Last Updated on July 27, 2025 by Casia Valdés
When it comes to comfort food with bold flavor and simple ingredients, nothing beats a steaming bowl of Perfect Green Chile Stew. This dish brings together the rich, earthy warmth of green chiles, the heartiness of ground beef, and the irresistible aroma of garlic and onions—all simmered into a thick stew that’s perfect for wrapping in tortillas or spooning up on its own.
Whether you’re serving it up for a cozy winter dinner or a casual summer meal, this stew is a timeless Mexican favorite.
Table of Contents
Why You’ll Love This Green Chile Stew
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One pot, easy cleanup – All the magic happens in a single pan.
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Deep flavor – Layers of green chiles, beef, garlic, and onion build unbeatable taste.
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Customizable – Make it spicier, creamier, or even vegetarian.
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Tortilla-friendly – Perfect filling for tacos, burritos, or enchiladas.
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Freezer-friendly – Great for batch cooking or meal prep.
Ingredients (Serves 4)
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1 lb ground beef
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4 large green chiles (roasted, peeled, and diced)
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1 (15 oz) can green chili sauce
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1 large white onion, finely chopped
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1 clove garlic, minced
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2 tbsp beef bouillon (or beef base)
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1 tbsp kosher salt
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1 tbsp corn oil
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1 dozen flour tortillas (for serving)
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½ cup shredded Mexican cheese blend
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1 tbsp sour cream (optional, for topping)
How to Make Perfect Green Chile Stew
Step 1: Prep the Vegetables
Remove the stems and seeds from the roasted green chiles, then dice them finely. Chop the onion and mince the garlic clove. This prep helps the flavors blend evenly into the stew.
Step 2: Sauté the Aromatics
Heat the corn oil in a large pot over medium heat. Add the onion, garlic, and green chiles, and sauté until they become soft and fragrant—about 5 to 7 minutes.
Step 3: Brown the Ground Beef
Add the ground beef to the pot with the veggies. Break it up with a spoon and cook until fully browned and no longer pink. Drain excess fat if needed.
Step 4: Build the Stew
Stir in the green chili sauce, beef bouillon, and kosher salt. Reduce the heat to low and let the stew simmer gently for 30 to 45 minutes. The flavors will meld together beautifully, and the stew will thicken slightly.
Step 5: Warm the Tortillas
While the stew simmers, warm the flour tortillas in a dry skillet, or wrap them in foil and heat in the oven. Warm tortillas elevate the whole dish!
Step 6: Assemble and Serve
Spoon about 3 tablespoons of the green chile stew into each tortilla. Top with shredded cheese and a dollop of sour cream, or serve the stew in a bowl alongside warm tortillas for dipping.
Tips for the Best Green Chile Stew
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Use Hatch chiles if you can – They bring unmatched flavor and a bit of smoky heat.
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Low and slow simmering deepens the flavor and thickens the sauce naturally.
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No chili sauce? Substitute with blended roasted green chiles and a splash of chicken or beef broth.
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For a richer stew, stir in a spoonful of sour cream or a splash of heavy cream at the end.
Variations
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Spicier: Add a serrano or jalapeño with the chiles for more heat.
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Creamy twist: Mix in a bit of cream cheese or crema for a smooth texture.
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With potatoes: Add diced potatoes during the simmer for a heartier stew.
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Vegetarian: Swap beef for mushrooms or black beans and use veggie broth.
What to Serve With Green Chile Stew
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Mexican rice
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Pinto or black beans
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Cornbread or bolillos (Mexican rolls)
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Grilled vegetables
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Fresh salsa and lime wedges
Make Ahead & Storage Tips
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze cooled stew in containers for up to 3 months.
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Reheating: Reheat gently on the stovetop or in the microwave with a splash of water or broth.
Final Thoughts
This Perfect Green Chile Stew isn’t just a recipe—it’s a taste of traditional Mexican comfort food that fills your kitchen with warmth and your plate with joy. With bold chiles, rich beef, and a creamy finish, it’s a dish that satisfies any time of year. Whether tucked into a tortilla or savored by the spoonful, you’ll find yourself coming back for seconds—maybe even thirds.
So grab a pot, some tortillas, and make your next meal memorable with this cozy and delicious classic.
Perfect Green Chile Stew
Ingredients
Method
- Remove the stems and seeds from the roasted green chiles, then dice them finely. Chop the onion and mince the garlic clove. This prep helps the flavors blend evenly into the stew.
- Heat the corn oil in a large pot over medium heat. Add the onion, garlic, and green chiles, and sauté until they become soft and fragrant—about 5 to 7 minutes.
- Add the ground beef to the pot with the veggies. Break it up with a spoon and cook until fully browned and no longer pink. Drain excess fat if needed.
- Stir in the green chili sauce, beef bouillon, and kosher salt. Reduce the heat to low and let the stew simmer gently for 30 to 45 minutes. The flavors will meld together beautifully, and the stew will thicken slightly.
- While the stew simmers, warm the flour tortillas in a dry skillet, or wrap them in foil and heat in the oven. Warm tortillas elevate the whole dish!
- Spoon about 3 tablespoons of the green chile stew into each tortilla. Top with shredded cheese and a dollop of sour cream, or serve the stew in a bowl alongside warm tortillas for dipping.
