Green Chile Stew
If you've ever wanted to learn How to Make New Mexico Style Green Chile Stew Using Hatch Green Chile, this easy recipe is for you. I just got back from Hatch, New Mexico, where I loaded up on enough Hatch green chile to get me through the year. And this stew is the very first thing I made with it once I got home. Green Chile Stew is meaty and savory, with tender pieces of pork or beef, potatoes, tomatoes, and of course the wonderful flavor of roasted green chile. For New Mexicans, like me, it's comfort food.
Calories: 2462kcal
Equipment
- Stovetop
Materials
- 1 1/2 lbs. Pork meat or beef chuck/steak, cut into cubes
- 1 1/2 cups Hatch green chile, roasted, peeled, and chopped
- 4 Russet potatoes, cut into bite-sized cubes
- 2 Tomatoes, chopped into cubes
- 1 Medium white or yellow onion, chopped
- 3 Garlic cloves, minced
- 5 cups Approx. chicken or beef broth
- Salt to taste (I use about 1 1/2 tsp.)
- 1/2 tsp. Ground pepper
- 1 tsp Cumin
Instructions
- Place a large saucepan over medium-high heat on the stovetop.
- Put in just enough olive oil to coat the bottom of the pan.
- Toss in pork or beef and sear. (Remove any excess liquid that may have been rendered & add additional oil if necessary.)
- Form a well in the pan and toss in the chopped onion. Fry until translucent.
- Add in garlic, tomatoes, chile, and allow to cook down a few minutes.
- Add in potatoes and pour in just enough chicken or beef stock to cover all ingredients.
- Season with salt, pepper, and cumin.
- When it comes to a boil, reduce heat, cover with lid, and allow to cook 45 minutes to an hour, until meat and potatoes are fork-tender. Serve hot and enjoy!
Video
Notes
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Green Chile Stew is a New Mexico top choice, yet you will see everything over the Desert Southwest. Regardless of the predominance of green chile is created in an unexpected way.
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