The traditional green chile stew that I remember eating while growing up in New Mexico was always made from the same three basic ingredients; beef or pork, potatoes, and green chile.
When I was newly married and learning to cook, I asked friends for their recipes; only to be grinned at and then told that it is just those three things plus water.
If you’re a fan of the more traditional Green Chile Stew made with pork, you’ll want to check out that recipe too. (Green Chile Stew with pork is my personal favorite.)
New Mexican Green Chile Stew
- 1.5 lbs beef stew meat cut into bite size pieces
- 8-10 baby red potatoes cut into bite size pieces or 3 red potatoes, peeled and cut into bite size pieces
- 1 medium onion chopped
- 1 large garlic clove minced
- 6 cups water
- kosher salt and freshly cracked pepper to taste - for cooking the meat
- 2 teaspoons kosher salt - for soup broth
- 6-8 green chiles roasted and chopped or 1 cup frozen green chiles
- (or even green chiles from a can - yes I do that,
- although the version made from canned chiles is significantly less
- spicy than with fresh or frozen)
- 1 tablespoon olive oil
- In a large soup pot, warm the oil and then brown the meat. Season with salt and pepper as it browns. Add all remaining ingredients, EXCEPT potatoes and bring to a boil. Reduce heat and simmer about an hour, or until the meat is tender. Add the potatoes and continue simmering until they are fork tender, about 20 minutes. Enjoy!
- * As with many of the recipes I've scribbled down in the past, especially ones from friends and their families in NM, the directions were often vague. I hadn't made this for my family in a few years and I started tossing everything together in the pot the other day, while I was making it. Completely forgetting the hour long simmer for the meat. We all still enjoyed this, despite the fact our jaws had a work out on that beef. You can bet I won't forget to simmer the meat next time!