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Cowgirl's New Mexico Green Chile Stew



In our house, green chile goes on just about anything, including cheeseburgers and Thanksgiving turkey. And like any good New Mexican housewife, I have my own version of green chile stew. It’s a classic comfort food that highlights our state’s famous green chile and pairs wonderfully with a chilly fall day. My version includes tender chunks of beef and onions and is great served with slow cooked pinto beans and fresh tortillas.

Start with a pound or two of HCC Stew meat. Or cut up one of our Top Round Steaks or Chuck roasts, even Cube Steak works here. Ground Beef is yummy in this as well!

Heat up some bacon fat in a large Dutch oven. Throw in the meat and brown on all sides.

Meanwhile, dice a large onion and a few cloves of garlic.

Add them to the pot with the beef and cook until tender.

Now, add four cups of beef stock, a couple tablespoons of oregano and cumin, and one can of stewed or whole tomatoes to deglaze the pan. Be sure to scrape up all the yummy brown bits from the bottom of the pan.

And last, but certainly not least, the star of the show.

Add in 3 or 4 cups of green chile, roasted, seeds removed and chopped. 

Cover and simmer on low for 3 to 4 hours, or until the meat is tender.

Serve it up with some beans, tortillas, cheese and sour cream.

Slurp and enjoy a taste of the southwest!
Prep Time
10 min
Cook Time
4 hrs
  1. 1-2 lbs. HCC Grass Fed Beef (Stew Meat or Top Round Steak) cut into 1 inch pieces
  2. 2 tbsp. Oil or bacon grease
  3. 1 Large onion, diced
  4. 3 or 4 Cloves garlic, chopped
  5. 2 tbsp. Oregano
  6. 1 tbsp. Cumin
  7. 4 cups beef stock
  8. 1 Can stewed or whole tomatoes
  9. 4 cups New Mexico Green Chile thawed, chopped 
  10. Salt and pepper to taste
1. Heat bacon grease in a large Dutch oven, add meat and brown on all sides.
2. Add onion and garlic to the pot and cook until tender.
3. Deglaze the pan with the stock and tomatoes making sure to scrape up any of the browned bits of meat on the bottom of the pan.
4. Add remaining ingredients and simmer over low heat for 3 to 4 hours or until meat is tender.

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