Last Updated on August 6, 2025 by Casia Valdés
When you think of bold, soul-satisfying Southwestern flavors, few dishes deliver like a steaming bowl of New Mexico Green Chile Stew. Infused with roasted green chile, tender meat, potatoes, and a savory broth, this stew is a staple in New Mexican cuisine—and for good reason.
This dish reminds me of my visits to Hatch during chile harvest season. The aroma of roasting green chiles fills the air, and every local kitchen simmers a variation of this iconic stew. Whether you’re looking to warm up on a chilly night or want a filling yet vibrant meal any time of year, this stew always hits the spot.
Table of Contents
Why You’ll Love This Recipe
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Bursting with roasted green chile flavor
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Uses simple, wholesome ingredients
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Hearty and satisfying for any season
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Great for meal prepping or freezing
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Easily adaptable for your favorite proteins or veggies
Ingredients (Serves 4)
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1 lb ground meat (beef or pork, or a mix)
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2 tablespoons oil
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1 tablespoon butter
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1 large white onion, chopped
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2 large cloves garlic, minced
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2 tablespoons blue cornmeal (adds rich texture and slight nuttiness)
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2–3 cups roasted green chile, chopped (Hatch chile preferred)
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5 cups chicken stock
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1 teaspoon garlic powder
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Salt and pepper to taste
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4 small potatoes, diced
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½ large tomato, chopped
Equipment Needed
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Large soup pot or Dutch oven
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Wooden spoon
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Knife and cutting board
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Ladle
Instructions
Step 1: Brown the Meat
In a large soup pot, heat 2 tablespoons of oil and 1 tablespoon butter over medium heat. Add the ground meat and cook until browned, breaking it up as it cooks—about 6–8 minutes.
Step 2: Sauté Aromatics
Add the chopped onion and minced garlic to the pot. Stir and cook for 2–3 minutes until fragrant and softened.
Step 3: Thicken with Cornmeal
Sprinkle in 2 tablespoons of blue cornmeal and stir thoroughly to coat the meat and onions. This adds subtle nuttiness and helps thicken the stew naturally.
Step 4: Add Chiles and Seasoning
Stir in the chopped roasted green chile, garlic powder, salt, and pepper. Mix well to incorporate.
Step 5: Add Stock and Simmer
Pour in 5 cups of chicken stock, followed by the diced potatoes and chopped tomato. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 25–30 minutes until the potatoes are tender and flavors are melded.
Step 6: Taste and Serve
Adjust seasoning as needed. Ladle the stew into bowls and serve hot with warm tortillas, cornbread, or cheese-topped tostadas.
How to Serve New Mexico Green Chile Stew
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Top with shredded cheese, fresh cilantro, or sour cream
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Add a squeeze of lime for brightness
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Pair with flour or corn tortillas for dipping
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Enjoy with a side of Spanish rice or refried beans
Storage & Reheating Tips
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Store in airtight containers for up to 4 days in the fridge
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Freeze for up to 2 months; thaw overnight in the refrigerator
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Reheat gently on the stove or in the microwave, stirring occasionally
Tips for Success
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Use Hatch green chiles for authentic New Mexico flavor
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If you don’t have blue cornmeal, substitute with yellow cornmeal
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Try it with ground turkey, shredded chicken, or even chorizo
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For more heat, leave some chile seeds in or use a spicier variety
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Add corn or zucchini in the last 10 minutes for more veggie content
Common Questions
What makes New Mexico Green Chile Stew different?
It features roasted green chile, particularly Hatch chiles, and often includes blue cornmeal, giving it unique flavor and texture.
Is this dish spicy?
It can be! The heat level depends on your chile. You can use mild, medium, or hot green chile to suit your preference.
Can I make it vegetarian?
Yes—just omit the meat and use vegetable broth. You can bulk it up with beans or plant-based crumbles.
What if I can’t find blue cornmeal?
You can substitute with regular yellow cornmeal or skip it altogether—it just adds thickness and a slight nutty taste.
Final Thoughts
New Mexico Green Chile Stew is more than a regional specialty—it’s a bowl of culture, warmth, and comfort. Whether you’re serving it up for family dinner or meal prepping for the week, this dish always delivers flavor and satisfaction. It’s a taste of New Mexico that brings the desert sun and chile harvest right to your table.
Give this recipe a try and let it become part of your own kitchen tradition. You’ll never want store-bought stew again!
New Mexico Green Chile Stew
Ingredients
Method
- In a large soup pot, heat 2 tablespoons of oil and 1 tablespoon butter over medium heat. Add the ground meat and cook until browned, breaking it up as it cooks—about 6–8 minutes.
- Add the chopped onion and minced garlic to the pot. Stir and cook for 2–3 minutes until fragrant and softened.
- Sprinkle in 2 tablespoons of blue cornmeal and stir thoroughly to coat the meat and onions. This adds subtle nuttiness and helps thicken the stew naturally.
- Stir in the chopped roasted green chile, garlic powder, salt, and pepper. Mix well to incorporate.
- Pour in 5 cups of chicken stock, followed by the diced potatoes and chopped tomato. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 25–30 minutes until the potatoes are tender and flavors are melded.
- Adjust seasoning as needed. Ladle the stew into bowls and serve hot with warm tortillas, cornbread, or cheese-topped tostadas.
