Few meals hit the soul like a bowl of Simple Green Chile Stew served with warm, homemade tortillas. With just a few pantry staples—potatoes, green chile, beef, and garlic—you can create a deeply satisfying dish that’s both humble and packed with bold flavor.
This recipe reminds me of snowy days growing up when my tío would toss steak and green chile into a pot, letting the smell fill the house. A stack of steaming tortillas always sat nearby, ready to tear and dip. It’s the kind of meal that brings people to the table without having to say a word.
Table of Contents
Why You’ll Love This Recipe
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One-pot comfort with simple, hearty ingredients
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Roasted green chile brings earthy heat
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Fresh tortillas make it a complete meal
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Done in under an hour
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Perfect for cozy dinners, cold weather, or anytime you need comfort food fast
Ingredients
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1 lb round steak, cut into bite-sized cubes
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1 tsp salt (plus more to taste)
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½ tsp black pepper (plus more to taste)
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1 tsp ground cumin
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1 medium onion, diced
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2 tbsp oil or lard
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2 tbsp all-purpose flour
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2 medium potatoes, peeled and diced
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1–2 cups chopped roasted green chile
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3–4 garlic cloves, minced
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4–5 cups water (enough to cover stew)
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½ tsp garlic powder (optional, to taste)
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Warm fresh tortillas, for serving
Instructions
Step 1: Brown the Meat
In a large heavy pot or Dutch oven, heat oil over medium heat. Add steak cubes and season with salt, pepper, and cumin. Stir in the diced onion and cook until the meat is browned and the onions are soft.
Step 2: Build the Base
Add a splash of water to the pan and scrape up any browned bits. Stir in the flour and cook for 1–2 minutes, forming a light gravy.
Step 3: Add Potatoes
Add the diced potatoes and stir to coat them in the meat and gravy mixture. Cook for 3–4 minutes to absorb flavor.
Step 4: Add Green Chile and Garlic
Stir in the roasted green chile and minced garlic. Pour in just enough water to cover everything.
Step 5: Simmer the Stew
Bring the pot to a boil, then reduce the heat and simmer gently for 30–40 minutes. Stir occasionally, and add more water if it reduces too much.
Step 6: Season and Serve
Taste and adjust seasoning with more salt, pepper, or garlic powder. Serve hot with fresh, warm tortillas on the side for dipping or wrapping.
Tips for Success
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Use fresh roasted green chile if you have it—nothing beats the smoky flavor.
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If your stew gets too thick, add more water to loosen it up.
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Cut steak and potatoes into even pieces for uniform cooking.
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Add a dash of lime juice before serving for a bright finish.
Storage & Reheating
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Refrigerator: Store in a sealed container for up to 3 days.
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Freezer: Freeze in individual portions for up to 2 months.
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Reheat: Warm on the stovetop with a splash of water to loosen.
FAQs
Can I use another cut of meat?
Yes—stew meat or pork works well, too.
Is this stew spicy?
The heat depends on your green chile. Use mild or hot depending on preference.
Can I add other veggies?
You can add carrots, corn, or diced tomatoes if you like, but it’s perfect in its simplicity.
Final Thoughts
This Simple Green Chile Stew with Fresh Tortilla is comfort food at its finest—no frills, no fuss, just flavor. It’s hearty enough for dinner yet light enough for lunch, and every bite carries the warmth of the Southwest.
Serve it with warm tortillas, and it becomes a complete experience. It’s the kind of recipe you’ll come back to again and again, especially when the temperature drops and you want something real and soul-satisfying.
Share Your Stew
Made this recipe? Tag #GreenChileStew or #SouthwestComfort and show off your bowl!
Simple Green Chile Stew with Fresh Tortilla
Ingredients
Method
- In a large heavy pot or Dutch oven, heat oil over medium heat. Add steak cubes and season with salt, pepper, and cumin. Stir in the diced onion and cook until the meat is browned and the onions are soft.
- Add a splash of water to the pan and scrape up any browned bits. Stir in the flour and cook for 1–2 minutes, forming a light gravy.
- Add the diced potatoes and stir to coat them in the meat and gravy mixture. Cook for 3–4 minutes to absorb flavor.
- Stir in the roasted green chile and minced garlic. Pour in just enough water to cover everything.
- Bring the pot to a boil, then reduce the heat and simmer gently for 30–40 minutes. Stir occasionally, and add more water if it reduces too much.
- Taste and adjust seasoning with more salt, pepper, or garlic powder. Serve hot with fresh, warm tortillas on the side for dipping or wrapping.
