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A traditional New Mexican dish known as Green Chile Stew has influences from both Native Americans and the foreign invaders that settled the area. The Spaniards brought beef and lamb to the table and the indigenous peoples contributed green chile and potato. As a result, this culinary truce can still be enjoyed today. Green Chile Stew is an easy dish to make although it does take time. I have a few shortcuts that I believe don’t take away too from the original cooking methods of this historic stew. I have included notes on how to make it the traditional way for your edification.
Why I Like This Dish
It only has six ingredients, is easy to make (although there is a long cooking time involved) and my husband LOVES it.
I took some shortcuts to tailor this recipe to how I like to cook in my own kitchen. I roasted the veggies and meat under a broiler instead of browning them in a pot. I used a sheet pan lined with foil for easier clean-up.
I did it this way for two reasons. First, I didn’t have to do this in batches in a soup pot which is an active process. With the sheet pan method I could do other prep while the food was browning. Second, it’s easier to brown food that way. As long as the food has a thin layer with space in between the meat cubes, it doesn’t steam and browns instead.
Another shortcut I used was to use canned green chilies that have already been roasted and peeled. I know how to roast chilies and peel them but it’s not my favorite thing to do. I believe doing it yourself yields a smokier and fresher flavor but not enough to justify this method on days when I just want to hit the easy button. Today I just wanted to hit the easy button, in addition I wanted to try canned chilies. This was a first time for me.
For authenticity, use New Mexican green chilies, Hatch is a well-known variety but there are other cultivars. You will have to read the labels to find out.
To roast your own fresh chilis simply char them under a broiler and turn often. Alternatively you can roast them in a cast iron skill, on a BBQ grill or over an open flame. I have also done this on an electric hob. After the chilis have a nice char on them, place them in a plastic bag to ‘sweat’ for 30 minutes. Remove and scrape off the skins with a spoon or crumbled up piece of foil, remove stems (and seeds if you like), and you are ready to go.
How To Make This Stew
- Cut meat and veggies.
- Char under broiler on foil-lined baking sheet.
- Put all of the ingredients in a large soup pot.
- Simmer until all is tender.
- Garnish as desired.
If you are making your own broth, you will need to check out this post on How to Make Broth. It also gives you clues as to when homemade broth is a must or if you can get away with store bought broth.
FAQ
WHAT IS THE DIFFERENCE BETWEEN RED AND GREEN CHILE? – Green chile is the fresh, ripe fruit of the plant Capsaicin Annum. The red Chile is the same fruit that has been left on the plant longer. As the fruit further matures, the skin binds to the flesh of the fruit, making it difficult or impossible to peel. The green chile has more herbal notes and the red is more fruity.
CAN YOU MAKE THIS VEGETARIAN? – You can make Green Chile Stew vegetarian by substituting the meat for a vegetarian protein such as chickpeas, black beans, lentils or pinto beans as these will hold their shape the best.
If you are passionate about this dish because of a favorite memory or just love to cook this, let me know about it. I live vicariously through all of the wonderful stories I come across.
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New Mexican Green Chile Stew
A traditional New Mexican stew where the chiles are the highlight. Made with few ingredients and basic cooking skills, this recipe is for all cooks, both lightly seasoned and well seasoned.
Ingredients
- 1 1/5 lb pork shoulder, cut into bite-sized pieces
- 1 medium white or yellow onion diced
- 1 lb of potatoes, cut into bite-sized pieces*
- oil spray
- 1 Tbs minced garlic
- 27 oz can of mild whole green chiles, chopped or diced
- 8 cups of chicken or vegetable broth
Optional
- 2 Tbs starch such as corn or tapioca*
- GARNISH - cilantro, scallions, red bell pepper
Instructions
- On a rimmed baking sheet lined with foil, add meat cubes and cook under broiler until browned. Remove and add to large soup pot with juices.
- Next, add onions and potatoes to baking sheet, spray with cooking oil and cook under broiler until browned. Remove and add to large soup pot.
- Add garlic, chilies and broth. Cook on stovetop on medium heat until simmering. Reduce heat to low, cover and simmer for 1.5 - 2 hours.
- If thickening stew with starch*, add 2 tbs of corn or tapioca starch to 1 cup of cold water, stir and add to stew in the last 30 minutes of cooking.
Notes
- If using waxy potatoes such as red or new potatoes or the universal yukon gold, add starch such as corn or tapioca in order to thicken the stew. These types of potatoes are great for holding their shape but don't release much starch into the stew. Another great alternative is to add potato flakes a little at a time until you get the desired thickness.
Recommended Products
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Mercer Culinary Millennia Black Handle, 8-Inch, Chef's Knife -
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2 pack, 2-Pack, Silver -
Lodge 7 Qt Enameled Cast Iron Oval Dutch Oven in Oyster White EC70D13 - Walmart.com -
Extra Large Organic Bamboo Cutting Board with Juice Groove - Kitchen Chopping Board for Meat (Butcher Block) Cheese and Vegetables (XL 18 x 12")
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 686Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 188mgSodium: 239mgCarbohydrates: 41gFiber: 3gSugar: 8gProtein: 52g
Hannah
Sunday 6th of June 2021
You’re right, this is easy. I loved your browning technique. It was a lot cleaner and faster way to brown the meat and veggies. I might just do all my browning this way from now on! I loved how the stew was light tasting which is different than most stews. This ones a winner!!
Tina
Monday 7th of June 2021
Thanks Hannah, I was wondering how long it would take you to make this! That was a record for sure. That is my favorite way to brown meat, it doesn't steam like it would in a pan if you crowded it, which I am guilty of doing. I also cook my beef bones this way before putting them in water for broth. You don't get scum that way. Even when a recipe says brown such and such in a pan or 'pan sear', a lot of times I put it on a foil rimmed baking sheet and broil it. Enjoy!