ingredients (Serves 4)
1 lb ground meat (beef or pork, or a mix)
2 tablespoons oil
1 tablespoon butter
1 large white onion, chopped
2 large cloves garlic, minced
2 tablespoons blue cornmeal (adds rich texture and slight nuttiness)
2–3 cups roasted green chile, chopped (Hatch chile preferred
5 cups chicken stock
1 teaspoon garlic powder
Salt and pepper to taste
4 small potatoes, diced
½ large tomato, chopped
Equipment Needed
Large soup pot or Dutch oven
Wooden spoon
Knife and cutting board
Ladle
Instructions
Step 1: Brown the Meat
In a large soup pot, heat 2 tablespoons of oil and 1 tablespoon butter over medium heat. Add the ground meat and cook until browned, breaking it up as it cooks—about 6–8 minutes.
Step 2: Sauté Aromatics
Add the chopped onion and minced garlic to the pot. Stir and cook for 2–3 minutes until fragrant and softened.
Step 3: Thicken with Cornmeal
Sprinkle in 2 tablespoons of blue cornmeal and stir thoroughly to coat the meat and onions. This adds subtle nuttiness and helps thicken the stew naturally.
Step 4: Add Chiles and Seasoning
Stir in the chopped roasted green chile, garlic powder, salt, and pepper. Mix well to incorporate.
Step 5: Add Stock and Simmer
Pour in 5 cups of chicken stock, followed by the diced potatoes and chopped tomato. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 25–30 minutes until the potatoes are tender and flavors are melded.
Step 6: Taste and Serve
Adjust seasoning as needed. Ladle the stew into bowls and serve hot with warm tortillas, cornbread, or cheese-topped tostadas.
How to Serve New Mexico Green Chile Stew
Top with shredded cheese, fresh cilantro, or sour cream
Add a squeeze of lime for brightness
Pair with flour or corn tortillas for dipping
Enjoy with a side of Spanish rice or refried beans