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Green Chile Stew Recipe New Mexico

Updated on October 29, 2012

Green Chilé Stew Recipe New Mexico

Nothing says autumn in New Mexico like the wafting smells of roasting green chilés. So, taking those freshly roasted and peeled chilés and making the traditional New Mexican Green Chilé Stew punctuates autumn in New Mexico!

Green Chilé Stew is a warming and delicious tradition here. It is often used as a sauce to other New Mexican foods. Often it is added to eggs, enchiladas and other dishes. The famous ‘red or green’ question that every server asks you in a restaurant is embedded with the understanding that you know what they are asking!

“Do you want red or green with that?” I.e. Do you want us to cover your food in red chile or green chile sauce/stew?

You might answer “Christmas.” I.e. half and half!

It is quite okay to ask which of them (red or green) is hotter. The server can usually tell you this. Remember, chilés come red or green and mild, medium or hot here!

After I first moved to New Mexico I volunteered as a docent at a local museum. During one of my tours I was hosting two older ladies and their grand daughters. It seems the grand mothers were sisters who were taken care of by their grand parents during WWII in the little town where the museum is located. The two sisters, as often happen, had married and then lived their lives in different areas of the country. One grand mother had her family in Southern California and one had her family in Northern Wisconsin. Yet, they wanted to visit their childhood homes and each brought a teenage grand daughter with them.

It was a nice tour. I enjoyed the grand mother’s war memories as well as the questions the teenage grand daughters asked. So, nice have two generations having the benefit of each other with respect and love.

At the end of the tour I asked (again) if they had any questions.

“Yes,” said the grand daughter from Northern Wisconsin, “I want to know what a conquistador is and what do they mean when they keep asking me ‘red or green’ at the restaurants?”

So, I told her! (See the link to El Morro and Coronado for more on conquistadors!)

Moreover, for those of you who watch the Albuquerque filmed TV show Breaking Bad the characters are often seen munching down on those great tacos at Taco Sals. Taco Sals is known for their hot green sauce. “Taco Sal’s ain’t fancy but it sure is good” and authentic!

So, here is a great tasting version of Green Chilé Stew.

Green Chilé Stew Recipe

Recipe Ingredients

1 ½ lbs. pork sirloin roast

½ C. flour

¼ t. black pepper

½ t. coarse ground or kosher salt

2-4 T. canola oil

½ chopped onion

2 minced cloves of garlic

1 ½ t. cumin

1 can tomato sauce (8 oz. size)

12 cherry/small tomatoes or two large tomatoes chopped

1 C. chopped carrots

2 C. boiling water

1 T. Worcestershire Sauce

1 C. green chilés, roasted, peeled and chopped up (mild were used here)

1 can mushrooms (8 oz. size) fresh would be okay to, I just had canned on-hand

1 large potato chopped into chunks, washed with skin left on

Recipe Preparation

Cut the pork into 1” by 1” pieces

Place the flour, salt, and black pepper in a plastic bag and toss the meat in the bag until coated with the flour

Place half of the canola oil in a Dutch oven and heat up the oil

Add one-half of the pork and cook on all sides until brown

Don't crowd the meat or you won't get a good browning

Then push the cooked pork pieces to the side, add the rest of the oil

Add the rest of the pork and cook on all sides until brown

Add the onions, garlic, cumin, tomato sauce, tomatoes, carrots, boiling water, and Worcestershire sauce.

Stir until mixed

Stir in the green chilés

Bring to a nice boil and reduce the heat to simmering.

Simmer this for one hour, stirring frequently

Then add the mushrooms and potato.

Bring to a boil and then reduce to simmering

Simmer for one more hour, stirring frequently

Serve this with a warm tortillas.

It is best cooled, refrigerated, and served the next day!

Heat up the Green Chile Stew the next day and serve it with warm tortillas.

Left over Green Chile Stew is exceptional topping for a cheese enchilada.

Update September 2012.

This recipe is a Top 10 Grand Prize Winner in the 1st Annual Biad Chili Tough Book of Green Chile Recipes. Proceeds for the cookbook went to breast cancer awareness. The cookbook may be purchased, while supplies last, at and PLEASE let them know you found them through my blog! Thanks.


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    • kenneth avery profile image

      Kenneth Avery 3 years ago from Hamilton, Alabama

      NMLady . . .Wow, what a great read!!!! Voted UP and all of the choices.

      Chili, I love chili, but only the hot chili. I am a chili freak and I am not ashamed of it. My favorite recipe was, "Honest to God," chili alledgedly eaten by Wyatt Earp, but the secret was to mix the cayenne, red peppers into the beef, tomatoes, onions, and cook on a wood stove. Let sit for two days and talk about hot! Wow.

      Anyway. I get excited when people write about chili.

      I ask this one favor of you: please read one of my hubs, then be one of my followers.

      I would love it.


      Kenneth Avery, Hamilton, Al.

    • BeverlyHicksBurch profile image

      Beverly Hicks Burch 4 years ago from Southeastern United States

      I just may have to try this. My husband is from Clovis and lived for years in Albuqu. He lives here in the South with me now and I've become quite adapt at cooking with green chiles. I make a mean pot of Posole. :) Our local Whole Foods had Hatch chiles this year and he went down and bought a bunch and roasted them on our grill,

      Thanks for the recipe!

    • mariexotoni profile image

      mariexotoni 4 years ago

      oh. my. god. this look's so goooooooooooooooooood

    • NMLady profile image

      NMLady 4 years ago from New Mexico & Arizona

      DDE, I hope you can get some green chiles! The Spanish have some wonderful peppers that are difficult to get here!

    • DDE profile image

      Devika Primić 4 years ago from Dubrovnik, Croatia

      Green Chile Stew Recipe New Mexico this recipe sounds a lovely meal and so interesting to try, with such ingredients one can definitely enjoy this unique meal.

    • Victoria Lynn profile image

      Victoria Lynn 6 years ago from Arkansas, USA

      I did. I love green chili recipes. Hope you like mine, too!!!

    • NMLady profile image

      NMLady 6 years ago from New Mexico & Arizona

      Victoria Lynn, please do add a link. And thank you.

    • Victoria Lynn profile image

      Victoria Lynn 6 years ago from Arkansas, USA

      Yum! I'd love to add your link to my hub about homemade green chili/salsa. This sounds good!

    • NMLady profile image

      NMLady 6 years ago from New Mexico & Arizona

      stephandiedas---you are no slouch when it comes to recipes and you are so young!! The future is bright!

    • stephaniedas profile image

      Stephanie Das 6 years ago from Miami, US

      Wow! This looks incredible. Thanks for taking the time to share it

    • NMLady profile image

      NMLady 6 years ago from New Mexico & Arizona

      Hi Peggy, it WAS delicious...ate the last of it last night!

    • Peggy W profile image

      Peggy Woods 6 years ago from Houston, Texas

      This sounds delicious. Thanks for your recipe and loved the photos at the top. I was getting hungry before I read this and now I am even more so! Signing off but will bookmark this.

    • NMLady profile image

      NMLady 6 years ago from New Mexico & Arizona

      I used fresh roasted in this....straight from the Fruit and Veg market's roasters!

      BUT, yes I think the canned Hatch chiles to be very good.

      It is like using canned tomatoes...different that the fresh but still good!

    • shea duane profile image

      shea duane 6 years ago from new jersey

      This sounds so good!

      Tell me though, are the canned Hatch chilies really good? I will order it if you say it's good.

      Great hub!