Authentic New Mexico Green Chile Stew

"i first had this when i went to albuquerque to visit family 15 years is this good!! after several attempts to recreate & falling short i've finally perfected least in my mind but i haven't had the real stuff in over 8 years :( this recipe is so tasty and worth the time it takes to put together...try it out!"
photo by pate g. photo by pate g.
photo by pate g.
photo by Brad P. photo by Brad P.
photo by jkpape1967 photo by jkpape1967
photo by pate g. photo by pate g.
photo by pate g. photo by pate g.
Ready In:
2hrs 45mins




  • Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
  • Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
  • While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
  • add jalepeno, broth, half a can of beer, spices.bring to a simmer.
  • let simmer for 1 hour.
  • Peel skin from chiles, chop and add to the pot (including the seeds).
  • Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
  • Simmer until potatoes are done.
  • melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.

Questions & Replies

  1. Can I use canned or frozen hatch chilies?
  2. If chile verde stew is a little salty! What can I Do???? Please if possible answer ASAP THANKFULLY YOURS
  3. Too much salt? Add a small amount of sugar until it’s balanced.
  4. If I use frozen bueno green chili how much do I need? Thank you!
  5. Any suggestIons for vegetarian version?


  1. We make this often when Hatch chiles are in season. As others have stated I roast hatch chiles over mesquite. I claim the best results are acheived by using a milder Hatch chile like a Big Jim and then bringing the heat up according to you tastes with a Barker or Sandia. Skip the Jalepenos. Skip the beer. Also, I prefer a beef stew, so I use beef broth instead of chicken. Potatoes make this recipe! I use as many potatoes as the remaining liquid will bear. Garnish with cheese, cilantro and sour cream. A twist of lime just before serving with crusty bread or warm tortillas. Yum!
  2. I made a batch, but I used Chuck Pot Roast instead. Everything else, including Hatch green chile stayed the same. It turned out very very good. I always have frozen chile in my freezer. Thank you for the recipe!
  3. I made this two nights ago and it was delicious! The only thing I changed was adding a minced Serrano pepper to the stew (the green Chile was mild) because I wanted it spicy. Anyway, my stew was gone within one day because everyone liked it so much!
  4. This recipe is amazing. I got a bushel of hatch chilies at the chili fest in pueblo Colorado. They roasted and peeled them for me at the fest. Ive had them in my freezer for a couple months. I added some habanero because i love spicy. But this recipe is simply amazing!
  5. My husband and family are from New Mexico. The youngest of 14 and knows his mexican food well since his sisters and Mom did all of the cooking. I has had to compete with any meal I've ever tried and today my husband said it was the best green chili stew he has every had. Of course we use hatch green chili. I was a little hesitant with the beer but what a nice touch and I think maybe it tenderized the pork even more. Pleased to say I wouldn't change a thing. I followed the recipe as written. Yummmmmmmmmmmm. PS I was born and raised in Washington state.


  1. While in Roswell I had this served on a was served over homemade fried potatoes and homemade salsa and homemade flour tortillas , It was out of this world!!
  2. Add a large can of white hominy drained and rinsed. Finish with chopped cilantro.
  3. I grew up in ABQ. This recipe is perfect. The rue was a beautiful addition I have not thought of before. I added twice the garlic and about 8 more hatch green chiles. And a pound of red.... not at all the recipe but I love my new mexican chile. This recipe is top notch authentic new Mexican green chile stew.
  4. Hi, here are some tweaks I've made to this and other Green Chile Stew recipes: Hatch chiles - If you have trouble finding Hatch chiles (they're typically harvested early summer/fall), some of the growers in Hatch will have them frozen and can ship them to you. If I haven't planned that far ahead (!), I'll use a cup or two of 505 Southwestern Flame-Roasted Green Chiles (medium). Costco sells them in giant jars, most grocery stores have it (in the Southwest), and I've also seen it on Amazon. I personally wouldn't sub in other peppers because it loses the homey roasted flavor of Hatch chiles. Potatoes - I typically use sweet potatoes--nice balance of spicy and sweet--or hominy. If I don't have those, I'll go to potatoes. All are good! Pork - If I'm in a hurry, I'll use Del Real Carnitas (or any carnitas) or the smoked pulled pork from Costco...both have a nice smoky flavor. Roux - I typically don't do a roux because I like it a little soupy. Besides, the sweet potatoes/potatoes will break down and thicken it up a bit. Add-ins - I love adding in a handful or so of fresh or frozen corn...more veggies!
  5. Hot roux to hot liquid. That is a flagrent no no. The sign of some one who is ignorant of classic cooking methods and lack of knowledge of how to cook



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