Earlier I posted my Easy Green Chile Stew, a quick little stew with a few ingredients and one that can be made and ready to eat in less than an hour. Since then I’ve had several requests to post our regular Green Chile Stew, so here it is.
Compared to my other stew, this one replaces ground beef with a sirloin steak cut into bite size pieces. I know, some of you might be screaming – pork! Well, having lived in New Mexico for over 40 years and having eaten green chile stew with pork, beef, ground beef, chicken, and no meat at all, I can honestly say, that we prefer beef to pork. For any New Mexico green chile stew, the star of the show is the chile, so as long as you use New Mexico green chile, the protein is your own personal preference.
In addition to the sirloin, this New Mexico green chile stew uses potatoes and tomatoes, making a hearty and quite healthy pot of stew. Because it’s a “green chile” stew, it uses a lot of roasted, peeled and chopped green chile. It takes a little longer to make than my “easy” stew, but its flavors and richness are hard to beat, making it well worth the extra effort.
In New Mexico green chile stew is a traditional holiday dish. You can’t go to a holiday party without seeing a big pot of stew simmering on the stovetop. For Christmas eve we usually make either a pot of green chile stew or posole’ – both of which are serious comfort foods. If you need a serious warming up, this is the dish.
New Mexico Green Chile Stew Recipe
“*” See Kitchen Notes for more information or links to special ingredients.
- 1 1/2 Tbsp. coriander seeds toasted and ground
- 1 Tbsp. olive oil or canola oil
- 1 1/2 pounds sirloin* trimmed with no fat
- salt and pepper
- 1 large onion chopped
- 3 large garlic cloves minced
- 3 cups crushed tomatoes*
- 6 cups chicken stock
- 1 tsp. oregano
- 1 pound potatoes cut into ½” cubes
- 3 cups roasted, peeled, chopped New Mexico mild to medium green chile*
- Salt to taste
- Flour tortillas as a side
- * See Kitchen Notes
- To toast the coriander, heat a heavy skillet on the stovetop. Add the coriander seeds, shaking the skillet often until the seeds become aromatic and lightly brown. Transfer to a mortar and pestle and grind. Set aside.
- Heat the oil in a large Dutch oven medium high heat. Lightly salt and pepper both sides of the sirloin. Add to the Dutch oven and sear on both sides. Transfer to plate.
- Reduce the heat to medium. Add the onion and garlic. Saute’ for about 2 minutes.
- Add the tomatoes, ground coriander, oregano, stock, potatoes and green chile.
- Cut the meat into bite size cubes and transfer back into the pot along with any juices that have accumulated on the plate.
- Bring to a boil and reduce to a simmer. Simmer for 45 minutes or until the potatoes are tender.
Taste and add salt if needed. (If you use canned tomatoes, you’ll probably do not need to add salt.)
- Serve with warm flour tortillas.
Cook time – As with any soup or stew, the flavor of the stew improves overnight or even after a few hours. Bobby usually makes this in the afternoon, then lets it come to room temperature. When he reheats it for supper the flavors of the ingredients have melded yielding a rich tasting stew.
The meat – Many green chile stews call for pork, but once we tried it with beef, we were hooked. I save the pork for posole’. If you don’t eat beef, you can easily substitute pork, chicken, or turkey. If you don’t eat meat, then you can make the vegetarian version described below.
Green chile – This is a New Mexico chile stew; therefore, the best chile is New Mexico green chile or similar varieties. Chile is rated mild, medium or hot. The amount of chile you use depends on the heat of the chile and how hot you want it. We usually use a combination of mild to medium heat level (1 cup mild + 2 cups medium). So be sure to taste a few of your chiles before adding to the stew.
Tomatoes – If you don’t have crushed tomatoes, use diced tomatoes or a combination of crushed and diced. We usually use canned tomatoes, but frozen or fresh work fine. No need to drain.
Vegetarian version – Because the primary flavor of this stew comes from the chile, it’s very easy to substitute the meat and chicken stock with vegetarian alternatives. For the protein element, pinto beans work best and the liquid can be either vegetable broth or water.
Toppings – Toppings such as cheese, sour cream, or chopped onion can be used if you choose. Sometimes we add a little cheese, but it really doesn’t need it. A warm flour tortilla as a side is perfect.
This recipe was slightly adapted from Matt Nichol’s Green Chile Stew recipe that was published in the Albuquerque Journal in 2002 (I think that was the year).
For a crockpot version of a Green Chile Stew with Pork, check out this recipe.
Calming the burn – Most of the time the chile is so hot that my mouth is on fire after eating a bowl and I need sometimes to kill the burn. I have found two things that work great: milk, and honey, but not together. My favorite it to drizzle a little honey on a piece of tortilla. It kills the heat and gives me that bite of sweetness that I love at the end of a meal. You could also spread real butter on a flour tortilla. That helps as well.
Enjoy!
Another delicious stew that’s perfect for cold winter days: If you aren’t familiar with posole’, also spelled pozole’, then you need to check out my New Mexico Pork and Green Chile Posole’ and Vianney’s Pozole’ Rojo over at Sweet Life. Posole’ is a New Mexican stew traditionally made with pork, hominy and chile, but there are many variations that are just good. Here are some other posole’ recipes:
Chorizo, Mushroom and Posole’ Soup
Posole’ with Italian Sausage and Kale
New Mexico green chile Suppliers
Recipes with New Mexico green chile
Recipes with New Mexico red chile
This New Mexico Green Chile Stew was featured in an article in The Huffington Post, February 4, 2013 and again on September 25, 2013.
Wonderful.
I used pork stew meat, Mexican Oregano, and fire roasted tomatoes. This recipe was so easy and the flavour was delicious. Thank you.
Arik, I’m thrilled that you enjoyed the recipe! Fire roasted tomatoes and Mexican oregano are always great additions. Thanks for leaving a comment. Cheers, MJ
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So good! The addition of the ground coriander made such a difference! Thanks for sharing!
Oh YAY! The coriander really makes the stew – next to the chile of course. 🙂 So glad you enjoyed it and thanks for the feedback.
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HATCH is the only way I rock. Yumm
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I just wanted to stop back by here and let you know this stew was out of this world crazy good!!!! I used boneless country style pork ribs, that I cut into bite sized pieces. Mexican oregano, and used both potatoes and carrots, one can each crushed tomatoes and fire roasted tomatoes. I was trying to recreate this stew that I can only get in Hatch season at the Blue Goose restaurant here near Dallas. It did not taste the same, but both hubby and I thought it was better!!! I topped it off with a little cilantro. I think the toasting of the coriander seeds, the flavor they developed, is what made this recipe work so good together with the wonderful flavors that developed. Yummy!! 5 stars*.
Thank you so much Jolene!!! We are SO GLAD that you enjoyed the recipe and I love the enhancements you made. You know…I totally agree that it’s the toasting of the coriander seeds that really takes this stew to another level. Thanks for stopping by and leaving such a wonderful comment! I will make sure to share this with Bobby who is the stew maker. 🙂
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Hi MJ,
I was wondering if this recipe could be used to cook Green chile stew in the crockpot. What do you think?
Absolutely! I would still sear the sirloin first, then cut it up. After that, just put it all in a crockpot and enjoy! I have no idea how long to slow cook because I don’t have a crockpot, but I’m sure you could make a good educated guess. Hope you enjoy it! Please let me know how it turns out and thanks for the question!
I will let you know! I plan on making the vegetarian version with the veggie crumbles. Also, do you think sweet potatoes would work here and still keep the authentic New Mexican taste?
Sweet potatoes would definitely work, but would change the taste a bit because of the sweetness of sweet potatoes. Just be sure put enough green chile in it and it will most certainly taste like New Mexico. 🙂
I wanted to let you know that your recipe was awesome. We ended up using sweet potatoes, and it was delightful. I think my boyfriend, who us a Texan through and through, was able to relate to the green chile obsession after this recipe. I appreciate you sharing your recipe and advice!
Dora, thanks so much for letting me know the results! So glad it worked. Now you have me wanting to try it with sweet potatoes. 🙂 Glad you turned that Texas boy on to green chile. I married a Texas boy years ago, but after almost 40 years in NM he no longer claims Texas. Now we’re both New Mexican through and through. Chile is in our blood. 🙂
Of course; its a stew. Just like a soup. Actually it’ll be better after cooking it in a slow cooker for several hours.
Thanks Becca! Since I don’t have a slow cooker, I usually cook it the day before and let it sit overnight. Like any soup/stew, it’s always better the second day.
I have always made mine with beef, Posole also. I just add carrots to mine. I love to see traditional New Mexican recipes that stick to traditional ingredients!!! I’m sorry, but this New Mexican eats pinto beans with chile, not black beans. Lol
Thanks Ardis! No apology necessary on the pinto beans. I love pinto beans with red or green chile, but as you’ve noticed, I’m a black bean fan as well. Have you tried the bolita beans from northern New Mexico? another favorite!
I’m making this tomorrow for some family and I know it’ll be great. I haven’t made green chile stew for some years now but I have some Hatch chiles in my freezer begging to get used! I’m wondering why you use chicken stock instead of beef, since there’s beef in the stew. I’ll follow your recipe using the chicken but just wondering. Thanks for a great, reliable site!
Elizabeth, so glad to hear that you’ll be making this tomorrow! Yes, you most certainly can use beef stock. I usually have a freezer full of chicken stock, but I’ve also made it with turkey stock. It’s all good! Hope your family enjoys it and thanks for commenting!
Hello MJ! Hope you and Bob are loving the cooler weather! the light is so beautiful in NM in the fall! Do you happen to know a recipe for cooking chicos and pinto beans? Just wondering. Love, Mary
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MJ, saw this recipe featured on Huffpost Taste following the article, “25 Food Things Only A New Mexican Would Understand.” It was one of the 17 recipes listed by them under Green Chile Recipes! How exciting for you,and what a a great choice on their part! I’m so happy for you, because your recipes are some of my personal favorites. Congratulations!!!!
Jodee, that was so nice of your to drop by and leave such a sweet comment! I didn’t know about the article until you left the comment, so thanks! How exciting! Thanks so much Darlin!
Hello MJ! I was recently in New Mexico and bought almost a pound of freshly roasted Hatch Chilies. I live in Canada and was able to keep them refridgerated for most of the week on our return drive home, however, we did have 2 nights with no fridge in our hotel rooms. The chilies were kept in a cooler bag with frozen, then near frozen bottles of water…but by the time we came home there were just cool. It has been 1.5 weeks since I bought them. I was planning on making your stew this evening, but am worried my chilies may not be safe. i have been reading that they should be frozen right away or used within a week to ensure botulism does not develop. In your opinion, should I use them? Would boiling them in a pressure cooker eradicate any bacteria? Thank you! So hoping I can use this recipe with my chilies!!!
Donna, THanks for contacting me! I’ll send you a direct email. Cheers, MJ
Oh hell yes; use them. Never had a problem with them being out on the counter for a day. You’ll be boiling them and that should take care of anything.
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This stew looks delicious! So glad I dropped by and found this recipe with the fall days coming soon! Can’t wait to try this recipe!
Jodee, thanks for dropping by! This is a wonderful fall and winter dish! Hope you get a chance to try it.
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Love this recipe! We are featuring it this week on Wonderful Food Wednesday. I hope you’ll come by and link up some other fantastic recipes.
Kerrie
http://www.familyfoodandtravel.com
Sounds delicious.
Love the light in your first photo.
LL
That looks delicious! Love the combination of flavors, and interesting choice with the sirloin, I would never have thought to use it in this way, but I bet it’s tasty!
This is perfect for these chilly days that we’ve been having. I love the chunks of steak that is in this stew and all the veggies. You must be pretty spoiled with Bobby with this soup, hmmm? 🙂
Thank you for this green chile stew recipe! My wife and I love green chiles (especially Hatch green chiles) and can’ t wait to make this! Happy New Year! Allen.
Hatch is the only way to go. DELICIOUS.
Oh super hearty and delicious looking. It’s 11 degrees here with the windchill and I’d love a bowl right now!
Oh yes! I do remember your other recipe with the video! With the sirloin, potato, and tomato in the stew, I already love this flavor. But I had no choice but adapting to less spicy…but other than that, I love stews and soups and New Mexico style sounds so good!
That looks great! However, for extra flavor and warmth, I always add a little powdered green chile from Hatch, New Mexico to my green chile stew. To get the authentic stuff I order securely online from the Chimayo Chile Brothers in Santa Fe, New Mexico.
Thanks David! I’ve added Chimayo Chile Brothers as a source! I have never used green chile powder before, red chie yes, but not green chile. I guess it’s because I have such a great source to the chopped chiles. I must try it some time. Thanks for the comment!
Oh boy – I can easily see this vegan-ized with pinto beans – Yum, Yum 🙂
Coriander is the most frequently used spice in Indian cooking, and it enhances the flavors like no other. Love the combo of coriander and oregano and green chili. Looks delicious!!!
Thanks Minnie! I love coriander too and use it in a lot of southwestern dishes.
Delicious article, MJ. What a great way to stay warm during these cold winter months! Green chile stew is a traditional Santa Fe dish and it’s interesting to see how everyone make their own because no two recipes are the same. Needless to say, we will definitely be trying yours!
Thanks SF! I know what you mean – every green chile stew I eat is different. I have two recipes myself and I thoroughly enjoy them both. I hope you get to try this one. Thanks for stopping by to say hello!
Very homey Peach Lady. It’s cold here and everywhere I look is snow. This could warm me up from the inside. Thank you for posting it I feel warmer just looking at the photos.
Thanks Zsuzsa! I bet all of that snow is gorgeous! Stay warm!
This looks amazing! I love stews too, so I have to give this a try. Truly a comfort food!
I love stews, but I never tried a green chile one… time to try? 😉
Hugs
This is such a hearty and comforting chili! I also love how colors are combined in this one!
I think I’ll save this one for a day that’s not quite as hot as today or tomorrow. 🙂 It looks wonderful.
This looks wonderful. Perfect for a cold rainy night.
I am in Chicago for work, and it is chilly! I need a big pot of this lovely stew tonight, it looks fantastic! Oh I love pozole’, I tried it in Tucson:-) Gorgeous, Hugs, Terra
Thanks Terra! If this cold spell does go away, I’ll be making a pot of posole’ soon! Haven’t had any this year, so I’m starting to miss it.
MJ…..what a great version of chili/stew! I love that you added chunks of sirloin and potatoes! I cannot think of anything more comforting on a cold blustery day! And as always….I am such a huge fan of your amazing and beautiful photography! : )
And as always – thanks you for the nice comments Anne! We love the chunky style stew as well.
Yes, stew time! Bobby’s green chili stew looks perfect for winter days, especially in the Land of 10,000 Lakes. I love toasting coriander seeds and the smell of it. Absolutely a great recipe!
Such a flavorful stew, love the addition of coriander seeds in it, Great photos as always……
Hi MJ!
No I don’t know what posole is, need to check that now.
What are those New Mexico Chilles like? Spicy hot or rather mellow. Any idea what I could use as substitute. The recipe really sounds nice warming and I especially like the addition of spices here. thank you for sharing!
Thank you Helene! NM green chiles can range from mellow to really, really hot! When you buy you sometimes get the choice of mild, medium or hot. I get medium but that doesn’t guarantee they’re not hot. 🙂 I’m not familiar with the types of chiles in your part of the world, but you need to find a meaty chile that can stand up to being roasted over a grill. Do you have anything like that?
Your green chili stew sounds great! I recently made red pozole with pork…now I’ll be looking for hatch chiles.
Ooh it looks delicious!Healthy,hearty and wholesome!Perfect for these cold winters :)I have to start trying out your New Mexico dishes soon!They sound so so good 🙂
My taste buds are jumping with joy just reading this recipe. Mmmmm, nothing beats the flavors of the SW.
Thanks Dee! I agree – I love the flavors of the SW!
Mj, that just looks and sounds delicious. It’s snowing over here and that i just what we need. I am not an expert on chiles but there is quite a lot of Mediterranean chillies available here that could probably used for this recipe. Definitely a must make soon dish.
Love the use of sirloin chunks instead of ground beef, MJ. The additional texture is always welcome. We’re in the middle of a cold snap, the coldest of the season thus far. I bet some of this chili stew would make a perfect meal right now.
Thanks John! Yep – we’re having a cold snap as well and this stew have been perfect to help warm us up. Stay warm my friend!
This looks like the perfect thing to warm up to on a winters day. Sounds Wonderful MJ.
How perfect for January–a hearty, spicy stew! I’m going to have to try the vegetarian version. 🙂
Hatch chilies are one of my fave things about New Mexico. Well, that and the gorgeous blue of the sky there. Only wish I could find those chilies here.
Thanks Carolyn! Yep – chile and blue skies – the greatest things about NM! This year, because of the severe drought, we have been having day after day of blue skies, almost to the point of being boring. 🙂
Looks good! One to try, I reckon. I’m intrigued to see coriander instead of cumin as the spice. Do you usually use coriander seeds then for your chillis?
Thanks Lins! Actually I use both cumin and coriander in my dishes, but this particular dish is great with just A LOT of coriander. I actually have a cumin-coriander spice mix that I make and keep in the spice drawer. Have a great week!
I see that we all need warming dishes at this time of the year! Stews (whatever their origins) are such a perfect, hearty and often healthy solution. Your stew sounds of course very exotic to me and I must seriously start looking for green chile here (maybe at least canned?). I love your appetising, perfect photos!
Thanks Sissi! Yes, the do can NM green chile. I don’t think it’s as good, but if that’s all you can find, then go far it! Any meaty, spicy chile should work with this. Have a great week!
My husband would really like this, he loves green chilies and has been asking me to make a pot of pintos and chilies. This sounds heartier and more complex in flavor, so I think a better way to go for him to get his chile fix. 🙂
Thanks Judy! My easy green chile stew uses pinto and chile, but you’re right – this is heartier and can really warm you us in this cold weather we’re having. Hope he gets his chile fix! 🙂
I need this! It’s cold and snowy over here…this would be a perfect lunch.
cut sirloin steaks gives you a little more something to chew at, making the dish more tasty!
I love this version better, its chunky!
I would also go for beef rather than pork, MJ as always your recipes are so very inspiring…perfect to get over the winter blues..
Thanks Nisa! You’re right – food like this does help you get over the winter blues! Have a great week!
Mary Jane, your stew, even if Bob made it looks yummy. The East Texas version uses pork roast. Just the thing for cold days.
Thanks Vance! Yes, it is Yummy! We use to make it with pork, but like it better with beef. Of course the chile makes it! 🙂
Oh yum! I can imagine how the green chiles add a nice smokiness to this chili. Looks fantastic MJ! Thanks for sharing. Happy Belated New Year.
Thanks Yudith! Happy New Year to you as well!
Looks like a terrific stew! I love New Mexico green chilies (and of course the red ones, too). Interesting to use beef in this – sounds good. And thanks for the list of chile resources! I know and use the Chile Shop, but the others are new to me. Thanks.
Thanks John! Hey – do you remember SuAnne? She was a guest post this past fall and had the cucumber salad with smoked salmon? Well she IS Ms. Chile Shop! She and her husband were the original creators/owners and then sold it a few years ago. Glad to hear that you have used it!!!
Looks delicious! Perfect for a cold winter day!
Funny enough, I just recently discovered pozole and posted a pozole chili to my FB page yesterday! (talk about blogopathy ;-)).
I love your New Mexican influenced stews MJ – and this one with its plentiful green chile and cubed sirloin sounds especially delicious. I often asked when dining at Mexican restaurants whether they used sliced or ground meat – I’m not sure why exactly but I prefer the chunkier, whole pieces. This looks really wonderful – hearty, warming and perfect, I dare say, for football (or hockey) ;-).
Thanks Kelly! I’m with you – I prefer the bite of meat rather than the ground meat. Hockey? What’s that? (Just Kidding – LOL)
Heehee, that’s my reaction to football too! ;-).
Now this is what I’m talkin’ about.
I’m due for a visit home. Think I could swing by? 😉
Come on by!!!!!
A wonderful hearty chili for a winter day! Especially a winter day filled with football in our house! I would love to have this cooking on my stove right now. I love all the coriander in it 🙂
Thanks Susan! The toasted coriander is a must in this chile! It adds such a richness. Hope you had a great day of football!
This looks perfectly warm and delicious 😀
Cheers
Choc Chip Uru
It’s a dreary rainy day…. this stew would warm my belly perfectly. 🙂
Looks and sounds wonderful, MJ!!