green chile stew


The traditional green chile stew is made with pork, although Beef or Chicken can be substituted. This is a very simple stew recipe with an amazingly delicious and memorable result.

Choose the green chile variety you can handle: mild, medium, hot or extra-hot. For beginners, even the mild variety will have a very respectable bite.

When you stew the meat, the broth will be brown.
Depending on the quantity and kind of vegetables you add, you can get a stew that still looks brown, or you can get one that looks red from tomatoes, or deep green from tomatillo, spinach or other green vegetables. All still are green chile stews.


This is what you need for # servings:

  • up to 2 lbs. of pork, diced
    beef or chicken may be substituted
  • 1 lb. green chile, roasted, chopped
  • 4 potatoes, diced
  • 1 white onion, chopped
  • garlic
  • S&P
  • optional:
    • oregano
    • 2-4 tbsp. corn starch
    • 8 plum tomatoes, chopped
    • tomatillos
    • spinach, ....
Pic1: green chile stew


Pic2: brownish
Pic3: reddish
Pic4: greenish

Green chile stew from dehydrated ingredients


Green chile stew is the New Mexico signature dish. I found this package at our local Peppers grocery store.  Even though I found it quite pricey at $6, I thought I'd give it a try.


Pic5: the package
Pic6: the stew
Pic7: served



The good:

The not so good: