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Frankie Foss | 2.28.2022

New Mexico Green Chile Stew

January typically provides limited mountain hunting opportunities unless you’re one of the lucky few to hunt the deserts of Arizona, Texas, New Mexico or Mexico. Accordingly, when our good buddy Luke pulled a coveted Florida Mountain ibex permit, we instantaneously hopped on the bandwagon. Our plan was to help glass, break up our northern winter and enjoy each other’s company in a comfortable camp.

On the cool desert nights, after scrambling around the notoriously steep mountain faces pursuing twitchy ibex, there was nothing better than a warm, hearty meal and a cold beer to knock the dust off. Southern New Mexico has chiles in spades – along with the best gas station burritos three bucks can buy.

Chile plants grown in their native soils create a flavor, texture, and hardiness that can’t be found anywhere else. These subtly sweet and smoky chiles are such a staple of the local cuisine that New Mexico created an official state question: “red or green?”

One night, Luke whipped his rendition of a local green chile stew that was nothing short of outstanding using flame-roasted chiles grown in the Hatch Valley. As with most things, you can add a little more of this and a little less of that depending on your preferences as this classic New Mexican stew certainly leaves room for interpretation. It’s best served around a table of hunting buddies with a chilled Mexican beer.

Whether you’re in basecamp under the stars or at home waiting on this year’s draw results to post, enjoy! Keep your spoon in one hand and fingers crossed on the other.


  • 3 glugs of cooking oil
  • 1 1/2 - 1 3/4 pounds pork butt, cut in 1-inch cubes
  • 2 medium onions diced
  • 4 garlic cloves minced
  • 5-6 cups chicken or beef broth
  • 1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes
  • 2 to 3 teaspoons salt, to taste
  • 3 cups roasted, peeled, chopped green chile or to taste
  • 1 - 3 teaspoons of cumin, to taste
  • 1 tsp oregano
  • 2 bay leaves
  • Pinch of cayenne
  • 2 tablespoons chopped cilantro
  • Optional Garnishes:
  • Pickles jalapeños
  • Lime
  • Avocado


  1. Heat the olive oil in a large skillet over medium-high heat, cook the meat cubes with salt and pepper until evenly browned, about 10 minutes. Set meat aside.
  2. Sauté onions until soft. Add the garlic and sauté 1 minute.
  3. Return the meat to the pan. Add the broth, green chili, salt, cumin, cayenne, oregano, bay leaves and bring to a boil.
  4. Reduce the heat and simmer for at least an hour or even longer.
  5. Add the potatoes and simmer until the potatoes are tender.
  6. Add cilantro, squeeze of lime and stir. Top with avocado, pickled jalapeños and serve.