Last Updated on August 18, 2025 by Casia Valdés
If there’s one dish that captures the soul of New Mexican cooking, it’s Hatch Green Chile Beef and Potatoes. This slow-cooked comfort food features tender, shredded beef simmered with creamy potatoes and smoky, roasted Hatch chiles in a rich, flavorful broth.
The magic lies in the Hatch chile—earthy, slightly sweet, and with just the right amount of heat. Slow-cooked beef brings richness, while the potatoes soak up every drop of the chile-infused broth. Serve it with warm tortillas or crusty bread, and you’ve got a meal that’s both rustic and deeply satisfying.
This is a recipe that fits any season—it’s hearty enough for winter nights but bright and fresh enough for late summer, right in the middle of chile roasting season.
Table of Contents
Why You’ll Love This Recipe
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Bold New Mexican Flavor: Hatch chile takes center stage.
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Tender, Juicy Beef: Slow-cooked until it practically falls apart.
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Balanced Comfort: A perfect mix of protein, carbs, and spice.
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Meal-Prep Friendly: Tastes even better the next day.
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Crowd-Pleaser: Ideal for family dinners or gatherings.
Ingredients (Serves 6–8)
For the Stew
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2 medium russet potatoes (peeled, diced, about 4 cups)
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Salt (to taste)
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Black pepper (to taste)
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3–4 tablespoons avocado oil (for searing beef)
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1 medium white onion (diced)
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4–5 cloves garlic (minced)
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2 pounds flank steak, chuck roast, or tri-tip
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20–25 Hatch or Anaheim chiles (roasted, peeled, cleaned, about 3 cups)
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4½ cups beef broth
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1½ teaspoons freshly ground cumin seeds (toasted)
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1 teaspoon crushed Mexican oregano
Step-by-Step Instructions
1. Cook the Beef
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Season beef generously with salt and pepper.
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Heat avocado oil in a cast iron skillet over medium-high heat.
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Sear beef for about 5 minutes per side until browned.
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Transfer beef to a slow cooker and add 8 cups of water.
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Cook on high for 4–5 hours, or until tender enough to shred.
2. Prep the Potatoes
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Peel and dice potatoes.
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Place in a bowl of water to prevent browning until ready to use.
3. Sauté the Aromatics
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In a large pot or deep skillet, heat 2 tablespoons oil over medium heat.
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Add diced onion and minced garlic.
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Season lightly with salt and pepper, and sauté for 6–8 minutes until soft and fragrant.
4. Prepare the Chile Sauce
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Blend 2 cups of roasted chiles with 1 cup broth from the slow cooker until smooth.
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Slice remaining roasted chiles into thin strips; set aside.
5. Build the Stew
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Add shredded beef, blended chile sauce, 3½ cups beef broth, cumin, and oregano to the sautéed onions and garlic.
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Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Add the Potatoes
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Drain diced potatoes.
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Optional: Fry briefly in a little oil for added flavor.
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Add potatoes to the pot along with sliced chiles.
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Simmer for 25–30 minutes, or until potatoes are fork-tender and sauce has reduced to desired thickness.
7. Serve
Taste and adjust seasoning if needed. Serve warm with tortillas or crusty bread.
Pro Tips for Success
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Use Fresh Roasted Chiles: They have the best flavor, but frozen roasted chiles work too.
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Cumin Freshness Matters: Toast whole cumin seeds and grind them yourself for the most flavor.
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Make Ahead: The stew tastes even better after sitting overnight.
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Heat Level: Hatch chiles range from mild to extra hot—choose according to your spice preference.
Serving Suggestions
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Serve in a bowl with warm flour tortillas for dipping.
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Pair with Spanish rice or calabacitas for a full New Mexican meal.
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Top with shredded cheese and a dollop of sour cream for extra richness.
Storage & Leftovers
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Refrigerator: Store in airtight containers for up to 4 days.
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Freezer: Freeze in portions for up to 2 months; thaw overnight before reheating.
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Reheat: Warm on the stove over medium heat until hot.
Why This Recipe Works
The slow-cooked beef brings richness and depth, while the roasted Hatch chile adds signature New Mexican flavor. Potatoes absorb the chile broth, turning them into soft, flavorful bites that complement the tender beef perfectly.
Recipe FAQ
Q: Can I make this with chicken instead of beef?
A: Yes—use boneless skinless chicken thighs and reduce the slow cooking time to 2–3 hours.
Q: What if I don’t have a slow cooker?
A: Simmer beef in a large Dutch oven on the stovetop for 3–4 hours until tender.
Q: Can I use canned green chile?
A: Yes, but fresh roasted Hatch chile offers the best flavor and texture.
Q: Is it spicy?
A: That depends on the chile variety—mild Hatch chiles are very approachable, while extra hot ones pack a punch.
Final Thoughts
New Mexico Hatch Green Chile Beef and Potatoes is more than just a stew—it’s a warm, flavorful taste of the Southwest. Slow-cooked beef, creamy potatoes, and smoky Hatch chile come together in a dish that’s deeply satisfying and perfect for sharing.
Make it once, and you’ll see why Hatch chile season is celebrated every year across New Mexico.
New Mexico Green Chile Beef and Potatoes
Ingredients
Method
- Season beef generously with salt and pepper.
- Heat avocado oil in a cast iron skillet over medium-high heat.
- Sear beef for about 5 minutes per side until browned.
- Transfer beef to a slow cooker and add 8 cups of water.
- Cook on high for 4–5 hours, or until tender enough to shred.
- Peel and dice potatoes.
- Place in a bowl of water to prevent browning until ready to use.
- In a large pot or deep skillet, heat 2 tablespoons oil over medium heat.
- Add diced onion and minced garlic.
- Season lightly with salt and pepper, and sauté for 6–8 minutes until soft and fragrant.
- Blend 2 cups of roasted chiles with 1 cup broth from the slow cooker until smooth.
- Slice remaining roasted chiles into thin strips; set aside.
- Add shredded beef, blended chile sauce, 3½ cups beef broth, cumin, and oregano to the sautéed onions and garlic.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Drain diced potatoes.
- Optional: Fry briefly in a little oil for added flavor.
- Add potatoes to the pot along with sliced chiles.
- Simmer for 25–30 minutes, or until potatoes are fork-tender and sauce has reduced to desired thickness.
- Taste and adjust seasoning if needed. Serve warm with tortillas or crusty bread.
