Pink Adobe's Green Chile Stew

Recipe from the Pink Adobe's cookbook, From Breakfast to Midnight, by Denise Lynch

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


  • 2 tablespoons olive oil

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

  • 1/2 cup chopped onion

  • 1 clove garlic, minced

  • 1/4 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

  • 1 fresh jalapeno chopped

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon sugar

  • 1 cup chicken or beef 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.

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