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    Mexican - Pink Adobe Green Chile Stew

    Mexican - Pink Adobe Green Chile Stew

    Photo by Jeanine G.

    A fragrant, flavorful, comforting, authentic pork stew from the Pink Adobe Restaurant in Santa Fe that showcases Hatch green chiles from New Mexico.

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    • ■2 tablespoons olive oil

    • ■2 pounds boneless pork, cut into 1-inch cubes

    • ■½ cup chopped onion (I used 1 small onion)

    • ■1 clove garlic, minced (I used 2 garlic cloves)

    • ■¼ cup flour

    • ■2 cup peeled and chopped fresh tomatoes

    • ■2 cups roasted, peeled and chopped fresh green chilies or 2 7-ounce cans green chilies, drained and chopped (I used 8 Hatch chiles that I roasted and skinned – 4 regular and 4 hot)

    • ■1 fresh jalapeno chopped (I omitted this for fear of making it too hot for the family)

    • ■1 teaspoon salt (I used ¾ teaspoon)

    • ■½ teaspoon freshly ground black pepper (I used a few grinds of the pepper mill)

    • ■½ teaspoon sugar

    • ■1 cup chicken or beef broth (I used chicken broth)


    1.Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender. 2.Serve with flour tortillas.


    More recipes by Jeanine G.