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New Mexico Green Chile Stew

Rated as 4.4 out of 5 Stars

"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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Ingredients

8 h 45 m servings 295 cals
Original recipe yields 8 servings (10 cups)

Directions

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  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 295 calories; 14.4 g fat; 19.5 g carbohydrates; 22.3 g protein; 57 mg cholesterol; 66 mg sodium. Full nutrition

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Reviews

Read all reviews 24
  1. 25 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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! W...

Most helpful critical review

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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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! W...

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

This is very tasty as written, but having grown up in NM, agree it's not quite authentic. Stick with pork, don't waste beef tenderloin in this, replace the cumin with chile powder or ancho chil...

We loved this recipe and although we did change some things, we feel it would be worth 5 stars as written. What I did differently was, I left out the beef and doubled the pork (we didn't have a...

I would use a lesser cut of beef; I agree with the other reviewers, this is not authentic, but is tasty--

Used all pork and no beef....also used a can of fire roasted tomatoes and totally eliminated the potatoes. Served with cheese and cour cream. Very tasty and the masa harina is great in this....d...

Very good and comforting for a cold day. I used leftover grilled pork loin & no beef. Pretty much followed recipe except no masa, as we wanted it brothy. Served with sour cream and cheese on ...

This stew was delicious. Great way to use tomatoes from my garden. Thanks for sharing the recipe.