Green Chile Stew With Pork and Sweet Potato

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When late summer hits, New Mexicans can feel it in their bones because the smell of fresh roasted green chile permeates the air and makes everything feel fuzzy and warm and right in the world. It’s a wonderful time, and there’s no better use for green chile than with green chile stew. It’s a classic New-Mexican staple that, really, we enjoy year-round. But in the fall it just hits the spot when you crave comfort food that warms you up and makes your forehead sweat just a little bit.

I really wanted this comforting dish to ring in the fall season and, tragically, I was out of regular potatoes, which is usually what the recipe calls for. So I improvised and used sweet potato and you know what? It was dang delicious. The sweet note from the sweet potatoes balanced the spiciness of the green chile and gave it a real fall vibe with all the beautiful colors nestled in the pot. I’m going to walk you through how to make it so you can cozy up to a bowl of this with your favorite blanket and a couch to sink in to!

Recipe:

• 4 cups chicken broth, low sodium
• 1.5 – 2 cups fresh chopped green chile
• 1 medium onion, diced
• 2 sweet potatoes, cubed into larger pieces
• 1 tbsp garlic, minced
• 1 lb pork stew meat, or boneless pork chops that have been cubed
• 1 15-oz can diced tomato, juice included
• 1 large bay leaf or 2 small
• 1 tbsp dried oregano
• 1 tsp cumin
• Salt and pepper to taste

If using instant pot:

Place instant pot on sauté function and drizzle bottom of pot with 2 tbsp oil. Throw in onion and garlic and sauté until translucent, about 5 min. Pour spices over onion and garlic and stir to combine, then deglaze the bottom with the chicken stock, pouring it in slowly to prevent yourself from getting burned or splattered. Pick up as many bits from the bottom of the pan as you can and place remaining ingredients into the pot. Cover and place on sealed for 30 minutes. Let it naturally release for 15 minutes to let the flavors develop. To serve, top with crema or sour cream, cilantro, chopped onion and radish. Cornbread would be a great side!

If using stovetop:

Drizzle a large, heavy-bottom pot over med-high heat with 2 tbsp oil. Throw in onion and garlic and sauté until translucent, about 5 min. Pour spices over onion and garlic and stir to combine, then deglaze the bottom of the pot with the chicken stock, pouring it in slowly to prevent yourself from getting burned or splattered. Pick up as many bits from the bottom of the pan as you can and place remaining ingredients into the pot. Cover and reduce heat to simmer for 1 hour, then turn off the heat to let it sit for about 15 minutes. To serve, top with crema or sour cream, cilantro, chopped onion and radish. Cornbread would be a great side!

**Browning the meat before it is simmered is recommended to develop more flavor, but it is optional. I didn’t do that due to pure laziness and it still turned out wonderful!

Drop a comment down below and let me know what you think! What’s your favorite fall dish?