Hatch Chile Pork Stew

This spicy stew full of roasted hatch chiles and braised pork is perfect for anyone who is a hatch chile lover.

Favorite Late Summer Chiles

I always stock up on my favorite chiles every season, but it was pretty hard to find hatch chiles this year due to a heatwave in New Mexico that affected hatch chile crops. I was so happy to finally find some at my local Trader Joe’s and decided to make a spicy, rich stew with fresh roasted hatch chiles and tender pork pieces. Hatch chiles heat range from mild to super hot and I tend to mix mild chiles with some medium hot chiles so it’s spicy but your mouth won’t be on fire!

Roasting and Storing Hatch Chiles

Roasting and prepping hatch chiles can be bit time consuming, but I absolutely enjoy spending time doing this! You can roast them ahead of time but If you want to skip this step, you can always use canned or jarred chiles for this stew recipe.

  • You can cook these chiles in an outdoor grill or in the oven. Preheat grill to 400 degrees or set oven to a broil and brush or drizzle olive oil over the chiles.
  • Check chiles after 5-6 minutes and if the underside is blistered or charred, turn chiles over and roast the other side for 7-9 minutes.
  • Transfer roasted chiles onto a bowl or a large plate and let it cool first. Then you can remove stems, peel the skin off, and remove most of the seeds.
  • Roasted hatch chiles will last in the fridge for 3-5 days or up to 1 year if frozen. I roast at least 5 pounds of hatch chiles every year and I place all of my extra roasted chiles in a sealable bag and keep them in my freezer. They sure come in handy when it’s time to make Pork Chile Verde or Charred Corn Salsa!

Additional Ingredients

Aside from roasted hatch chiles, you will need:

  • Braised Pork Shoulder – Just like hatch chiles this can be made ahead of time and I always keep a stock of braised pork shoulder in my freezer.
  • Olive Oil
  • Aromatics – Diced onions and chopped garlic.
  • Seasonings – Combination of oregano, chili powder, ground paprika and cumin will form flavor base for the stew.
  • Orange, Yellow or Red Bell Pepper -Diced peppers will not only add color, but sweetness to the stew.
  • White Wine – Semi-dry wine (Chardonnay or Sauvignon Blanc) will balance out smoky, spicy flavors.

You don’t need to simmer this stew for hours on end. After sautéing veggies and combining them with seasonings, add hatch chiles, pork and wine. Put a cover on the pot and simmer for 25-30 minutes under low heat and it’s ready to eat!

How to Serve this Delicious Stew

Choose your favorite soup or stew bowl and get ready to dig in! My favorite that I always reach for are my beautiful Dark Blue Felicity soup bowls from Burleigh Pottery.

For even more yummy goodness, garnish with fresh cilantro and shredded white cheddar. Serve with lime wedges and you’re all set!

Hatch Chile Pork Stew

Prep Time20 minutes
Cook Time45 minutes
Servings: 6


Roasted Hatch Chiles

  • lb hatch chiles rinsed and dried
  • ¼ cups olive oil

Hatch Chile Pork Stew

  • ½ large onion diced
  • 4 cloves garlic chopped
  • ¼ cup olive oil
  • 2 tsp oregano
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tbsp cumin
  • 1 small bell pepper (red, yellow or orange) stem and seeds removed and diced
  • cups roasted hatch chiles, chopped
  • 6-7 oz. braised pork shoulder, diced
  • ½ cup white wine
  • salt to taste
  • 2-3 fresh lime cut into wedges (optional)


  • 1 cup shredded white cheddar (optional)
  • 1 cup fresh cilantro leaves (optional)


Roasted Hatch Chiles

  • Heat outside grill to 400° or if using an oven, set it to broil.
  • Place hatch chiles on an aluminum foil or baking sheet and brush olive oil or drizzle olive oil over the chiles. Roast hatch chilies for 12-15 minutes or until the chiles are charred and blistered on both sides. Once done, remove from grill or oven and set it aside to cool.
  • Once chiles are cooled, peel the skin, remove stems and seeds. Chop chiles and set it aside.

Hatch Chile Pork Stew

  • Heat large soup pot or Dutch oven over medium heat and add olive oil. Once olive oil is sizzling, add onions, bell peppers, garlic and sauté until onions and peppers are tender.
  • Make space in the middle of pot and add oregano, chili powder, paprika, and cumin. Combine seasoning and keep it from burning. Once seasoning is combined, mix with onion mixture.
  • Next stir in roasted hatch chiles, pork, wine and mix well. Place cover on the pot or Dutch oven, turn heat to low and simmer for 25-30 minutes.
  • Garnish with cilantro and/or shredded white cheddar and serve with lime wedges.

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