Simple Green Chile Stew with Fresh Tortilla

Simple Green Chile Stew with Fresh Tortilla

This simple green chile stew is the kind of meal that feels like home from the very first spoonful. Built on humble ingredients and straightforward techniques, it delivers deep, comforting flavor without requiring hours in the kitchen. It’s rustic, nourishing, and perfectly suited for cool evenings or whenever you crave something warm and satisfying.

Green chiles are the heart of this dish. Whether you use Hatch or Anaheim, their gentle heat and fresh, roasted flavor define the stew. They bring brightness and warmth without overpowering the tender beef and vegetables simmering alongside them. Every bite is balanced, savory, and soothing.

The beef is slowly simmered until tender, while potatoes help give the broth body and substance. As the stew cooks, the flavors meld together naturally, creating a broth that is both light and deeply flavorful. A touch of cumin and oregano adds subtle earthiness, keeping the stew grounded and soulful.

Served with warm flour tortillas, this green chile stew becomes a complete and comforting meal. The tortillas are perfect for dipping, scooping, or simply enjoying alongside the stew. It’s simple food done well, meant to be shared and savored.

Servings and Timing

• Yield: 4–6 servings
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes

Ingredients

• 1½ lbs beef stew meat, cut into bite-size cubes
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups roasted green chiles, chopped (Hatch or Anaheim)
• 2 medium potatoes, peeled and diced
• 1 carrot, diced
• 1 small red bell pepper, diced (optional)
• 4 cups beef broth
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano

For Serving

• Warm flour tortillas
• Optional: extra green chiles, fresh cilantro

Instructions

1. Heat the olive oil in a large pot over medium-high heat.
2. Season the beef with salt and black pepper. Add it to the pot and brown on all sides until nicely seared.
3. Add the chopped onion and cook for 3–4 minutes, until softened.
4. Stir in the garlic and cook for about 30 seconds, until fragrant.
5. Add the roasted green chiles, potatoes, carrot, and red bell pepper, if using.
6. Sprinkle in the cumin and oregano and stir well to combine.
7. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
8. Bring the stew to a gentle boil, then reduce the heat to low.
9. Cover and simmer for about 1 hour, stirring occasionally, until the beef is tender and the potatoes are soft.
10. Taste and adjust seasoning as needed. Serve hot with warm flour tortillas.

Variations

• Use pork shoulder instead of beef for a more traditional New Mexico–style stew.
• Add a diced zucchini during the last 20 minutes for extra vegetables.
• Stir in a splash of heavy cream at the end for a richer, creamier broth.
• Increase the heat with a pinch of crushed red pepper or hotter green chiles.

Tips

• Roasted green chiles provide the best flavor; fresh-roasted or frozen both work well.
• For a thicker stew, lightly mash a few potatoes against the side of the pot during the last 10 minutes of cooking.
• This stew tastes even better the next day as the flavors continue to develop.
• Warm the tortillas just before serving to keep them soft and pliable.