Green Chile Stew

By November 9, 2018 No Comments

New Mexico’s state vegetable is the chile pepper, and Select New Mexico offers them in several degrees of hotness: mild, hot, and extra hot jalapeño peppers. These flavorful little veggies kick up the taste of soups and stews. Add your favorite toppings: shredded cheese, green onions, and sour cream make great garnishes for a delicious and hearty green chile stew.


2 tbsp olive oil (or vegetable oil)
1 tbsp (1 clove) of crushed garlic
1 lb lean pork, chicken, or beef cut into 1/2 inch squares
24 oz fresh frozen Select New Mexico green chile (mild, hot, or extra hot jalapeños)
1 tspn flour (substitute Arrowroot for gluten free)
1-2 cups vegetable or chicken broth to desired consistency
1 medium fresh chopped tomato
Chopped, fresh cilantro to taste
Dried Mexican oregano to taste
Salt to taste


  1. Heat oil over medium heat.  Add crushed garlic and heat.
  2. Add cubed pork (or beef or chicken) and brown until done.
  3. Add green chile and combine thoroughly with browned meat.
  4. Add chopped tomato (optional) and combine with meat and chile mixture.
  5. Sprinkle mixture with flour (or Arrowroot) and combine.
  6. Continue to mix while slowly adding broth until mixture is at desired consistency.
  7. Add salt, cilantro, and oregano to taste. Reduce heat and simmer for 10 minutes.
  8. Remove from heat, cover, and let stand at room temperature for 10-15 minutes before serving.
  9. For additional flavor, sprinkle with shredded cheese before serving:  American, Cheddar, Colby, Munster, Provolone, or Jack are all good choices.