New Mexican Green Chile Stew {made with beef}


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New Mexican Green Chile Stew recipe by Barefeet In The Kitchen

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.)

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New Mexican Green Chile Stew

Servings: 10 -12 servings


  • pounds 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
  • 7 ounces chopped green chile use fresh for more heat
  • 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!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Athena says

    I've been looking for a recipe for the Roasted Green Chilies in my freezer. Living in AZ, and buying them from a local farm who gets them from New Mexico, does that make them somewhat local…? 🙂 Definitely going to try this recipe, thanks!

    • Mary says

      Hi Sonja,
      It depends on the chiles and how much of them you use. If you want to avoid too much spice, just use canned chiles. You can add more until it is the level of heat that you prefer.
      Hope that helps,

  2. Tricia @ saving room for dessert says

    Chewy meat is fun! But this does sound great – and way too easy. Have I ever told you how much I appreciate you, your blog, your wonderful recipes, your sweet disposition, and your comments? You are a dear lady and I hope to meet you one day! Have a lovely Thursday.

  3. Constance Plank says

    A friend of mine sends me spices every year from New Mexico for. Dried Green Chile powder makes this stew even better- I made some last night! What I have is from Harvest Gifts- Clarabelle & Salomon-505/281-0696. I spoke to Clarabelle today, because I want to order some as Christmas Gifts for a fellow foodie friend. Clarabelle is 70, and doesn't do computers, what you do is call, ask for prices, mail her a check, and she'll ship with your card to your friend. I have absolutely NO relationship to this woman other than A) using her spices for years, and B) today's phone call. But, if you are interested in shopping small, this is where to go. And Med green chile powder was one of those life-changing discoveries for me. And if this is inappropriate, please go ahead and delete it.

  4. Anonymous says

    Here is an old trick we use for those of you who appreciate spicy foods but don't like it too spicy, Just add a teaspoonful of sugar a little at a time until you get it to the spiciness desired. The sugar will only diminish the heat of the chile but NOT interfere with the flavor of the dish itself. This can be done to any dishes containing chile to cut back on the spiciness. Enjoy.!!