New Mexico Red Chile Stew – I am New Mexico

New Mexico Red Chile Stew

Of you’re like most New Mexicans, then you’re always looking for the next best thing to stuff your stomach with. For a lot of us, there aren’t enough red chile recipes as there should be. Despite the low number of recipes, this one will soon become one of your go-to recipes to cook for the family as there is rarely any leftovers. And if there are, it’s lunch the next day.Find out for yourself. Enjoy!

Red Chile Stew


  • 3 lbs pork belly, cubed
  • 4 medium potatoes, chopped
  • 1 Tbsp Mexican oregano
  • 4 large tomatoes
  • 8 New Mexico Red Chile pods
  • 4 large tomatillos
  • 1 whole clove garlic, minced
  • 1/2 Tbsp cumin
  • 1 tbsp onion powder
  • 2 quarts chicken or beef stock
  • 2 cups hominy, soaked in water for 24 hrs. *(optional)
  • 1 tbsp garlic powder
  • 1 large onion diced
  • salt, to taste
  • pepper, to taste


Remove stems and seeds from red chile pods. In a large saucepan, add red chile and half of the chicken stock and simmer on a med-high heat, stir frequently until red chile pods begin to fall apart. Pour entire mixture into a blender. (click here for meatless red chile recipe)Puree until red chile has become a consistent texture. Transfer mixture into crockpot. Add remaining ingredients and 4 cups water and cook for 6 hours on low setting. Serves 6.