Candace’s New-Mexican Green Chile Stew


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Philip’s mother Candace is from New Mexico. Once a year since Philip was about three or four, Philip remembers his mom taking him and his sisters to Walmart to buy Hatch Chiles that were roasted on the premises in a gigantic barrel roaster. He was excited to watch the chiles pop in the fire and see their innards burn with the smell wafting through his nose. Having not lived in New Mexico since he was 18, this memory makes his heart yearn for the dry, vastness of the West he was brought up in.


My mother’s fiance Jeff always sends Philip and I Hatch Chiles whenever he has a business trip in New Mexico. This past week he sent us over 40, so Philip went to work making his mother’s stew. Here is Candace’s Green Chile Stew Recipe.

Serves 5-6 people.


  • 1.5 lbs of pork loin (for a vegan version, just leave out the meat)
  • 20-30 New Mexican Hatch Chiles
  • 4-5 cloves of garlic
  • 16 ounces of peeled tomatoes
  • 1 medium red onion
  • 3 lbs of Red Potatoes
  • 1 cup flour
  • salt and pepper to taste
  1. Preheat oven to 450. Place Chiles on un-oiled sheet pan.
  2. Roast Chiles until the outsides are soft and blackened, usually for 24 minutes, rotate pan halfway through. Once blackened, remove to cool and transfer to bowl. Repeat until all Chiles are roasted.
  3. Put can of diced tomatoes in a crockpot. Turn crockpot on to high.
  4. While they are in the crockpot cooking, peel and small dice potatoes. Add potatoes to the crockpot. Pour water into crockpot to cover potatoes fully.
  5. Add garlic to taste (I recommend 3-4 cloves).
  6. Small dice onion. Add to crockpot.
  7. Cube porkloin. Season with salt and pepper.
  8. Dredge porkloin in flour. Brown in skillet on stovetop.
  9. Add meat to crockpot.
  10.  Using your hands, peel Chiles. Learn to peel Chiles here. Discard husk. Dice peeled Chiles. Add to crockpot.
  11. Let sit on high for 7 hours.
  12. “Serve with a smile.” -P

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