Green Chile Stew

Green chile stew is one of those dishes that leaves a lasting impression. I first discovered it during a summer spent in Santa Fe, New Mexico. At the time, I was working as a professional chef on the East Coast, with a focus on European and East Coast American flavors. That trip to New Mexico changed the way I thought about food. The green chile stew I tasted there was unlike anything I had cooked before—simple, rustic, and packed with bold, earthy flavor. It was served in diners, homes, and even gas stations, and each version had its own touch, but they all shared that unmistakable green chile heat.

This dish has deep roots in New Mexican cuisine, where Hatch and other local green chiles are a cornerstone of the state’s food culture. Traditionally made with pork or beef, the stew is simmered with roasted green chile, onion, garlic, and broth. Some versions include potatoes or posole, while others keep it minimal. It’s especially popular in the fall, right after the chile harvest, when roasters pop up outside grocery stores and markets, filling the air with the smoky smell of charred peppers. That’s when the stew shines—warm, comforting, and full of seasonal flavor.

Although it’s available year-round, green chile stew is most commonly enjoyed during the cooler months and is often a staple on holiday tables in New Mexico. It’s a favorite after a snowstorm, the kind of dish that warms you from the inside out. While it’s deeply tied to the Southwest, it has gained fans nationwide, especially among those who have spent time in New Mexico. For me, it became a way to bring that part of the world into my kitchen, no matter where I was living.

Print Recipe

Green Chile Stew

Author: Modern Cooks Digest

Servings: 8

Ingredients

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• 3 tablespoons vegetable oil
• 1 pounds beef sirloin or pork butt, cut into 1-inch cubes
• 1 cups diced onion
• 1 tbs minced garlic
• 4 cups low sodium chicken broth
• 2-3 tsp teaspoons salt, to taste
• 2-3 cup cups roasted, peeled, chopped green chile (or to taste)
• 2 tbs diced red bell pepper
• 2 tbs chopped cilantro, or to taste
• 1 tbs hot green chile powder
• 1 tsp dried oregano
• 1 cup cooked posole or diced cooked potatoes (optional)

Instructions

1. Heat the oil in a large, heavy pot over high heat. Working in batches, brown the meat and set it aside.
2. In the same pot, add the onions and cook until golden.
3. Stir in the garlic and cook for 1 more minute.
4. Return the browned meat to the pot with any accumulated juices.
5. Add the broth, green chile powder, oregano, salt, and posole (if using). Bring everything to a boil.
6. Lower the heat and simmer uncovered for about 1 hour.
7. Stir in the green chile and diced red bell pepper. Simmer for another 15 to 20 minutes.
8. Taste and adjust seasoning. Add cilantro just before serving.

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