New Mexico Chili Stew

For best results, use authentic New Mexican chilies.

Serves: 4Hands-on: 30 minutesTotal: 3 hours 30 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 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

Directions

  • 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.