New Mexico Green Chile Stew is also incredibly versatile. It can be thick and hearty or brothy and light. You can make it mild for the family or fiery for chile lovers. It’s a wonderful cold-weather meal, but many New Mexicans enjoy it year-round, especially with warm tortillas or crusty bread on the side. As it simmers, the flavors continue to deepen, making leftovers even better the next day. This dish embodies Southwestern tradition—simple, comforting, spicy, and full of character.
Ingredients
1 lb ground beef or pork
2 cups roasted green chiles, chopped
4 medium potatoes, peeled and cubed
1 onion, diced
1 tomato or 1 cup diced tomatoes
1 bell pepper, chopped
3 cloves garlic, minced
6 cups beef or chicken broth
1 tsp cumin
½ tsp oregano
Salt & pepper to taste
1 tbsp oil
Instructions
Heat oil in a pot, brown the ground beef or pork. Drain excess fat.
Add onion, garlic, and bell pepper; cook 3–4 minutes.
Stir in roasted green chiles, tomatoes, cumin, oregano, salt, and pepper.
Add potatoes and broth. Bring to a boil.
Reduce heat and simmer 25–30 minutes until potatoes are tender and stew thickens.
Taste and adjust seasoning.
Serve with warm tortillas.
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