New Mexico Green Chile Stew Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Southwestern
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Taste and Adjust: Check the seasoning and add additional salt and pepper as needed to suit your taste preferences.
- 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
Find it online: https://yumwithmia.com/new-mexico-green-chile-stew-recipe/
