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Green Chile Stew, New Mexico Style


Chili peppers in El Valle farmer's market.
Adam Crowley/Stockbyte/Getty Images
Green chile stew is a New Mexico staple, and you'll find it on the menu at many of Albuquerque's New Mexican restaurants. There are many ways to make it, but this recipe is the simple base used by many cooks. Build on it to make it your own, using freshly roasted chile from the market when available.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: Serves 8


  • 2 pounds of cubed pork
  • 1 pint canned tomatoes, or 2 large fresh tomatoes
  • 2 cups cubed potatoes, red or white
  • 1 1/2 cups diced onion
  • 1 TBL minced garlic
  • 2 cups roasted, peeled, chopped green chile--or to taste


Put 6 cups of water in a pot and put in the meat. Boil until done.
Add the potatoes and simmer for about 30 minutes, or until they are soft when pierced with a fork. Add the other other ingredients and simmer for about 15 to 20 minutes more. Add salt to taste.

Some prefer to brown the meat before adding to the stew. This method of boiling is the classic, old fashioned style stew.

To make the stew vegetarian/vegan, omit the pork. Start with 6 cups of vegetable broth and add the potatoes. Boil until soft and add the other ingredients.

The quality of the chile in New Mexico is high. Many use only Hatch chile, which is available fresh in season. Many buy it in bulk and freeze for use throughout the winter. Use fresh if it's available, canned or frozen if not. In the southwest, frozen is available at local groceries.

Many enjoy their chile stew with cilantro. If it's available, add 2 TBL of the chopped herb to your stew as you serve it in bowls.

Nothing goes better with green chile stew than a fresh, flour tortilla. Warm one and enjoy with your stew!

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