New Mexican Green Chile Stew

The traditional green chile stew that I remember eating while growing up in New Mexico was always made from the same three basic ingredients; beef or pork, potatoes and green chile. When I was newly married and learning to cook, I asked friends for their recipes; only to be grinned at and then told that it is just those three things plus water. This is how I have made my green chile stew for years now.

New Mexican Green Chile Stew

1.5 lbs beef stew meat, cut into bite size pieces
8-10 baby red potatoes, cut into bite size pieces or 3 red potatoes, peeled and cut into bite size pieces
1 medium onion, chopped
1 large garlic clove, minced
6 cups water
kosher salt and freshly cracked pepper, to taste - for cooking the meat
2 teaspoons kosher salt - for soup broth
6-8 green chiles, roasted and chopped or 1 cup frozen green chiles (or even green chiles from a can - yes, I do that, although the version made from canned chiles is significantly less spicy than with fresh or frozen)
1 tablespoon olive oil

In a large soup pot, warm the oil and then brown the meat. Season with salt and pepper as it browns. Add all remaining ingredients, EXCEPT potatoes and bring to a boil. Reduce heat and simmer about an hour, or until the meat is tender. Add the potatoes and continue simmering until they are fork tender, about 20 minutes. Enjoy!

* As with many of the recipes I've scribbled down in the past, especially ones from friends and their families in NM, the directions were often vague. I hadn't made this for my family in a few years and I started tossing everything together in the pot the other day, while I was making it. Completely forgetting the hour long simmer for the meat. We all still enjoyed this, despite the fact our jaws had a work out on that beef. You can bet I won't forget to simmer the meat next time!

Click here for printable recipe