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New Mexico Green Chile Stew

New Mexico Green Chile Stew

  • Prep

    30 m
  • Cook

    8 h 15 m
  • Ready In

    8 h 45 m
Staci Booth

Staci Booth

This is my slow cooker version of a green chile stew from New Mexico. It is great to serve with tortillas, tortilla chips, green onions, and sour cream.

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Nutrition

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  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
  2. Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.
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Reviews

Cammy K
78

Cammy K

1/3/2011

This is a STEW! Why would you want to use an expensive cut of meat like a beef tenderloin in a crock pot. OMG! I live in Albuquerque, born and raised and any lesser cut would work just fine! We never put beef in our Green Chile Stew just pork! Do use the masa, it adds depth to the stew and remember if you are not from around this part of the country that if you have fresh green chili that you need to roast it first. There are several ways to do it: You can put it on a pan and broil it, turning it when each side gets black and blistered. You can put it on your outside grill, or my preferred method for just a few chilis at a time, I roast them on the top of my gas range. After blistering the skin, put them into a large resealable bag and let them steam for about 15 minutes then peel off the charred outer skin. To tell if your chili is hot, look at the stem end. The more points it has, the hotter it is. If you don't want you chili hot remove the stems and seeds. Enjoy!

Sharon F
42

Sharon F

8/28/2009

We New Mexicans are VERY protective of our cooking heritage! It takes a lot to impress us. As "Valencia" said, nice but not authentic. Grew up in Albuquerque's north valley.

FISHGIRL
21

FISHGIRL

8/9/2010

Not authentic try Chile Verde II from this site. This is the real thing. Top with fresh cilantro and a squeeze of lime. We make this in huge batches and then freeze it. YUMMY stuff

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