After posting a couple of soup recipes over the last several months, I received numerous requests for a good green chile stew recipe. There are probably 100s of variations, because it is another form of regional ‘comfort food.’ The version below is one of my favorites, because it is my mom’s version. I grew up eating green chile stew. It has knocked back many colds and kept me warm and cozy on cold winter nights. When I lived in Georgia, this soup was always a quick trip home…in a bowl. I hope you enjoy it.

Servings: 4-6

Ingredients

  • 1 pound of pork or beef, cubed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 Tablespoons of beef bouillon
  • 4-5 medium potatoes, diced
  • 1 cup dry pinto beans
  • 1 can diced tomatoes or approximately 2 cups of fresh tomatoes, blanched and diced
  • 2 Tablespoon basil
  • 1/2 teaspoon cumin
  • 1 teaspoon cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can of beef broth
  • Green chile, chopped  (see below)
  • Add water to desired consistency

The amount of green chile used depends on taste and heat tolerance. I use over a cup, but that may be too hot for many people. The same is true for consistency. Some people like heartier, thicker stews and some people prefer more of a broth consistency. This recipe can be modified to accommodate either preference. Add water to achieve the consistency preferred. Some of it will evaporate while the soup cooks.

Directions

Green Chile Stew
Warming up from the inside out.

Using a little olive oil, brown the stew meat and saute the onions before adding the other ingredients. The meat does not need to be fully cooked. Sometimes I toss the meat in flour before browning to thicken the soup slightly. Again it depends on your consistency preference. Wait until the meat and beans are fully cooked before adding the potatoes.

Cover the soup, cooking on low to medium for about an hour. Add the potatoes and continue to simmer on low heat until they are tender. The soup can be served immediately, but it gets better overnight, with time for the flavors to marry.

Please leave your recipe modifications, or any questions that you may have, in the comments. Return to the Recipe Page

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Need Chile?

If you live in an area where the only green chile available is canned, you can order outstanding frozen green chile from the Hatch Chile Store. Hatch Chile Store ships frozen red and green chile nationwide year around. They have mild to hot varieties available. Each package is 1 pound, which is approximately 2 cups.

They also ship fresh chile during the harvest season (approx. July – September).

Hatch Chile Store

31 COMMENTS

  1. I totally understood the recipe. You did great by sharing. Let me clarify the bouillon base or boullion is what makes the stew with the spice you don’t t need to add is salt. Really readers. You did great with sharing your recipe. Thanks. Ann M. Corona

  2. I have several questions about this receipe.

    What size can of tomatoes? Drained or not?
    Fresh basil or dried?

    I’m still confused about the 2 T of beef bouillon. Does this mean I get a bouillon cube, add water, and then use 2 T of this? I really don’t know what beef bouillon base is. I do have some of the prepared “Better than Bouillon” base stuff. Can I use it? Do I really need 2T of bouillon base?

  3. So, the beans need to be soaked overnight for this recipe?

    I’m a little confused on what you mean by beef bouillon base. Do I make beef bouillon using the cubes and then add 2 tablespoons of the liquid?

  4. I use cubed veal, potatoes, green chile, and tomatoes in the crock pot and it is always delicious. I got my original recipe from a Sunset magazine in Ruidoso many years ago. My favorite winter comfort food.

  5. I made this in the Instant Pot over the weekend! It was a HUGE hit! I browned 2 lbs of chuck roast, set it aside. Sauteed the onions, then added garlic, green chiles and other seasonings for a minute of so. Lastly, I dumped everything else in the pot (including dry, unsoaked pinto beans). Cooked on high for 55 minutes, the beans were cooked all the way through, potatoes were fork tender, and the beef just melts in your mouth!
    The only things I did differently were:
    2lbs chuck roast (instead of 1)
    4 large potatoes (instead of 4-5 medium)
    1 1/2 Cups of water (instead of water to desired consistency)

  6. I have a one-pot similar recipe that is very easy: I prefer ground beef, but any meat can be used…
    brown hamburger in skillet and drain.
    return to skillet and add chopped tomatos (preferrably fresh)
    add diced onion and diced potatos
    season with salt, pepper, 2 tblsp flour, tblsp beef boullion (or chicken boullion if using shredded chicken)
    1 cup water
    add chopped green chile (preferably Hatch or similar chile)
    simmer until vegetable are soft

    All amounts are flexible, as is heat level
    Can be served over rice, pasta, add beans…very flexible and the chile is not covered by other seasonings. Easy clean up too.

  7. Love the recipe. Made it yesterday except I used chicken instead of beef. I cooked chicken in a crock pot till it was falling apart with a fork. I washed and put potatoes (half dollar size) and put in crock pot with garlic, pepper, and salt and let it all cook together with the chicken. I don’t like to use bouillon cubes and use extra potatoes so it will thicken the broth
    Can of diced tomatoes can also be used if chili is too hot and it mellows it out.

    Red chili will work as well as green chili with this recipe. Enjoy.

  8. This sounds awesome but the only thing I know about green Chili’s is the ones that come in a can. Can those be used? So is it just called a green chili? I don’t think I have seen those where I live. I do use a lot of fresh jalapenos and aniheimm peppers. If I can’t find green Chili’s is there an alternative?

    • You can use other chiles or canned chile. The former isn’t usually as spicy and the latter doesn’t have as good a flavor, but they certainly work for substitutions. Hatch Chile Store ships frozen red or green chile.

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