Authentic New Mexico Green Chile Stew

“i first had this when i went to albuquerque to visit family 15 years is this good!! after several attempts to recreate & falling short i've finally perfected least in my mind but i haven't had the real stuff in over 8 years :( this recipe is so tasty and worth the time it takes to put together...try it out!”
2hrs 45mins

Ingredients Nutrition


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

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