I think I’m on Santa Fe kick! A few days ago, I wrote about my favorite coffee shop in Santa Fe, Iconik. Today, I’m making a recipe that was inspired by my time in New Mexico. This recipe ended up on our table all thanks to my fiancé, who is now completely and totally in love with everything green chiles.
I’d never had a green chile before going to New Mexico, but now green chiles somehow sneak into anything they possibly can here — enchiladas, huevos rancheros, tacos. Green chilis are basically the thing to eat in New Mexico. You’d be hard pressed to go to a restaurant anywhere in Albuquerque without there being something with green chiles in it on the menu.
One of the most memorable foods I ate there was a green chile cheddar scone from Humble Coffee in Albuquerque. I even asked my fiancé to bring me back a scone when he visited a few months ago. My mouth is watering just thinking about it. How divine!
Anyway, my fiancé came home one day with an entire pork shoulder, which we subsequently made into carnitas for a taco night. But, we basically had a whole pig leftover, so in it went to the dutch oven with some green chiles, potatoes, and chicken stock to become one of our favorite soups.
This soup is filling, savory, so completely flavorful, and without a doubt unique. I don’t know who came up this idea (probably someone who had a lot of leftover green chiles), but kudos to them because it’s now one of our favorite dishes to make, and it takes me back to New Mexico every time!
Santa Fe Green Chile Stew
1 pound pork, pre-cooked and shredded OR raw and cut into ½ inch pieces
¼ cup flour
½ tsp Kosher salt
½ tsp ground black pepper
Fat drizzle olive oil
½ yellow onion, diced
3 cloves garlic, minced
1 can (7 oz) green chiles
1 large jar (24-28 oz) salsa verde
4 cups chicken stock
4 cups potatoes, largely diced
Salt and pepper to taste
- If using raw pork, cut into ½ inch pieces. In a small bowl, coat in flour, kosher salt, and pepper mixture. Add fat drizzle of olive oil to the bottom of a large soup pot or dutch oven, and sear pork until brown on all sides. Remove from the pot.
- Add another fat drizzle of olive oil. Over medium heat, cook the garlic until fragrant, then add the diced onion and cook until soft and translucent.
- Add your pork (either pre-cooked and shredded or seared as above), chicken stock, green chiles, salsa verde, and potatoes. Bring to a boil, then turn the heat down to low, cover, and let simmer for 2-3 hours until thick and flavorful.