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    GREEN CHILE STEW: How to Make New Mexico Style Green Chile Stew Using Hatch Chile/Easy Recipe



    GREEN CHILE STEW: How to Make New Mexico Style Green Chile Stew Using Hatch Chile/Easy Recipe

    If you’ve ever wanted to learn How to Make New Mexico Style Green Chile Stew Using Hatch Green Chile, this easy recipe is for you. I just got back from Hatch, New Mexico, where I loaded up on enough Hatch green chile to get me through the year. And this stew is the very first thing I made with it once I got home. Green Chile Stew is meaty and savory, with tender pieces of pork or beef, potatoes, tomatoes, and of course the wonderful flavor of roasted green chile. For New Mexicans, like me, it’s comfort food. Read on for the full recipe.

    Green Chile Stew

    1 1/2 lbs. pork meat or beef chuck/steak, cut into cubes
    1 1/2 cups Hatch green chile, roasted, peeled, and chopped
    4 russet potatoes, cut into bite-sized cubes
    2 tomatoes, chopped into cubes
    1 medium white or yellow onion, chopped
    3 garlic cloves, minced
    approx. 5 cups chicken or beef broth
    salt to taste (I use about 1 1/2 tsp.)
    1/2 tsp. ground pepper
    1 tsp. cumin

    Place large saucepan over medium high heat on stovetop. Put in just enough olive oil to coat bottom of pan. Toss in pork or beef and sear. (Remove any excess liquid that may have been rendered & add additional oil if necessary.) Form a well in pan and toss in chopped onion. Fry until translucent. Add in garlic, tomatoes, chile, and allow to cook down a few minute. Add in potatoes and pour in just enough chicken or beef stock to cover all ingredients. Season with salt, pepper, and cumin. When it comes to a boil, reduce heat, cover with lid, and allow to cook 45 minutes to an hour, until meat and potatoes are fork tender. Serve hot and enjoy!

    Thanks so much for checking out this video. If you liked it, be sure to give it a Thumbs Up and Subscribe to my channel. I post one new recipe every week. You can also follow me on Instagram at https://www.instagram.com/marcyinspired or on Facebook at https://www.facebook.com/marcyinspired

    44件のコメント

    1. @jchavins on

      In the Phoenix area I buy my Hatch chilies at Food City. The brand is JJ's. What people need to be aware of is the wide heat range of Hatch green chilies. I can buy mild, medium, medium hot, hot, and extra hot chilies. Most people will have a tough time eating the mediums let alone the heat ranges beyond that. Unfortunately most store just label the chilies as Hatch chilies. There's no telling how hot they will be so its buyer beware. It is tough to remove the heat, lol, but I can always add heat as I grow my own chile tepins. I've been eating Hatch chilies for over 50 years. I buy fresh and roast them myself, let them cool and then bag them for the freezer. Most people don't realize that when you run a little warn water over a frozen green chile the skin wil separate and slip off very easily leaving virtually no skin on the chile. Most of the time when you buy preroasted and peeled, small pieces of the skin stay on the chiles.

    5. @marilynmadrid9550 on

      My family is from New Mexico-and my grandmother was an outstanding cook who eventually opened her own restaurant in Oakland, cA and loved using the hatch chilis.
      The town they were from us no longer there because once the silver mines dried up everyone left…Dawson, New Mexico

    7. @elosogonzalez8739 on

      Nothing better on a cold day in New Mexico. I'm gonna try both. Red Chile Stew I'd DELICIOUS too! Make it the same way. I love it with extra Red Chile Powder. Can't go wrong with it for sure.

    8. @Martha-tb8ok on

      Hi Marcie! greetings from Fort Worth, I love your channel. The first time I saw one of your videos I subscribed. Today I made your green chili stew it turned out so delicious! I substituted the pork with beef. My husband and I absolutely loved it.
      Thank you for your wonderful recipes!❤

    9. @rodneymacomber6337 on

      I lived in southern Colorado with a native family. I wish I could remember how they made green chili. It didn’t have any other ingredients that I know of just a sauce we would use it to put on homemade tortillas, scrambled eggs and hot dog.

      Can anyone tell me how to make a green chili sauce the way it was done in that area, southern Colorado northern New Mexico

    10. @kmac4124 on

      I'm going to try it ….i am a pretty awful cook , i have had it with hamburger from my partners wife but I'm not sure what cut of pork i should get ..i really want to do this recipe

    11. @theresasanchez4472 on

      Never drain I put the potatoes in it to kinda fry them n that's what gives the stew flavor but everyone has there way I also put carrots corn green beans it's bomb💜

    17. @madmanmusic4162 on

      Waste of liquid pork gold!!Don’t dump it!! Reduce it or save it and put back in when you put in the broth!! Also, far to much cumin!! Other than that,it looks really good👍👍.

    19. @AnAbortiveRomance on

      The potato to meat ratio needs to be swapped. or just get rid of the potatoes all together, or sub coyote squash for filler. You already have beans and the inevitable tortilla to eat with this. The potatoes put it over the top carb wise. It's why Mexico and the US have such high rates of diabetes and obesity.

    21. @tlb2732 on

      I will be making this recipe. I like your ingredient combination.
      But I don't understand why you poured your pork broth off. That's flavor and nutrition poured down the drain. It contains proteins, fats, vitamins, and minerals not to mention flavor and other nutrients.
      I usually cook meat until the water evaporates, leaving the nutrition in the pot. Then add vegetables. Or, just saute the vegetables first and set them aside.
      Miley looks like a sweet old girl. We have an 18 year old long haired chihuahua named Delilah. She's my kitchen companion. She knows I will make sure she's part of the experience by giving her tidbits along the way.

    26. @lastcoyote2355 on

      When our new messiah is elected… he will send all immigrants, legal and illegal back to Mexico and all their green chilies …. All kneel to our savior Donald J ( Jesus ) Trump !!🙏🏿🙏🏿🙏🏿

    28. @dorisrorick2324 on

      That liquid is gold. Add it back later 😊. Cumin and tomatoes are new to me. But I like the tomatoes idea. Heck, you could add anything. Corn sounds good even. We all have different family recipes from NM.

    35. @jackglabere6653 on

      I make mine using corriander snd sa little bit of cumin. I've found out that some people use too much cumin and it overpowers the real flavor of the rest of the stew.

    37. @heathwilliams1489 on

      Alabama native here, my wife is from New Mexico, this is one of the many things from there I love. after watching you make this you know what I just asked for.

    41. @thomasfolio7931 on

      We used to visit family in NM when I was younger, brought home 300lbs of Hatch, processed them and kept them in a freezer in the garage. About ten years ago I was visiting with my great aunt who mentioned that when my father was in the Navy, they would roast, peel and place the pods out on sheets to dry so they could be mailed to him during the year while he was on the Ship. My sister and I got a small dehydrator to experiment, and it was great, no more freezer burn, the whole refrigerator no longer smelled and tasted of Green Chiles (milk tasted like milk and Ice Cream now tasted like Ice Cream.) So, the next year before the harvest we went to Cabrera's when the large dehydrators were on sale. It dehydrates 80 lbs. over 16hrs and after we dry the pods, we dry out the skins, grind them in the blender and use the powder to season soups and other foods. The stems are also dehydrated, and we use them the way people use Hickory to smoke meats fish. The 300 lbs. of Chiles I used to bring home which took up the entire back of the SUV now dehydrates down to 100 lbs. and takes up less room. I live in the desert in California until I retire and move back to NM, so there is little chance of spoilage, but when I lived closer to the Ocean and the air was a bit more moist, I put the dehydrated pods into smaller Vacuum sealed bags or if using zip locks, got silica desiccant packs keep the pods dry until reconstituted (each morning) in boiling water to have my Green Chiles for the day.

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