New Mexico Green Chile Stew

New Mexico Green Chile Stew

Staci Booth 0

"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. "

Ingredients 8 h 45 m {{adjustedServings}} servings 295 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Irish Stew

This classic stew is hearty, easy, and delicious.

Beef and Vegetable Stew

See how to make a hearty, low-fat beef stew.

Rate recipe

Your rating


Reviews 13

  1. 13 Ratings

Cammy K

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

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.


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