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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. I like that you can get it already peeled, seeded and chopped. 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.

If you mail order green chiles, don’t think that you won’t have plenty of other recipes to use them in. For breakfast  there are Green Chile Cheese Scones, or Huevos Rancheros. Make up a batch of Green Chile Salsa and use it on EVERYTHING. Fish, burgers, eggs and in Calabacitas. For basic pure green chile deliciousness, make this.

What is your favorite Hatch Green Chile dish? I’d love to know.

Yield: 6 servings

New Mexico Green Chile Stew

Flo's New Mexico Green Chile Stew

Authentic Green Chile Stew featuring Hatch, New Mexico chile.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 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.


Serve with a warm flour tortilla.

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Nutrition Information



Serving Size

6 servings

Amount Per Serving Calories 390Total Fat 15gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 7gCholesterol 70mgSodium 2013mgCarbohydrates 37gFiber 4gSugar 8gProtein 27g
Flo's New Mexico Green Chile Stew

Flo’s Authentic New Mexico Green Chile Stew










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  • Patricia November 7, 2020 at 9:58 pm

    Hi Jeanne, like Shannon I too love in New Mexico. Your Green Chile Stew is much like mine. The only real difference is that I ended my potatoes and that way I don’t need the flour to thicken the broth. The starch in the potatoes does that for me. It’s finally starting to cool off, it’s the first week of November and it was still near 70 degrees but I couldn’t wait any longer so I made some this week and still have in my fridge. Next time I may combine cubes of potato in the beginning and add in some shredded near the end.

    It’s great that we have a blogger here in our midst in New Mexico. Did you notice only one person spelled it chili?

    • November 8, 2020 at 9:25 am

      I see it spelled chili often. In fact my spell checker changes it. :o/
      I like your idea of shredded potatoes. I’ll have to give it a try. The last time I made it, I used about a tablespoon of corn meal instead of flour. I liked that little bit of sweetness from the corn.

  • Shannon Reeves September 9, 2020 at 8:05 pm

    Ok so this was seriously soooooo good! I live in New Mexico and just canned up my years supply of GC! We are having a bit of a cold snap and hubby wanted green chile stew and I’m so grateful to have found your recipe! I had fresh potatoes and onions from our garden, as well as fresh oregano and cilantro. I will use this again and again!!

    • September 10, 2020 at 2:29 pm

      I am so pleased that you liked the recipe. What a complement especially from a fellow New Mexican.
      This crazy summer cold snap! We had an inch of snow so of course I made Green Chile Stew.

    • September 10, 2020 at 2:30 pm

      Love that you made it with all those fresh ingredients.

  • Amanda Tuttle September 7, 2020 at 7:11 am

    planning to make this recipe this week – looks so yummy!! do you use chicken or beef broth?

    • September 9, 2020 at 8:50 am

      I use chicken broth. My favorite is using Better than Bouillon chicken flavor paste and water. That way I can control how strong the broth flavor is.

  • frugal hausfrau January 12, 2020 at 6:14 pm

    I love green chili, having spent decades in Colorado. It;s a bit different there; never potatoes, at least in traditional Colorado Green Chili, but I will eat any and every green chili put in front of me. Yours sounds wonderful!


    • January 14, 2020 at 8:07 am

      More and more stores around the country are starting to carry frozen green chile. I hope you can get some where you are. There is always mail order, Amazon or direct from the farmers in Hatch, NM. I just don’t think there is any better meal than Green Chile Stew on a cold snowy day. You have loads of those where you are!

  • 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.

    • 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.

  • 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.

    • 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!

  • 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!

    • 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.

  • Jamii January 9, 2018 at 3:09 pm

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

    • Jeanne January 9, 2018 at 4:16 pm

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

  • 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.

    • Jeanne January 8, 2018 at 4:32 pm

      Perfect timing then. Cold front expected Wednesday.

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


    • Jeanne January 8, 2018 at 4:31 pm

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

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