I grew up eating green chile stew. When I lived in Georgia, this soup was always a quick trip home…in a bowl. It has knocked back many colds and kept me warm and cozy on cold winter nights. There are many variations on the recipe, because it is a local “comfort food.” The version below is my favorite, because it is my mom’s recipe. I hope you enjoy it.

Green Chile Stew Ingredients | Servings 4 – 6

  • 1 pound of pork or beef, cubed
  • 1 Tablespoon of olive oil (or some version of cooking oil)
  • 1 large onion, minced
  • 2 cloves garlic, finely minced
  • 2 Tablespoons of beef bouillon
  • 4-5 medium potatoes, diced
  • 1 cup dry pinto beans, soak in water for an hour beforehand
  • 1 can diced tomatoes or approximately 2 cups of fresh tomatoes, blanch and dice fresh tomatoes
  • 2 Tablespoons basil
  • 1/2 teaspoon cumin
  • 1 teaspoon cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 14.5 ounce can of beef broth
  • Green chile, chopped
    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.
  • Add water to desired 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 water will evaporate while the soup cooks.
Green Chile Stew
Warming up from the inside out.


STEP 1 – Brown the stew meat and saute the onions in the olive oil prior to 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 preference in terms of consistency.

STEP 2 – Add everything other than the potatoes. Cover the soup, cooking on low to medium for about an hour.

STEP 3 – When the meat and onions are thoroughly cooked, add the potatoes and continue to simmer on low heat until they are tender.

The soup can be served immediately; however, the flavors are enhanced if you allow it to sit overnight. Please leave your recipe modifications, or any questions that you may have, in the comments.

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  1. Thank you For this recipe. It sounds yummy. I love all your recipes. Do you have a cookbook of these recipes for sale?

  2. 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

  3. 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?

  4. 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?

  5. 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.

  6. 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)

  7. 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.

  8. 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.

  9. 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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