Green Chile Stew Season Has Just Begun!

Green Chile StewLast night the temperature dropped down to 33 degrees here in the South Valley of Albuquerque, so that tells me that green chile stew season has started.  This is the beef stew or macaroni and cheese of New Mexico–a basic dish with as many variations as there are cooks, and I love it.  Add a warmed flour tortilla and you have a complete meal.

Green Chile Stew

2 tablespoons vegetable oil
2 pounds lean pork, cubed
1 large onion, chopped
2 cloves garlic, minced
6 to 8 green New Mexican chiles, roasted, peeled, seeds and stems removed, chopped (if using canned, be sure to add some serrano chiles to spice it up)
1 large potato, peeled and diced (optional)
2 tomatoes, peeled and chopped
3 cups water
Sliced tomatoes for garnish

Heat the oil in a pot and brown the pork. Add the onion and garlic, and saute for a couple of minutes.
Combine all the ingredients in a kettle or crockpot (slow cooker)and simmer for 1 1/2 to 2 hours or until the meat is very tender.

Yield: 6 servings
Heat Scale: Medium


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AboutDave Dewitt

Dave is known in the media as "The Pope of Peppers" because of the 36 books he's written on chile peppers and spicy food around the world. He's also co-producer of the National Fiery Foods & Barbecue Show and editor and publisher of the Fiery Foods & Barbecue SuperSite at His latest book, with chile breeder Dr. Paul Bosland, is The Complete Chile Pepper Book.

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