Green Chile Stew
Green chile stew is a flavorful dish that features green chiles, pork, beef or chicken, potatoes and various seasonings.
Try smothering a quesadilla with Green Chile Stew (as shown). It’s a hit every time!
Our favorite green chiles?
Hands down, it’s Hatch from Hatch, New Mexico.
Hatch green chiles are a type of chile pepper that are grown in the Hatch Valley region of New Mexico. They’re well-known for their distinct flavor and heat level, which can vary from mild to medium-spicy. These chiles are typically harvested in late summer, usually from late August to early September, and are celebrated for their unique taste and their versatility in various dishes.
Hatch green chiles can be used in a variety of ways, including:
- Roasting: One of the most popular methods to prepare them is to roast the chiles, which enhances their flavor and adds a smoky quality. Roasting can be done over an open flame, under a broiler, or on a grill. After roasting, they can be peeled and used in various recipes.
- Salsas and Sauces: Roasted or fresh Hatch chiles can be blended into salsas, sauces and dips, adding depth and flavor.
- Casseroles and Stews: They can be included in green chile stews, enchiladas or casseroles.
- Stuffing: Larger Hatch chiles can be stuffed with cheese, meats, or grains for delicious appetizers or main dishes.
- Soups and Chowders: They can add a nice kick to soups and chowders.
- Condiments: They can be made into a hot sauce or added to dips.
When purchasing, look for firm, shiny chiles without blemishes. They are often sold fresh, canned, or frozen and are available in a variety of heat levels, so it’s good to know your preference or the preferences of those you are cooking for. If you get your hands on fresh Hatch chiles, consider roasting them to bring out their flavor and aroma. Enjoy experimenting with them in your cooking!
Green Chile Stew
This is a versatile recipe for Green Chile Stew.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Southwestern
Ingredients
Stew
- 6 strips bacon
- 1 1/2 pounds cubed pork (or beef or chicken)
- 5 cloves garlic, finely chopped
- 2 sweet yellow onions, chopped
- 1 can/bottle dark beer
- 3 or 4 bay leaves
- 1 tablespoon red wine vinegar
- 1 heaping teaspoonful cumin seed
- 2 tablespoons fresh oregano, chopped
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 2 medium potatoes, peeled and cubed
- 1 to 2 cups fresh green chiles (see note) or 1 (27-ounce) can green chiles)
- 1 package flour tortillas (warmed)
Accompaniments
- Crispy bacon
- Warmed pinto beans
- Chopped tomatoes
- Diced onions
- Chopped cilantro
- Lime wedges
- Shredded jalapeño jack or sharp Cheddar cheese
Instructions
- In a large skillet or Dutch oven, cook bacon until crisp, reserving bacon fat. Chop bacon and set aside.
- Over medium high heat, sauté onion, garlic and cubed meat in bacon fat until browned.
- Add beer, bay leaves, red wine vinegar, cumin seed, oregano, salt and pepper. Cover and simmer for about one hour until meat is tender. (If too thick add a small amount of water or broth.)
- Add potatoes and cook for 15 minutes or until tender. Gently blend in chiles.
- Serve with warmed flour tortillas and accompaniments.
Notes
If using fresh green chile peppers like Hatch (mild or hot), Anaheim or Poblano, roast chiles over a stovetop flame, barbecue grill or broiler. Once blackened, place chiles in paper or plastic bag to sweat for about 15 minutes. Remove skins, stems and seeds and chop. (Six large fresh chile peppers will yield about 1/2 cup chopped.)
Other versions of this stew can be made by substituting ground beef, pork or turkey for the cubed beef or pork.
Use 2 pounds boneless, skinless chicken breasts (cubed) for a chicken version of this stew.
To make in a slow cooker, combine all ingredients in the slow cooker and cover with the lid. Cook on HIGH for 6 hours, or until potatoes and pork are tender.
