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