New Mexico Green Chili Stew

New Mexico Green Chili Stew is a delightful and spicy stew that will warm your soul any night you crave a bit of heat. This recipe originates from New Mexico, the chili pepper capital of the world, and it is a staple dish in the region.
I came across this recipe while researching various stews across America and was immediately drawn to the unique combination of classic pot roast ingredients and green chilis. These peppers are bursting with flavor and add a distinctive taste to the stew that will leave you wanting more.

Welcome O!’Chefs, to where the recipes are hot and the tips are fresh! Today, we bring you a recipe that will transport you straight to the heart of New Mexico: Green Chili Stew. This recipe is a staple in the region, and we’re excited to share it with you!

New Mexico is known as the chili pepper capital of the world, and this recipe is a testament to their love for this spicy ingredient. The star of this stew is the green chili pepper, which adds a depth of flavor and heat that will leave you craving more. If you’ve never tried a stew with green chilis before, get ready to have your taste buds blown away.

This stew takes all the classic elements of pot roast and elevates them with the addition of green chilis. Whether you have the time to roast and peel fresh peppers or opt for jarred ones, this recipe is sure to become a new favorite.

Servings: 6

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:

Ingredients:

• 2 lbs. beef chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 onions, diced
• 5 garlic cloves, minced
• 4 hatch green chilis
• 2 poblano chilis
• 2 jalapenos
• 1/2 lb. tomatillos, husked removed and halved

• 1 lb. russet potato, peeled and diced
• 1 quart chicken broth
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 bay leaf
• 1/4 cup fresh cilantro, chopped
• Kosher salt and freshly cracked black pepper, to taste

Time to get cooking! Follow these simple steps!

How to Make New Mexico Green Chili Stew:

1. Begin by roasting the fresh chilis over an open fire until the outside of each chili is blackened. If you do not have access to an open flame, you can broil them in the oven until they are charred. Once the chilis are fully charred, place them in a Ziploc bag and let them steam in the closed bag for 10 minutes.
2. Cut the beef chuck roast into 1-inch cubes and season with salt and pepper. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat.
3. Add the beef to the pot and sear until browned on all sides. Once the beef is fully seared, remove it from the pot and set it aside in a separate bowl.
4. Remove the charred skin from each pepper, discard any unwanted seeds and stems, then chop all the peppers into a small dice. Add the garlic, onions, and peppers to the pot and cook for 5-6 minutes, stirring occasionally.
5. Once the onions are translucent, add the seared beef, halved tomatillos, diced potatoes, chicken broth, ground cumin, dried oregano, and bay leaf to the pot.
6. Bring the mixture to a boil, then reduce the heat to a simmer and cook, covered, for 45 minutes to 1 hour. The beef should be very tender.
7. Remove the bay leaf and discard it. Serve the stew in bowls and garnish with lime wedges and chopped cilantro.

Want to make this recipe even better? Check out these Tips:

O! Tips:

This stew is perfect for those chilly nights or when you’re in the mood for something spicy and flavorful. The combination of the roasted green chilis, tender beef, and potatoes make it a hearty and satisfying meal. Don’t forget to serve it with some warm flour tortillas, lime wedges, and sour cream to add some extra flavor. Give it a try and let us know what you think!

A member Try !

Nutrition Information:

Calories: 464kcal | Carbohydrates: 30g | Protein: 39g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 1204mg | Potassium: 1484mg | Fiber: 5g

it is also an excellent source of vitamin C, vitamin A, iron, and potassium.

Thank you for trying out this delicious New Mexico Green Chili Stew recipe! We hope that you enjoyed cooking it as much as we did.

Still have some questions? Here are the most frequently asked questions about this recipe:

FAQs:

Q: Can I use a different type of meat for this stew?
A: Yes, you can use any type of meat that you prefer. However, we recommend using a tougher cut of meat that will become tender after simmering for a long time.

Q: Can I use canned green chilis instead of fresh ones?
A: Yes, you can use canned green chilis if you don’t have access to fresh ones. However, the flavor won’t be as intense as using fresh roasted chilis.

Q: How do I roast the peppers if I don’t have a gas stove?
A: You can also roast the peppers in the oven under the broiler setting or on a grill.

Q: Is this stew spicy?
A: Yes, this stew is mildly spicy because of the green chilis. You can adjust the level of heat by adding more or less jalapenos or by using a milder variety of chili peppers.

Q: How long can I store the leftover stew?
A: You can store the leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.