New Mexico Green Chile Beef & Potatoes

New Mexico Green Chile Beef & Potatoes

New Mexico green chile beef and potatoes is a dish that speaks directly to the heart of Southwestern cooking. It’s bold, unfussy, and deeply comforting, built around simple ingredients that rely on good technique and quality chiles rather than complexity. This is everyday food in the best sense—warm, filling, and full of character.

Green chiles are the soul of this dish. Fire-roasted Hatch-style chiles bring a smoky, earthy heat that defines New Mexican cuisine. They don’t overpower the beef or potatoes but instead weave through the dish, giving it warmth and depth that lingers with every bite.

The beef provides richness and savoriness, while the potatoes soften as they simmer, absorbing the flavors of the broth and chiles. As everything cooks together, the sauce naturally thickens into a comforting, spoonable consistency—somewhere between a stew and a gravy.

This is the kind of meal meant to be eaten with warm tortillas or fresh flour bread, perfect for scooping and savoring. It’s rustic, satisfying, and tastes even better after resting, when the chile flavor has time to fully bloom.

Servings and Timing

• Yield: 4–6 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Ingredients

• 1 lb ground beef or diced beef chuck
• 4 medium potatoes, peeled and cubed
• 1½ cups New Mexico green chiles, roasted and chopped (Hatch-style)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon oil
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon smoked paprika (optional)

Instructions

1. Heat the oil in a large skillet or Dutch oven over medium heat.
2. Add the beef and cook until browned, breaking it up if using ground beef.
3. Stir in the onion and garlic and cook for 2–3 minutes, until softened and fragrant.
4. Add the potatoes, green chiles, salt, black pepper, cumin, oregano, and smoked paprika, if using. Stir to combine.
5. Pour in the beef broth and mix well.
6. Bring the mixture to a gentle simmer, cover, and cook for 30–35 minutes, stirring occasionally, until the potatoes are tender and the sauce has slightly thickened.
7. Taste and adjust seasoning as needed. Serve hot with tortillas or warm flour bread.

Variations

• Use diced pork instead of beef for a classic New Mexico-style alternative.
• Add a splash of milk or cream at the end for a creamier, stew-like texture.
• Stir in a pinch of Mexican oregano or thyme for added herbal depth.
• Make it spicier by adding extra roasted green chiles or a pinch of crushed red pepper.

Tips

• Fire-roasted Hatch green chiles deliver the most authentic flavor.
• Dice potatoes evenly to ensure they cook at the same rate.
• Let the dish rest for about 10 minutes before serving to allow the chile flavor to deepen.
• This dish thickens as it cools, making leftovers especially hearty and flavorful.