I discovered this New Mexican staple researching different stews across America and found out that New Mexico is the chili pepper capital of the world. This recipe is their hometown pride and I’m happy to contribute to the legacy of green chili stew.

Now I know we’ve all grown up with beef stew or pot roast, but this stew takes things to a whole new level. All the classic elements of pot roast, but with one not-so-secret ingredient… Green chilis! This variety of pepper has so much flavor packed in them. If you have the time to roast peppers and peel them, you will end up with the best possible stew you can imagine. You can also buy jarred green chilis if you’re running short on time. This stew will change your mind about boring stews and even have you throwing green chilis in your next pot roast.

This stew is all about the peppers. If you’ve never roasted a pepper before, it’s fun and smells like a bonfire. Roasting peppers directly in the fire on the stovetop is my way, but you can also broil these in the oven. Our goal is to char the outer layer of skin and help the pepper steam, so the skin peels off easily and cooks the peppers. Don’t worry about removing all skin because the peppers will cook as the stew cooks.

Be sure to serve this up with some warm flour tortillas, lots of lime wedges, and maybe even a dollop of sour cream. The roasted green chilis add such a depth of heat to the stew that makes it so addicting. A perfect soup to clear those sinuses right up!