Name: Hatch Green Chile Pork & Pinto Bean Tamale Stew
Ingredients: 2 pounds boneless pork shoulder, in 1-inch cubes; 1 tablespoon olive oil, plus more only if needed; 1 medium yellow onion, diced; 4 garlic cloves, minced; 2 cups prepared roasted mild Hatch green chiles, chopped; start with less for hot chiles; 2 cans pinto beans, 15 ounces each, drained and rinsed; 4 cups low-sodium chicken broth, plus more as needed; 1 can fire-roasted diced tomatoes, 14.5 ounces, slightly drained; 1 teaspoon cumin; 1 teaspoon dried Mexican oregano; ½ teaspoon smoked paprika; ½ teaspoon ground coriander; ½ teaspoon black pepper; Up to 1 teaspoon fine salt, divided, to taste; 2 tablespoons masa harina; ¼ cup cool water; Up to 1 tablespoon lime juice, to taste; ¼ cup chopped cilantro

Description

Tender pork shoulder, roasted green chiles, and pinto beans in a lightly masa-thickened broth.

Servings: 6 generous or 8 smaller
Prep: 25–35 minutes using prepared chiles
Pork simmer: About 1½–2 hours or longer until tender
Finish: 25–35 minutes
Total: Approximately 2½–3¼ hours

Ingredients

Scale

2 pounds boneless pork shoulder, in 1-inch cubes
1 tablespoon olive oil, plus more only if needed
1 medium yellow onion, diced
4 garlic cloves, minced
2 cups prepared roasted mild Hatch green chiles, chopped; start with less for hot chiles
2 cans pinto beans, 15 ounces each, drained and rinsed
4 cups low-sodium chicken broth, plus more as needed
1 can fire-roasted diced tomatoes, 14.5 ounces, slightly drained
1 teaspoon cumin
1 teaspoon dried Mexican oregano
½ teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon black pepper
Up to 1 teaspoon fine salt, divided, to taste
2 tablespoons masa harina
¼ cup cool water
Up to 1 tablespoon lime juice, to taste
¼ cup chopped cilantro

Instructions

Pat pork dry. Season with about half the salt and the black pepper. Brown in oil in uncrowded batches, about 5–7 minutes per batch. Transfer to a plate.
Sauté onion over medium heat for 4–5 minutes. Add garlic, cumin, oregano, paprika, and coriander for 30 seconds.
Stir in chiles and tomatoes. Cook 2–3 minutes, loosening browned bits. Return pork and juices, then add broth.
Bring just to a boil, reduce heat, and simmer partially covered for about 1½–2 hours or longer until pork yields easily to a fork. Add liquid as needed.
Fold in beans and simmer gently for 15–20 minutes.
Whisk masa with cool water. Stir again and pour slowly into the simmering stew while stirring. Cook about 10 minutes until lightly thickened and the masa is fully hydrated.
Adjust salt. Stir in cilantro and add lime gradually to taste. Serve with optional toppings and tortillas.

Storage: Refrigerate promptly for 3–4 days. Freeze up to 3 months for best quality. Reheat to 165°F, adding broth as needed.

Estimated nutrition: About 400–520 calories per serving at six servings before accompaniments. Ingredients and portion size vary.

Recipe note: The tamale-inspired flavor comes from masa harina, not wrapped tamales. Tender pork and late-added beans are the main texture cues.