Green Chile Stew

This recipe is from the Santa Fe School of Cooking Cookbook by Susan Curtis. It is similar to some green chile stew I ate in a Los Alamos diner a few years ago.

There are so many recipes and adaptations for green chile stew that it is impossible to list them all, and local cooks usually add what they have on hand. The following recipe consistently produces a rich, hearty stew. The piquancy of the stew depends upon the heat level of the chiles used, so choose the chiles that suit your taste. (They recommend roasted green chiles, a mix of hot and mild for a balanced flavor.) We use a tender cut of meat in classes due to the limited time frame. However, simmering a less-tender cut of meat prior to adding the vegetables will work perfectly well. This recipe is actually better when made a day ahead. Serves 8.

Green Chile Stew

3 tbsp vegetable oil
1-1/2 pounds beef sirloin or pork butt, cut in 1" cubes
1-1/2 cups diced onion
1 tbsp minced garlic
6 cups chicken or beef broth
1 pound red or white potatoes, cut in 1" cubes
2-3 tsp salt, to taste
3 cups roasted, peeled, chopped green chilies
3 tbsp diced red bell pepper
2 tbsp chopped cilantro, or to taste

Heat the oil in a 6-quart pot over high heat and brown the meat in batches. Set aside. In the same oil, saute the onions until golden. Add the garlic and saute 1 minute. Return the meat to the pan along with any juices that have accumulated. Add the broth, potatoes, and salt and bring to a boil. Reduce the heat and simmer for 1 hour, until the potatoes are tender. Add the green chiles and the red bell pepper, and cook 15 to 20 minutes more. Add the cilantro, stir, and serve.


Here are a couple of websites that have recipes for green chile stew. Most share the New Mexico sensibilities.

You can see a lot of the variations that creep in, depending on the cook and the local style. I'm looking forward to seeing Jen's version of this dish.



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