New Mexico green chile stew
When it comes to bold, soul-satisfying Southwestern flavours, few dishes can compete with a steaming bowl of New Mexico green chile stew. Packed with roasted green chiles, tender meat, potatoes and a savoury broth, this hearty stew is a staple of New Mexican cuisine — and for good reason.
For me, this dish evokes memories of visiting Hatch during chile harvest season. The aroma of roasting green chillies fills the air, and every local kitchen simmers a variation of this iconic stew. Whether you want to warm up on a chilly night or enjoy a filling yet vibrant meal at any time of year, this stew is the perfect choice.
Why you’ll love this recipe:
It’s bursting with the flavour of roasted green chiles!
It uses simple, wholesome ingredients.
It’s hearty and satisfying for any season!
Great for meal prepping or freezing!
It’s easily adaptable for your favourite proteins or vegetables.
Ingredients (serves 4):
1 lb of minced beef, pork or a mixture of both
2 tablespoons of oil
1 tablespoon of butter
1 large white onion, chopped
2 large cloves of garlic, minced
2 tablespoons of blue cornmeal (for a rich texture and slight nuttiness).
2–3 cups of chopped roasted green chilli (Hatch chilli preferred).
5 cups of chicken stock
1 teaspoon of garlic powder
Salt and pepper to taste
4 small potatoes, diced
½ a large tomato, chopped
Equipment needed:
large soup pot or Dutch oven
Wooden spoon
Knife and chopping board
Ladle
Instructions:
Step 1: Brown the meat
Heat 2 tablespoons of oil and 1 tablespoon of butter in a large soup pot over a medium heat. Add the minced meat and cook until browned, breaking it up as it cooks — about 6–8 minutes.
Step 2: Sauté the aromatics
Add the chopped onion and minced garlic to the pot. Stir and cook for 2–3 minutes until softened and fragrant.
Step 3: Thicken with cornmeal
Sprinkle in two tablespoons of blue cornmeal and stir thoroughly to coat the meat and onions. This adds a subtle nutty flavour and helps to thicken the stew naturally.
Step 4: Add the 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 the boil, then reduce the heat to low. Cover the pot and simmer for 25–30 minutes, until the potatoes are tender and the flavours have melded.
Step 6: Taste and serve
Adjust the seasoning if necessary. Ladle the stew into bowls and serve hot with warm tortillas, cornbread or cheese-topped tostadas.
How to serve New Mexico green chile stew:
Top with shredded cheese, fresh coriander or sour cream.
Add a squeeze of lime for a burst of flavour.
Serve with flour or corn tortillas for dipping.
Serve with Spanish rice or refried beans.
Storage and reheating tips:
Store in airtight containers in the fridge for up to 4 days.
Freeze for up to two months and thaw overnight in the refrigerator.
Reheat gently on the hob or in the microwave, stirring occasionally.
Tips for success:
Use Hatch green chillies for an authentic New Mexican flavour.
If you don’t have blue cornmeal, use yellow cornmeal instead.
Try using ground turkey, shredded chicken or chorizo.
For more heat, leave some chilli seeds in or use a spicier variety.
Add corn or courgette in the last 10 minutes for extra vegetables.
Common questions:
What makes New Mexico green chile stew different?
It features roasted green chilli, particularly Hatch chillies, and often includes blue cornmeal, which gives the dish its unique flavour and texture.
Is this dish spicy?
It can be! The heat level depends on the type of chile used. You can use mild, medium or hot green chiles to suit your preference.
Can I make it vegetarian?
Yes — just omit the meat and use vegetable broth. You can also add beans or plant-based crumbles to bulk it up.
What should I do if I can’t find blue cornmeal?
You can substitute it with regular yellow cornmeal, or simply leave it out—it just adds thickness and a slight nutty taste.
Final thoughts
New Mexico green chile stew is more than just a regional specialty — it’s a bowl of culture, warmth and comfort. Whether you’re serving it for a family dinner or preparing meals for the week ahead, this dish always delivers flavour and satisfaction. It’s a taste of New Mexico that brings the desert sun and chilli harvest right to your table.
Give this recipe a try and let it become part of your kitchen tradition! You’ll never want shop-bought stew again!
