Mexican Green Chile Stew Recipe -
Mexican Green Chile Stew Recipe
  • READY IN 3+ hrs

Mexican Green Chile Stew

Recipe by  

"This is my great grandfather, Reverend Philip Worth's recipe. He was a great pastor and served his congregation very well and very loyally at Beautiful Savior Lutheran Church in Chicago for many, many years. I have cooked this many times - but it always tasted better when my great gramps made it! It's easy to make, but the flavor would never make you think that!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    3 hrs 15 mins

    3 hrs 35 mins


  1. Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.
  2. Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.
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Reviews More Reviews

Jul 24, 2009

I did alter the recipe as follows: I added chopped cilantro (fresh), chopped onion, 4 smashed garlic, Two big cans of different kinds of Mexican beans drained, Red pepper flakes, oregano, salt/pepper,wee bit of sugar and juice of 1/4 fresh lime. Let it simmer most of the day. Added 1 handful of rice too. Yummy. So. Your recipe was my base and I thank you very much. Aso browned all the meat and added one quart of vegetable stock in place of wine and left out cloves. Beverly

Aug 04, 2009

I really liked this recipe very much. The suggestion to drop the cloves and use 1/4 lime and more garlic instead and add some onion worked great -- I wish I had thought to get some cilantro instead of parsley, which would have been even better. I served it with jalapeno/cheese cornbread (and the rest of the red wine!).


5 Ratings

Jul 30, 2009

We loved this recipe! I am making it again this weekend after we just had it last weekend. My son loved it. It would make a hearty winter dish and could be served over rice.

Sep 07, 2010

I have been making something like this since I was 12. I use stew meat, diced canned tomatoes (fire roasted with garlic works great) and cilantro. I omit the wine. If you like a little heat, add some chili powder or jalapeños. When it's done, we fold a flour tortilla in thirds and use it almost like a spoon. Scoop a spoon full on the end and take a bite. I have also torn a flour tortilla over the top of a bowl of this for a less messy way of eating it. Works GREAT in the crockpot if you drain the tomatoes first.

Nov 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 Michelle!


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  • Calories
  • 484 kcal
  • 24%
  • Carbohydrates
  • 7.4 g
  • 2%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 33.4 g
  • 51%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 32.4 g
  • 65%
  • Sodium
  • 537 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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