New Mexico Green Chile Stew Recipe

Introduction

New Mexico Green Chile Stew is a hearty, flavorful dish that highlights the smoky warmth of roasted green chiles. Perfect for cozy dinners, this stew combines tender meat, potatoes, and a touch of blue cornmeal for a satisfying Southwestern classic.

Ingredients

• 1 lb ground meat (beef, pork, or turkey)
• 2 tablespoons oil
• 1 tablespoon butter
• 1 large white onion, chopped
• 2 large garlic cloves, minced
• 2 tablespoons blue cornmeal
• 2–3 cups roasted green chile, chopped
• 5 cups chicken stock
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 4 small potatoes, diced
• ½ large tomato, chopped

Instructions

1. Step 1: In a large pot, heat the oil and butter over medium heat. Add the ground meat and cook until browned, breaking it apart with a spoon.
2. Step 2: Add the chopped onion and minced garlic. Sauté for 2–3 minutes until softened and fragrant.
3. Step 3: Sprinkle in the blue cornmeal, stirring to coat the meat and onions. Add the green chile, garlic powder, salt, and pepper. Mix well.
4. Step 4: Pour in the chicken stock. Add the diced potatoes and chopped tomato, stirring to combine.
5. Step 5: Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the potatoes are tender and the flavors have melded together.
6. Step 6: Check for seasoning, adding more salt and pepper if needed.
7. Step 7: Ladle the hot stew into bowls. Garnish with fresh cilantro, shredded cheese, or a squeeze of lime if desired. Serve with warm flour tortillas or cornbread on the side.

Tips & Variations

• Use mild or hot green chiles depending on your heat preference.
• Substitute vegetable stock to make the stew vegetarian-friendly, replacing meat with mushrooms or extra beans.
• Adding a handful of fresh corn kernels can add a touch of sweetness and texture.
• Roast your own green chiles for the most authentic flavor if fresh ones are available.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or microwave until warmed through. The stew can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned green chiles instead of roasted fresh ones?

Yes, canned green chiles can be used as a convenient substitute. Just be sure to adjust the seasoning as canned chiles may be saltier and less smoky.

What can I serve with New Mexico Green Chile Stew?

This stew pairs wonderfully with warm flour tortillas, cornbread, or even steamed rice for a complete meal.

New Mexico Green Chile Stew Recipe

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★★★★★

4.8 from 55 reviews

A hearty and flavorful New Mexico Green Chile Stew featuring tender ground meat, roasted green chiles, and tender potatoes simmered in a savory chicken stock base. This traditional Southwestern stew is enhanced with blue cornmeal for a unique texture and served best with warm tortillas or cornbread.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Southwestern

Ingredients

Scale 1x2x3x

Meat and Fats

• 1 lb ground meat (beef, pork, or turkey)
• 2 tablespoons oil
• 1 tablespoon butter

Vegetables and Aromatics

• 1 large white onion, chopped
• 2 large garlic cloves, minced
• 2–3 cups roasted green chile, chopped
• 4 small potatoes, diced
• ½ large tomato, chopped

Dry Ingredients and Spices

• 2 tablespoons blue cornmeal
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Liquids

• 5 cups chicken stock

Instructions

1. Brown the Meat: In a large pot, heat the oil and butter over medium heat. Add the ground meat and cook until browned, breaking it apart with a spoon to ensure even cooking.
2. Cook Onions and Garlic: Add the chopped onion and minced garlic to the browned meat. Sauté for 2–3 minutes until the onions are softened and the mixture is fragrant.
3. Add Cornmeal and Spices: Sprinkle in the blue cornmeal and stir well to coat the meat and onions evenly. Add the chopped roasted green chile, garlic powder, salt, and pepper. Mix thoroughly to combine all flavors.
4. Add Stock and Vegetables: Pour in the chicken stock, then add the diced potatoes and chopped tomato. Stir gently to distribute ingredients evenly within the pot.
5. Simmer: Bring the stew to a gentle boil, then lower the heat to a simmer. Cover the pot and cook for 25–30 minutes, or until the potatoes are tender and the flavors have melded together beautifully.
6. Taste and Adjust: Check the seasoning and add additional salt and pepper as needed to suit your taste preferences.
7. Serve: Ladle the hot stew into bowls and optionally garnish with fresh cilantro, shredded cheese, or a squeeze of lime. Serve alongside warm flour tortillas or cornbread for a complete meal.

Notes

• You can use any ground meat including beef, pork, or turkey based on preference or dietary needs.
• Roasted green chiles can be fresh roasted or store-bought canned for convenience.
• Blue cornmeal adds a traditional Southwestern touch but can be substituted with yellow cornmeal if necessary.
• For a vegetarian version, substitute the meat with beans or a plant-based meat alternative, and use vegetable stock.
• This stew tastes even better the next day as the flavors deepen.

Keywords: New Mexico Green Chile Stew, green chile stew, southwestern stew, ground meat stew, blue cornmeal stew