Dinner

Simple Green Chile Stew with Fresh Tortillas Recipe

Bymia larkspur January 10, 2026January 10, 2026

Introduction

This Simple Green Chile Stew is a comforting, hearty dish that combines tender beef, roasted green chile, and tender potatoes in a flavorful broth. Served with warm fresh tortillas, it’s perfect for a cozy dinner that brings a touch of Southwest flavor to your table.

A white bowl filled with chunky beef stew, with visible pieces of brown beef, orange carrot chunks, and pale green vegetables in a thick, glossy, olive-green broth. Resting inside the bowl is a light beige, grilled flatbread with slightly charred brown spots, folded and placed upright. The bowl is set on a white marbled surface with a blurred dark plate in the background, and a metal spoon peeks from the stew's right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb round steak, cut into bite-sized cubes
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
1 tsp ground cumin
1 medium onion, diced
2 tbsp oil or lard
2 tbsp all-purpose flour
2 medium potatoes, peeled and diced
1–2 cups chopped roasted green chile
3–4 garlic cloves, minced
4–5 cups water (enough to cover stew)
½ tsp garlic powder (optional, to taste)
Warm fresh tortillas for serving

Instructions

Step 1: In a large heavy pot or Dutch oven, heat oil over medium heat. Add the steak cubes and season with salt, pepper, and cumin. Stir in the diced onion and cook until the meat is browned and the onions are soft.
Step 2: Add a splash of water to the pan and scrape up any browned bits. Stir in the flour and cook for 1–2 minutes, forming a light gravy.
Step 3: Add the diced potatoes and stir to coat them in the meat and gravy mixture. Cook for 3–4 minutes to absorb flavor.
Step 4: Stir in the roasted green chile and minced garlic. Pour in just enough water to cover everything in the pot.
Step 5: Bring the pot to a boil, then reduce the heat and simmer gently for 30–40 minutes. Stir occasionally, adding more water if the stew reduces too much.
Step 6: Taste and adjust seasoning with more salt, pepper, or garlic powder as desired. Serve hot with fresh, warm tortillas for dipping or wrapping.

Tips & Variations

Use smoked or canned green chiles if roasted ones are unavailable — they add a nice depth of flavor.
For a thicker stew, reduce the amount of water or simmer uncovered for a few extra minutes.
To make it spicier, add chopped jalapeños or a pinch of cayenne pepper.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if the stew has thickened. This stew does not freeze well because the potatoes can become grainy.

How to Serve

A close-up view of a white bowl filled with thick stew that has chunks of brown meat, orange carrot pieces, pale yellow potato cubes, and green vegetable bits all mixed in a glossy light brown broth. Resting on the side of the bowl, partly dipped into the stew, is a large toasted flatbread with toasted brown spots and a soft creamy beige color. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of meat?

Yes, you can substitute round steak with chuck roast or stew meat. Just make sure to cut it into bite-sized pieces for even cooking.

How do I roast green chiles at home?

To roast green chiles, place them on a grill or under a broiler until the skin blackens and blisters. Then, seal them in a covered bowl or plastic bag to steam for 10 minutes before peeling off the skin. This enhances their flavor and makes them easier to chop.