Green Chile Stew
Hola! If you’ve ever tasted the magic of roasted Hatch chiles, you know why this New Mexico Green Chile Stew is one of my all-time favorites. It’s hearty, bold, and beautifully spiced with smoky green chile, tender potatoes, and savory ground meat. Growing up in Orlando, my kitchen memories are full of laughter, tortillas, and the smell of chiles roasting on my abuela’s stove. This stew instantly takes me back to those moments, reminding me that food connects us to our roots. Whether you call it chile verde stew or Hatch green chili stew, this recipe is pure New Mexican comfort in a bowl.
Quick Recipe Overview
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | Mexican, New Mexican |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Bold Hatch flavor: Roasted Hatch chiles add authentic depth, smokiness, and just the right amount of heat.
- Hearty and filling: With potatoes, meat, and a savory broth, this stew makes a complete and comforting meal.
- Quick to make: Ready in about 40 minutes, making it a perfect weeknight dinner option.
- Versatile: Works with ground beef, pork, or even a combination, so you can use what you have on hand.
- Authentically New Mexican: This is not just another green chile soup, it’s rooted in traditional New Mexico flavors.
New Mexico Green Chile Stew Recipe
- Total Time: 40 minutes
- Yield: 4 1x
Description
If you’ve ever tasted the magic of roasted Hatch chiles, you know why this New Mexico Green Chile Stew is one of my all-time favorites. It’s hearty, bold, and beautifully spiced with smoky green chile, tender potatoes, and savory ground meat. Whether you call it chile verde stew or Hatch green chili stew, this recipe is pure New Mexican comfort in a bowl.
Ingredients
- 1 lb ground meat (beef or pork, or a mix)
- 2 tablespoons oil
- 1 tablespoon butter
- 1 large white onion, chopped
- 2 large cloves garlic, minced
- 2 tablespoons blue cornmeal
- 2–3 cups roasted green chile, chopped (Hatch chile preferred)
- 5 cups chicken stock
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 4 small potatoes, diced
- ½ large tomato, chopped
Instructions
1. Heat oil and butter in a large soup pot over medium heat. Add ground meat and cook until browned, about 6–8 minutes, breaking it into small crumbles.
2. Stir in the chopped onion and minced garlic. Cook for 2–3 minutes until softened and fragrant.
3. Sprinkle blue cornmeal over the meat and onion. Stir well so everything is evenly coated.
4. Stir in roasted green chile, garlic powder, salt, and pepper. Mix thoroughly.
5. Pour in chicken stock, then add diced potatoes and chopped tomato. Bring to a boil, reduce to low heat, cover, and simmer for 25–30 minutes.
6. Adjust seasoning as needed. Ladle stew into bowls and serve hot with warm tortillas, cornbread, or a cheese-topped tostada.
Notes
Roast extra Hatch chiles in summer and freeze for year-round use.
Dice potatoes evenly so they cook at the same rate.
Simmer covered to keep flavors concentrated and broth rich.
Always taste before serving, adjusting salt and chile heat levels as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Mexican, New Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
Ingredients
- 1 lb ground meat (beef or pork, or a mix)
- 2 tablespoons oil
- 1 tablespoon butter
- 1 large white onion, chopped
- 2 large cloves garlic, minced
- 2 tablespoons blue cornmeal
- 2–3 cups roasted green chile, chopped (Hatch chile preferred)
- 5 cups chicken stock
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 4 small potatoes, diced
- ½ large tomato, chopped
Ingredient Tips Table
| Ingredient | Tip |
| Ground meat | Use beef for richness or pork for a slightly sweeter, more traditional taste. A blend balances both. |
| Oil & butter | Combining oil and butter prevents burning while adding flavor depth. |
| Onion & garlic | White onion is mild and sweet, perfect for balancing the spice of green chile. |
| Blue cornmeal | Adds body and nuttiness. Yellow cornmeal works if blue isn’t available. |
| Hatch green chile | Freshly roasted gives the best flavor, but frozen or canned works too. |
| Chicken stock | Opt for low-sodium so you can control the saltiness of the stew. |
| Potatoes | Yukon gold or red potatoes hold their shape best while simmering. |
| Tomato | Adds brightness and a hint of acidity to balance the richness. |
Step-by-Step Instructions
- Brown the Meat: Heat oil and butter in a large soup pot over medium heat. Add ground meat and cook until browned, about 6–8 minutes, breaking it into small crumbles.
- Sauté Aromatics: Stir in the chopped onion and minced garlic. Cook for 2–3 minutes until softened and fragrant.
- Thicken with Cornmeal: Sprinkle blue cornmeal over the meat and onion. Stir well so everything is evenly coated. This will thicken the broth and add a nutty undertone.
- Add Chiles and Seasoning: Stir in roasted green chile, garlic powder, salt, and pepper. Mix thoroughly to build layers of flavor.
- Simmer with Stock and Veggies: Pour in chicken stock, then add diced potatoes and chopped tomato. Bring to a boil, reduce to low heat, cover, and simmer for 25–30 minutes until potatoes are tender and flavors meld together.
- Taste and Serve: Adjust seasoning as needed. Ladle stew into bowls and serve hot with warm tortillas, cornbread, or a cheese-topped tostada.
Helpful Tips
- Roast extra Hatch chiles in summer and freeze for year-round use.
- Dice potatoes evenly so they cook at the same rate.
- Simmer covered to keep flavors concentrated and broth rich.
- Always taste before serving, adjusting salt and chile heat levels as needed.
Expert Tips for the Best Results
- Use authentic Hatch chiles: If you can get them, fresh roasted Hatch chiles will elevate the dish beyond any substitute.
- Don’t rush the simmer: Letting it cook for the full 25–30 minutes allows flavors to meld beautifully.
- Adjust spice levels: Use mild, medium, or hot green chiles depending on your preference.
- Pair with sides: Tortillas, rice, or cornbread make this stew even more satisfying.
Recipe Variations
- Green Chile Chicken Stew: Swap ground meat for shredded chicken breast or thighs for a lighter version.
- Vegetarian Stew: Skip the meat and use vegetable broth with black beans or pinto beans for added protein.
- Chile Verde Picadillo: Add carrots, peas, and raisins for a sweet-savory twist inspired by picadillo.
- Extra Smoky Stew: Add a pinch of smoked paprika or charred poblano peppers for extra smokiness.
Make Ahead & Freezer Tips
This stew keeps beautifully in the fridge for 3–4 days. Store in an airtight container and reheat on the stovetop. For freezing, let it cool fully, then transfer to freezer-safe containers. It freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.
Serving Suggestions
Serve in deep bowls with warm flour tortillas, cornbread, or tostadas on the side. Garnish with shredded cheese, cilantro, or a squeeze of lime for brightness. A dollop of sour cream can help cool down extra-spicy versions.
Pairing Ideas
Pair this stew with a cold Mexican lager or a light red wine like Pinot Noir. Agua fresca or hibiscus tea are refreshing non-alcoholic options. For sides, consider Spanish rice, refried beans, or a fresh avocado salad.
Storage and Reheating Tips
Refrigerate leftovers in sealed containers for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. For a quick option, microwave in a covered bowl, stirring halfway through to heat evenly.
Frequently Asked Questions (FAQs)
Can I use canned green chiles instead of fresh Hatch? Yes, canned works in a pinch, but fresh roasted Hatch chiles have the most authentic flavor. Can I make this stew in a slow cooker? Absolutely, brown the meat and sauté aromatics first, then transfer everything to the slow cooker and cook on low for 6 hours. What if I don’t have blue cornmeal? You can substitute yellow or white cornmeal, or use masa harina for a similar thickening effect. Can I make it spicier? Yes, add extra hot Hatch chiles or a pinch of cayenne pepper for more heat. Is this stew gluten-free? Yes, as long as your stock and cornmeal are certified gluten-free. Can I use beef stock instead of chicken? Definitely, beef stock will make the stew richer and heartier. Can I double this recipe for a crowd? Yes, just double all ingredients and simmer in a larger pot. Cooking time stays about the same.
Nutrition Info
| Serving Size | 1 bowl |
| Calories | 320 |
| Protein | 22g |
| Carbohydrates | 28g |
| Fat | 14g |
| Fiber | 4g |
| Sugar | 3g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
If you’re craving authentic New Mexico green chile recipes, this stew is a must-try. With smoky Hatch chiles, tender potatoes, and savory meat, it brings a taste of the Southwest straight to your kitchen. Make a pot, share with family, and let every spoonful warm your soul.
