Green Chile Stew is a New Mexico tradition with many variations. One of the guys at work, a native New Mexican, brought in large pots of stew to share around the office several times this past winter. It never lasted long. This is a slight variation of his recipe. The original recipe was always remarkably hot. Most Green Chile Stew recipes call for either ground pork or ground beef, or even occasionally chunks of pork or beef. The native New Mexicans I’ve talked to insist that ground beef is the “real” way to make green chile stew. I tried it first with ground pork, but the pork didn’t break up very well as it cooked. It looked like worms. Very unappetizing. We already eat a lot of red meat, so I sometimes I opt to make my green chile stew with ground turkey instead. But you can use the more traditional ground beef if you choose. We’ve been serving this stew with cheese quesadillas on the side. Chips and salsa would be great too, that is, if you don’t have teenage boys in your house who eat all the salsa as fast as you can buy it.
Thomas and his roommates in college have been making this stew, and they recommend doubling the amount of green chile. And serving with jalapeño tobacco sauce. Or more fresh chopped jalapeños.
Green Chile Stew
Ingredients
- 1 1/2 lbs. ground beef or ground turkey
- 2 large russet potatoes
- 14 oz. container frozen green chiles or 3 small cans green chiles
- 1/2 large onion chopped
- 2 teaspoons minced garlic
- 32 oz. chicken broth
- 15 oz. can diced tomatoes optional
- 1 diced jalapeño pepper optional
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- Salt to taste
Instructions
- In a large soup pot, brown the turkey, breaking it up as it cooks, and drain off any excess fat.
- Meanwhile, cut the potatoes into ½ inch cubes and chop the onion.
- Add all ingredients to the pot and bring to a boil.
- Reduce the heat, and simmer for at least 30 minutes until the potatoes are tender.
Leave a Reply
Your email is safe with us.