Main Dishes New Mexico Cuisine Recipes Soups

Authentic New Mexico Green Chile Stew

January 8, 2018
New Mexico Green Chile Stew

New Mexico Green Chile Stew from a Native New Mexican

Yesterday it was cold and blustery. A perfect day to hang out by the fire with a good book and have a nice hot bowl of authentic New Mexico Green Chile Stew. Ground beef, green chile, and potatoes in a hearty broth. Top it with a bit of shredded cheese, add a flour tortilla along side, and you have a culinary electric blanket on a cold winter evening.

Green Chile Stew – just the thing for winter cold

Since green chile is high in vitamin C, vitamin B5 and vitamin A, I also like to think I it’s a good way to boost your immune system during flu season. It is also a good source of iron, copper and potassium. If you want to make it a bit more carb friendly, substitute pinto or black beans for the potatoes.

Make it!

Start out by dicing up an onion, mincing some garlic and cubing some potatoes. Brown the beef and then add the onions.

New Mexico Green Chile Stew

New Mexico Green Chile Stew

Once the onions have a bit of color, sprinkle a couple of tablespoons of flour over the top and stir. This will give you a bit thicker broth. Add the garlic, spices and potatoes. Cook until you have some caramelization going on in the bottom of the pan. Add the chile (still frozen is fine). Now add the water and stir all that lovely flavor off the bottom. Add the Better than Bouillon now and stir. Cover and simmer until the potatoes are cooked through. Just before serving, stir in about 1/2 cup of plain yogurt. This last step softens the flavor of the chiles a bit and adds a nice tang to the soup. For those of you out there who don’t think you like yogurt. Neither does the Accidental Cowboy (my husband) but even he loves this stew.

Serve it nice and hot in a big deep bowl. Sprinkle a bit of Colby or Cheddar cheese over the top. This is another great make ahead main dish because it’s even better the next day and freezes really well.

Frozen Green Chile is so much better than canned

New Mexico Green Chile is available in a surprising number of states now, but if you need a source for frozen chile, you might try here for mail order frozen chile. If you have no other choice you can use canned green chile. I will tell you the flavor of canned chile is vastly inferior to fresh or frozen. If you must use canned chile, check to insure it comes from New Mexico.

Flo's New Mexico Green Chile Stew

New Mexico Green Chile Stew

Authentic Green Chile Stew featuring Hatch, New Mexico chile.

Course Main Course
Cuisine Mexican, New Mexico
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Author Jeanne Rogers -


  • 1 lb ground beef
  • 1 large onion diced
  • 1 tsp salt or to taste
  • 1/2 tsp pepper
  • 4 cloves garlic minced
  • 2 tsp oregano dried
  • 1 tsp cilantro dried
  • 2 tbsp flour
  • 4 medium potatoes or about 4 cups cubed
  • 1 13 oz package frozen diced green chile
  • 2 to 3 tbsp Better than Bouillon paste or equivalent bouillon cubes
  • 8 cups water
  • 1/2 cup plain yogurt or sour cream


  1. Heat a large stock pot or dutch oven over medium heat. Brown ground beef. 

  2. Add the onion and season with salt and pepper. Once you start to see some color on the onions and the beef is caramelizing on the bottom of the pan, add in the garlic, oregano and cilantro. 

  3. Sprinkle the flour over the top of the mixture and stir for a few minutes. 

  4. Add the potatoes and green chile. 

  5. Add the water and bouillon. Stir and scrape the bottom of the pot until it feels smooth. This is to mix in all that caramelized goodness into the broth. 

  6. Cover and simmer on low heat for 20 to 30 minutes or until potatoes are done. 

  7. Stir in yogurt and garnish with shredded cheese if you like.

Flo's New Mexico Green Chile Stew

Flo’s New Mexico Green Chile Stew











  • Reply Sara October 13, 2018 at 4:12 pm

    How do you think stew meat would substitute for the ground beef in this recipe- could I delay adding the potatoes while the stew meat cooked in the broth with the chiles? And could I use one or two Idaho baking potatoes in this, do you think? It’s finally cooling off here in DFW, so I’d like to make this soon!

    For anyone looking for the green chiles, Sprouts has them if there is a Sprouts in your area! They are in an obscure section in frozen foods, but they are there.

    • Reply October 21, 2018 at 9:42 am

      Sorry about the late reply on your comment. I have been traveling. Yes I think stew meat would be good. I would definitely brown it first though. Then add the onions. Gotta have that caramelization. Add your broth and chiles like you were thinking and let the meat get nice and tender. Add the potatoes in the last 30 minutes or so.

      Let me know how it turns out. Glad to hear it’s cooling off for you. I really get the cooking bug when the weather cools off. We have already had our first snow here. Yikes, I think it’s going to be a long winter for us.

  • Reply Laurie June 6, 2018 at 7:15 pm

    5 stars
    Well, we all loved this stew. According to one who knows, our version is thicker than the version Jeanne makes, probably because everyone had to wait for somebody to get home. What I know is that the stew was a hit with everyone at the table. We had it with cheese biscuits, and that was a mighty fine meal.

    • Reply June 7, 2018 at 9:28 am

      I am so glad to hear that it was a hit. Cheese biscuits sound like the perfect accompaniment. Sorry I missed that dinner!

  • Reply Sara January 25, 2018 at 8:41 pm

    The famous- or infamous?- Green Chile Stew! I’ve gotta try this one, putting it on the future dinner menu! Don’t you love the Better than Bouillon? I am a B. than B. convert and my pantry has so much more space now since it’s no longer packed with boxes of chicken/beef/vegetable broth. You’re food photography is gorgeous!

    • Reply Jeanne January 25, 2018 at 10:01 pm

      Yup, I love the B and B myself. Thank you for the compliment on the photography. I really enjoy doing it.

  • Reply Jamii January 9, 2018 at 3:09 pm

    Mmmmm….. that looks SO tasty! I’ll be trying this soon. Thanks!

    • Reply Jeanne January 9, 2018 at 4:16 pm

      I’ll be anxious to hear how it turns out for you.

  • Reply Frances Crowder January 8, 2018 at 4:31 pm

    Sounds so,good I want it for dinner tonight, but will have to wait til tomorrow because of time.

    • Reply Jeanne January 8, 2018 at 4:32 pm

      Perfect timing then. Cold front expected Wednesday.

  • Reply Tabitha Wagner January 8, 2018 at 3:47 pm


    • Reply Jeanne January 8, 2018 at 4:31 pm

      Thanks! You should be able to get Bueno Frozen Green Chile at Randals or HEB.

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    %d bloggers like this: