New Mexico Chili Stew
For best results, use authentic New Mexican chilies.
Serves: 4Hands-on: 30 minutesTotal: 3 hours 30 minutesDifficulty: Easy
- 2 tsp. vegetable oil
- ¾ lb. pork stew meat, cut into 1” chunks
- 3 garlic cloves, peeled and finely chopped
- 1 medium onion, peeled and finely chopped
- 1 red jalapeño pepper, sliced
- 2 Tbsp. tomato paste
- 1 can (28 oz.) of roasted New Mexican chilies, roughly chopped or torn apart by hand
- 1 tsp. ground cumin
- ¼ tsp. salt
- ⅛ tsp. ground black pepper
- 3 cups chicken broth
- 1 scallion, chopped
- Heat oil in a large Dutch oven. Add pork and brown on all sides, about 5 minutes.
- Add garlic, onion, and jalapeño, and tomato paste. Cook until onion and garlic soften and become translucent, about 5 minutes more.
- Add chilies, spices, and chicken broth. Bring mixture to a boil, then lower heat and let simmer until pork is tender, at least 1 hour. Let stew simmer on very low for 2–4 hours. Add a little liquid if it becomes too thick. Top with scallion before serving.