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Authentic Green Chile Stew

Discover how to make Authentic Green Chile Stew: smoky roasted green chiles, hearty meat, potatoes and savory broth combine for a flavorful New Mexican comfort dish.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • Feel free to adjust quantities based on your taste and serving size
  • 1  lb ground beef or 2 lbs pork shoulder cut into cubes
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 cup diced roasted green chile fresh Hatch chile preferred
  • 2  tsp salt adjust to taste
  • 1  Tbsp ground cumin
  • 8  cups broth beef or chicken
  • 4 russet potatoes peeled and diced
  • 1 cup diced tomatoes fresh or canned
  • Optional: Flour tortillas for serving

Method
 

Brown the meat & onions:
  1. In a large stockpot or Dutch oven over medium heat, cook the ground beef (or cubed pork) with the diced onion until the meat is mostly browned and the onion is softened.
Add chile & seasonings:
  1. Stir in the diced green chile, salt, cumin, and minced garlic.
Add broth & potatoes:
  1. Pour in the broth and add the diced potatoes. Increase heat and bring the mixture to a gentle boil.
Simmer:
  1. Reduce heat to a simmer and cook until the potatoes begin to soften (about 10 minutes uncovered).
Add tomatoes:
  1. Stir in the diced tomatoes and continue cooking until the potatoes are fully tender and the flavors meld (another ~5 minutes or more as needed).
Finish and serve:
  1. Remove from heat, taste for seasoning, and serve hot with warm flour (or corn) tortillas for scooping.

Notes

Roasting your own green chiles (Hatch if available) enhances smokiness—char skins, steam, and peel before chopping.
Add the potatoes later in the cook if using tender meat to avoid over‑softening them.
Adjust heat by using more or fewer green chiles (or by including/excluding the seeds).
Let the stew rest for 10‑15 minutes off the heat for flavors to meld.