green chili stew

I cobbled together elements from three green chili stew recipes to form a super recipe.  I put together an ingredient list and directions for my version at the bottom.

The short advice is I used neither cumin nor tomatoes though I did use a couple pounds of frozen (bought on-line) hot green chilies.  I also used some leftover elk steak as part of the meat (in lieu of adding beef or more pork) next to a pound of pork butt, and I added both ground flax seed and oat bran (both as thickeners and for a fiber and micro nutrient boost).


authentic New Mexico green chili stew


  • 12-15 Hatch green chilies
    • (if not available substitute Anaheim and add 1 or 2 jalapenos)
    • [You can find green chilies on-line.]
  • 2 lbs pork shoulder
  • 2 t vegetable oil
  • 12 C onion finely chopped
  • 2 garlic cloves minced
  • 6 C chicken broth
  • 6 oz beer (optional)
    • [The right beer can give a good citrus flavor.]
  • 12 t oregano
    • [Skip.  Let the chili shine.  ]
  • 1 t salt
  • 1 t pepper
  • 3 bay leaves
  • 12 t cumin
    • [Skip.  Let the chili shine.  ]
  • 10 oz can diced tomatoes
    • [Skip.  Let the chili shine.  ]
  • 3 large potatoes 12 inch diced
  • 2 T butter + 2 T flour [This is a roux meant for thickening.  I used flax and bran instead.]


  • Broil green chilies in the oven turning often to evenly darken skin making sure they don’t burn.
  • Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
  • While the chilies are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
  • add jalapeno, broth, half a can of beer, spices.bring to a simmer.
  • let simmer for 1 hour.
  • Peel skin from chilies, chop and add to the pot (including the seeds).
  • Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
  • Simmer until potatoes are done.
  • melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly — add to the pot.

The Best Green Chile Stew


  • 1-2 lbs pork stew meat or pork shoulder chopped into ½ inch pieces
  • ¼ C all-purpose flour or cornstarch
    • [This is meant for thickening.  I used flax and bran instead]
  • ½ t kosher salt
  • ½ t freshly ground black pepper
  • ½ t garlic powder
    • [I use fresh but either should suffice.  Not required to use both but can do.]
  • 1 T olive oil
  • ½ yellow onion chopped into ½ inch pieces
  • 3 large cloves garlic minced
  • 7 oz chopped green chili (about ¾ cup worth, frozen works fine)
    • [More will be required.  Find frozen hot on-line.]
  • 28 oz green chili enchilada sauce (about 3½ C)
    • [Just no.  Get good green chilies and let them shine.]
  • 3 C chicken stock or water, plus 1 tablespoon chicken base
    • [Not “or water”.  Get or make stock.  Low or no sodium is fine.  Only use the base if you are making a poor-man’s stock, and then prefer Better than Bouillon.]
  • ½ t kosher salt (adjust to taste)
  • 4 C diced potatoes (about 2 large potatoes)


  • Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.
  • In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and saut until translucent, approximately 2-3 minutes.
  • Add the dusted pork and cook until browned, approximately 5 minutes. Add the chilies, enchilada sauce, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
  • Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes.
  • Enjoy!
  • Or in a slow cooker:
    • Combine all ingredients in the slow cooker pot and cover.
    • Cook on high for 6 hours or until potatoes and pork are tender.

This recipe doubles beautifully!

New Mexico Green Chile Stew


  • 1 lb beef tenderloin, cubed
    • [Filet mignon in stew?  Or just save your money and get rump or something cheap.]
  • 1 lb boneless pork loin, cubed
  • ¼ C masa harina
    • [Again, thickener.  Could be used in conjunction with the flax and bran if you want that flavor included.]
  • 1 T olive oil
  • 1 red onion, chopped
    • [I used yellow.  Red will give a stronger onion flavor.]
  • 3 C chopped fresh tomatoes
  • 2 C diced green chili peppers
    • [Probably more.]
  • 2 C low-sodium beef broth
    • [I think I would stick to chicken.]
  • 1 T ground cumin
    • [Skip.  Let the chili shine.  ]
  • 1 large potato, cubed
  • 3 cloves garlic, minced
  • 2 t chopped fresh oregano
    • [Skip.  Let the chili shine.  ]
  • 2 t chopped fresh cilantro
    • [Skip.  Let the chili shine.  ]
  • dash cayenne pepper (optional)
    • [Definitely use.  ]
  • salt and white pepper to taste


  • Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat and cook and stir the meat cubes until evenly browned (about 10 minutes).
  • Place the meat, red onion, tomatoes, green chili peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt, and white pepper in a slow cooker. Cook on low until the meat is tender, about 8 hours.

My version…


  • olive oil
  • 1 ½ lbs pork butt (small cubes)
  • 1 ½ lbs elk steaks (leftover, small cubes)
  • 2 onions yellow diced
  • 3 C potatoes diced
  • 3-6 T each ground flax seed + oat bran
  • 4-6 garlic cloves
  • 32 oz IPA
  • 8 C chicken stock (homemade)
  • 2 lb green chili hot (from frozen)
  • 3-4 bay leaves
  • salt, pepper (black and white), cayenne (not optional, duh)


  • Quickly brown pork cubes in olive oil (in batches if required) and remove to bowl with a slotted spoon.
  • Gently fry onion in remaining oil and pork renderings.
  • Before they brown add the potatoes.
  • Add the flax and bran and garlic.
  • Add the beer, stock, green chili, and bay leaves.
  • The salt can be added all at the end but I tend to add some to the friend onions and then adjust to taste once all the liquid has been added.
  • Simmer for as long as you can stand (you want the meat to be fall-apart tender).  I would guess at least one hour.  I simmered my first batch for maybe four or five.
  • Serve with crusty bread, especially a baguette.



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