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New Mexico Green Chile Beef and Potatoes Recipe

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This New Mexico Green Chile Beef and Potatoes recipe is a classic Southwestern comfort dish featuring tender beef, roasted Hatch green chiles, potatoes, onions, and bold spices simmered together in a rich, flavorful broth. It’s warm, satisfying, and perfect served with fresh tortillas for soaking up the delicious chile sauce.

Ingredients

For the Beef Stew

  • 2½ lbs (1.1 kg) beef chuck roast, cut into 1-inch cubes
  • 3 tbsp vegetable oil or olive oil
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 3–4 cups roasted Hatch green chiles, chopped
  • 3 large potatoes, peeled and diced
  • 2 Roma tomatoes, chopped
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 1 cup water (as needed)

Seasonings

  • 2 tsp ground cumin
  • 2 tsp New Mexico red chile powder (optional)
  • 1 tsp Mexican oregano
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • 1 bay leaf
  • 1½ tsp salt (adjust to taste)
  • 1 tsp black pepper

Optional Additions

  • 1 green bell pepper, diced
  • 1–2 jalapeños or serrano peppers, chopped
  • 1 cup corn kernels
  • ½ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Shredded Monterey Jack cheese
  • Mexican crema or sour cream

Instructions

1. Brown the Beef

  1. Pat beef cubes dry with paper towels.
  2. Season with salt and black pepper.
  3. Heat oil in a large Dutch oven over medium-high heat.
  4. Brown beef in batches until deeply golden on all sides.
  5. Remove beef and set aside.

2. Build the Green Chile Base

  1. In the same pot, add onions and cook for 4–5 minutes until softened.
  2. Add garlic and cook for 30 seconds.
  3. Stir in cumin, oregano, smoked paprika, coriander, and red chile powder.
  4. Add tomato paste and cook for 1 minute to enhance the flavor.

3. Simmer the Beef

  1. Return browned beef to the pot.
  2. Add roasted Hatch green chiles, tomatoes, bay leaf, and beef broth.
  3. Bring to a gentle boil.
  4. Reduce heat to low, cover, and simmer for 1½–2 hours until the beef becomes tender.

4. Add the Potatoes

  1. Add diced potatoes during the last 30–40 minutes of cooking.
  2. Continue simmering until potatoes are fork-tender and the stew has thickened.
  3. Remove bay leaf.
  4. Stir in fresh cilantro and lime juice before serving.

Serving Suggestions

Serve your New Mexico Green Chile Beef and Potatoes with:

  • Warm flour tortillas
  • Corn tortillas
  • Mexican rice
  • Pinto beans
  • Charro beans
  • Fresh avocado
  • Queso fresco
  • Salsa verde
  • Pickled jalapeños

Tips for the Best Green Chile Beef Stew

  • Use Hatch green chiles for the authentic New Mexico flavor.
  • Roast and peel fresh chiles when possible for the best smoky taste.
  • Beef chuck roast is ideal because it becomes tender during slow cooking.
  • Add potatoes later so they don’t become mushy.
  • For a thicker stew, mash some potatoes into the broth.
  • The flavor improves even more after resting overnight.

Storage

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze for up to 3 months.
  • Reheat slowly on the stovetop with extra broth if needed.

Recommended SEO Heading:
New Mexico Green Chile Beef and Potatoes Recipe (Authentic Hatch Green Chile Stew)

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