This stew has a delicious spicy broth that will feed your soul any night you got green chilis.
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!
New Mexico Green Chili Stew
15m prep time
45m cook time
- 2 lbs. beef chuck roast, cut into 1’ cubes
- 2 tablespoon 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
- Char all fresh chilis over an open fire to blacken the outside of each one. Place in a Ziploc bag when pepper’s are fully charred and let steam in the closed bag for 10 minutes.
- Sear chuck roast pieces in olive oil in a heavy bottom Dutch oven over medium high heat. Season beef with salt and pepper. Remove fully seared beef to a bowl.
- Remove the charred skin from each pepper, discard any unwanted seeds and stems, then chop all the peppers into a small dice.
- Add garlic, peppers, and onions to the pot, cook for 5 - 6 minutes. Once onions are translucent, add seared meat, tomatillos, potatoes, broth, cumin, coriander, oregano and bay leaf to the pot and bring mixture to the boil.
- Reduce stew to a simmer and cook on low, covered for 45 minutes to 1 hour. The meat should be very tender. Garnish with lime and chopped cilantro.