Green chile stew — pork shoulder slow-braised with roasted New Mexican green chile, potato, onion, garlic, and cumin in a pork-and-green-chile broth — is the most eaten stew preparation in New Mexico. It is made in every household, in every restaurant, and at every gathering. Its simplicity is its identity — the quality of the green chile is the preparation's entire expression.
- **The green chile:** Roasted New Mexican green chile (RC-01) — quantity is not moderated for unfamiliar palates. 8–12 roasted, peeled, chopped green chiles for a 6-person stew is a starting point, not an excess. - **The pork:** Pork shoulder cut into 2cm cubes — browned in batches before the liquid is added. - **The potato:** Yukon Gold or russet — added in the final 30 minutes of cooking so that they are completely cooked without falling apart. - **The broth:** Made from water and the fond from the pork browning — no stock required; the pork provides sufficient flavour. - **The cumin:** The specific New Mexican quantity — more than most people's instinct. Cumin and green chile are the two flavour pillars of this stew. [VERIFY] Jamison's stew recipe.
Rancho de Chimayó