Ingredients for Authentic New Mexico Green Chile Stew
- Green Chiles
- Pork Shoulder (not used in provided instructions; 'beef chuck' is mentioned)
- Vegetable Oil (not used in provided instructions; 'olive oil' is mentioned)
- Onions
- Garlic
- Jalapeno (not mentioned in provided instructions)
- Chicken Broth (not used in provided instructions; 'beef broth' is mentioned)
- Beer (not mentioned in provided instructions)
- Oregano
- Salt (to taste)
- Pepper (not mentioned in provided instructions)
- Bay Leaves
- Cumin (to taste)
- Diced Tomatoes
- Potatoes
- Butter (not mentioned in provided instructions)
- Flour (not mentioned in provided instructions)
- Olive oil
- Chili powder (to taste)
- Beef broth
- Carrots
- Beef chuck
- Corn
- Fresh cilantro
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How to Make Authentic New Mexico Green Chile Stew
- Heat olive oil in a large Dutch oven or pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more, until fragrant.
- Stir in the green chiles, cumin, oregano, and chili powder. Cook for 2 minutes, stirring constantly, until fragrant.
- Add the beef broth, diced tomatoes, potatoes, and carrots. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add the beef chuck, bay leaves, and salt. Continue to simmer for at least 1 hour, or until the beef is very tender. Skimming off any excess fat as needed.
- Stir in the corn and simmer for an additional 15 minutes. Taste and adjust seasoning as needed, adding more salt, chili powder, or cumin to taste.
- Remove bay leaves before serving. Garnish with fresh cilantro and serve hot with your favorite sides, such as cornbread or rice.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
26g
Fat
48g
Carbs
11g