Dee's Santa Fe Green Chile Stew

READY IN: 3hrs 25mins
Recipe by Miss Annie

This is my DD's recipe that she shared with me when she was living in Santa Fe. I am sure that every family in New Mexico has their own favorite version, but this is my favorite. It can also be cooked in a crockpot, but I like the texture of the stew, cooked on top of the stove.

Top Review by pixielee43_11494785

Oh my, someone done stole my I am a 67 yr old New Mexican and as far back as I can remember this stew has been made pretty much as written. I remember my grandma cooked a pot of pintos and added a couple of spoonfuls to our bowls of the stew. My mom would add tomatoes and serve it over rice if she thought it was a bit too spicy. In the cold NM winters you will always find a pot of either green chili stew, red chili stew, posole, menudo or caldo de res in my kitchen. Thank you Lord for plopping me close to Hatch

Ingredients Nutrition


  1. Sprinkle the pork with flour to lightly coat.
  2. In a large pot (I use a Dutch oven), brown the meat in oil.
  3. Add chiles, chicken stock, vegetables, salt& pepper, and water if needed.
  4. Bring to a boil, lower heat to medium low.
  5. Cover and simmer until meat and vegetables are done, and the stew is slightly thickened (about 3 hours).
  6. You may cook in a crockpot for 6-8 hours.
  7. Serve with flour tortillas.

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