A thick, chunky Hatch green chile stew is the very essence of New Mexico comfort cooking. This hearty bowl brings together tender beef, roasted green chiles, soft potatoes, and sweet carrots in a broth that naturally thickens as it simmers. The result is a rustic, deeply flavorful stew that warms from the inside out and feels like it’s been passed down through generations. Each component contributes something essential: the meat adds richness, the vegetables bring body, and the green chiles infuse everything with smoky heat and unmistakable Southwest character.
What sets this version apart is its balance of chunky ingredients and slow-developed flavor. Browning the beef creates a savory foundation, and sautéed onions and garlic build warmth and aroma. As the stew cooks, the roasted Hatch chiles weave through the broth, turning it vibrant and aromatic. The potatoes and carrots soften into the mixture, lending natural thickness and heartiness without feeling heavy. Peas, though optional, are traditional in many New Mexican homes and add small bursts of sweetness.
For those who prefer an even thicker stew, a simple flour or masa slurry gives the broth a silky, rich consistency. Masa, in particular, brings a trace of corn flavor that feels right at home with the roasted chiles. No matter how thick or spicy you make it, this stew is perfect with warm tortillas or fry bread, which transform it into a complete, nostalgic meal.
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A final blended chile stirred in at the end brightens the entire pot, intensifying the roasted flavor and adding a fresh green edge. Serve it steaming hot on a cool evening, and it becomes the kind of dish everyone remembers.
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: About 1 hour 35 minutes
Ingredients
- 1½–2 lbs beef stew meat (or pork, traditional alternative)
- 1 tbsp oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1½–2 cups roasted Hatch green chiles, chopped
- 4 cups beef broth
- 4 potatoes, peeled and cubed
- 2–3 carrots, sliced
- 1 cup frozen or canned peas (optional but classic)
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt (to taste)
- ½ tsp black pepper
- Optional: 2 tbsp flour or masa mixed with warm broth for a slurry
Instructions:
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