New Mexico Green Chile Stew is a bold, comforting staple of Southwestern kitchens. Deeply savory broth, tender potatoes, and smoky roasted green chiles come together in a dish that is simple in ingredients yet powerful in flavor. Every spoonful carries that unmistakable Hatch chile warmth that defines authentic New Mexican cooking.
Unlike heavier stews, this version focuses on chile-forward flavor. The roasted green chiles are the star, bringing earthy heat and subtle smokiness that infuses the entire pot. Whether made with ground beef, pork, or cubed stew meat, the result is hearty without being overly rich.
As the stew simmers, the potatoes soften and naturally thicken the broth, creating that signature rustic texture. A touch of cumin enhances the warmth while allowing the green chiles to shine.
ADVERTISEMENT
Serve this stew piping hot with warm flour tortillas, sopaipillas, or crusty bread. It’s even better the next day, when the flavors have deepened beautifully.
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients :
- 1 lb ground beef or pork (or cubed beef stew meat)
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 roasted green chiles (Hatch or Anaheim), chopped
- 2 medium potatoes, peeled and cubed
- 1 tomato, diced (or 1/2 can diced tomatoes)
- 4 cups chicken or beef broth
- 1 teaspoon cumin
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- Optional: 1/2 teaspoon red chile powder
Instructions:
See Next Page =>
