A great Mexican stew. Everyone loves this, even my children!

Lynn
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes

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  • Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.

  • Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.

  • Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

549.1 calories; 43.6 g protein; 33 g carbohydrates; 121.9 mg cholesterol; 1455 mg sodium. Full Nutrition

Reviews (137)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/05/2003
Green chili stew is a very popular dish in New Mexico which is where I grew up. I make this easy stew on Christmas Eve (slow cooked in a crock-pot for 6-8 hours). The level of desired spicyiness will vary for different people. Canned green chili is too mild for my taste. For those who prefer spicier green chili I recommend www.buenofoods.com - a popular New Mexico chili retailer. You can also choose to make a milder stew and serve extra green chili on the side so people can adjust the spicyness. I highly recommend you try this stew - it will warm your bones on a cold winter's day. YUM! Read More
(137)

Most helpful critical review

Rating: 3 stars
01/25/2004
It was okay - just not what I was looking for. Maybe I was expecting something with a kick - it was surprisingly mild. I'm glad I tried it but I'll stick with traditional beef stew. Read More
(3)
169 Ratings
  • 5 star values: 110
  • 4 star values: 46
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/04/2003
Green chili stew is a very popular dish in New Mexico which is where I grew up. I make this easy stew on Christmas Eve (slow cooked in a crock-pot for 6-8 hours). The level of desired spicyiness will vary for different people. Canned green chili is too mild for my taste. For those who prefer spicier green chili I recommend www.buenofoods.com - a popular New Mexico chili retailer. You can also choose to make a milder stew and serve extra green chili on the side so people can adjust the spicyness. I highly recommend you try this stew - it will warm your bones on a cold winter's day. YUM! Read More
(137)
Rating: 5 stars
01/25/2004
WONDERFUL recipe. I made it even simpler by just throwing everything in my slow cooker and letting it cook for 2-3 hours until tender. I added the potatoes about 1/2 an hour before serving. Read More
(110)
Rating: 5 stars
01/25/2004
My husband really liked this. He is Mexican and does not like Tex-Mex food which is what usually passes as Mexican food. He said this was just like something his mom makes which means it's not only tasty but also very genuinely Mexican and traditional. I added twice the amount of chopped green chiles and added the hottest chopped tomatoes with chiles I could find. It still wasn't that hot but it was very very tasty and hearty. Read More
(70)
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Rating: 5 stars
01/25/2004
OK I made this into my "own" recipe but used this one as a guideline. Instead of using beef I did pork cubes so therefore I ommitted the broth. I would reccommend using about a cup of water instead. I did not use the cucim but that was because I don't care for it. I chopped two small jalapeno's and browned them with the onion and meat. I DID NOT add the potatoes. Instead of using the canned chili's I chopped fresh about one dozen. After browing the meat and onions and jalapeno's I mixed everything in the crockpot on low for as long as I needed. It is a very good recipe! Thanks Lynn! Read More
(38)
Rating: 5 stars
09/29/2010
This is a fantastic recipe to try if you've never made Green Chili Stew before. I did make mine with ground beef rather than beef stew meat or pork and used fresh roasted green chili (living in NM has it's advantages when it comes to getting authentic ingredients for this one!) that I purchased from Sunflower Market. A little tweaking of the spices to suit my personal tastes - I like a lot of garlic - fresh tortillas from a local establishment and we were in total green chili bliss! Suffice it to say I won't really need to be buying from local restaurants as I have found something just as good if not better! Thanks for posting a great recipe:) Read More
(25)
Rating: 5 stars
11/06/2013
This is a great basic recipe but it's missing a few ingredients that would make it traditional "New Mexican Green Chili Stew." I say "New Mexican " since few Mexicans cook soley with fresh green chili's. they wait for them to ripen for preservation purposes & use primarily red But after they migrated to the US this Green Chili Stew became more of a necessary adaptation due to income restrictions. This stew was actually created when Hispanics with large families & limited incomes worked in the Hatch NM chili fields. Instead of pork or prime cuts of beef they used hamburger meat though pork shoulder was definitely preferred. trust me when I say ground cumin & pork go together like helpless women and railroad tracks Anyway the more traditional version presents 2 lbs Hatch Green Chili's chopped jalapeños potatoes hearty amounts of white onions & celery stalks with leaves loads of cilantro & cumin (2 tbs cumin) parsley generous amounts of garlic green/red tomatoes cayenne and black pepper red pepper flakes salt Mexican Oregeno bay leaves Italian seasoning & beef/chicken/vegetable/or pork broth & was always served with warm tortillas. Notice that all ingredients were very easy to come by & cheap for Hispanic workers. If pork was used they would season flour the meat & brown with garden vegetables then place in pot & simmer until the pork fell apart. This method also made for a thicker stew. Either way it's a delicious stew & great recipe Lynn! Read More
(21)
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Rating: 5 stars
03/10/2007
I used pork loin as I think it goes so well with green chile. Like others I made this in my slow cooker so I omitted the oil. I used 14 oz frozen green chile (with liquid) so I reduced the broth to 1/4 c. I didn't add tomatoes or potatoes for dietary reasons but did add about two cloves minced garlic. This is very similar to the way I usually make my green chile meat but I usually don't add cumin. I'll definitely be adding it from now on. Thanks Lynn! Read More
(18)
Rating: 5 stars
12/27/2002
This was a delicious stew/soup. The s in my family went nuts for this recipe. This is something I will include in my monthly menu I can't say enough about it! t Read More
(16)
Rating: 5 stars
06/22/2007
My family and I love this recipe! I change it a bit I use pork and chicken stock. I add coriander and garlic powder (sometimes oregano) as well. For garnishes we use sour cream avocado and I bake corn tortilla strips that I've tossed w/a bit of oil and salt to add something crunchy. Haven't tried it but some cilantro at the end would probably be excellent in here. Awesome as leftovers too. Read More
(13)
Rating: 3 stars
01/25/2004
It was okay - just not what I was looking for. Maybe I was expecting something with a kick - it was surprisingly mild. I'm glad I tried it but I'll stick with traditional beef stew. Read More
(3)