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Overhead shot of a bowl of green chile stew with chunks of pork, potatoes, and green chiles in a light broth.

New Mexico Green Chile Stew

Hearty New Mexico green chile stew with beef or pork, roasted green chiles, potatoes, and spices, simmered in chicken broth for a warming meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1.5 pounds beef or pork, cut into 1-inch cubes
  • 4 cups roasted green chiles, chopped
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 4 cups chicken broth
  • 2 medium potatoes, cubed
  • salt to taste
  • pepper to taste

Method
 

  1. Sauté Onion and Garlic:

    Warm the olive oil in a large pot set to medium heat. Sauté the onion and garlic until softened and aromatic, roughly 3-4 minutes.

  2. Brown Meat Cubes:

    Introduce the meat cubes. Brown them on all sides, stirring now and then, for about 5-7 minutes.

  3. Cook Chiles and Spices:

    Mix in the green chiles, cumin, and oregano. Continue cooking for 1-2 minutes.

  4. Add Chicken Broth:

    Add the chicken broth and heat until it reaches a gentle boil.

  5. Simmer with Potatoes:

    Lower the heat, drop in the potato cubes, and let it simmer uncovered for 45-60 minutes.

  6. Season with Salt and Pepper:

    Season with salt and pepper to your preference.

  7. Serve Stew in Bowls:

    Serve the stew in bowls, adding any desired garnishes.