New Mexico Green Chile Stew Recipe
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New Mexico Green Chile Stew

By: Staci Booth 
"This is my slow cooker version of a green chile stew from New Mexico. It is great to serve with tortillas, tortilla chips, green onions, and sour cream. "

This Kitchen Approved Recipe has an average star rating of 4.1 Rate/Review | Read Reviews (9)

Prep Time:
30 Min
Cook Time:
8 Hrs 15 Min
Ready In:
8 Hrs 45 Min

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Original Recipe Yield 10 cups
 

Ingredients

  • 1 pound beef tenderloin, cubed
  • 1 pound boneless pork loin, cubed
  • 1/4 cup masa harina
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 3 cups chopped fresh tomatoes
  • 2 cups diced green chile peppers
  • 2 cups low-sodium beef broth
  • 1 tablespoon ground cumin
  • 1 large potato, cubed
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh cilantro
  • 1 dash cayenne pepper (optional)
  • salt to taste
  • ground white pepper to taste

Directions

  1. Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
  2. Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 295 | Total Fat: 14.4g | Cholesterol: 57mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 3, 2011 by Cammy K Supporting Member (Click to learn more about Supporting Membership)  view full review
This is a STEW! Why would you want to use an expensive cut of meat like a beef tenderloin in a...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 28, 2009 by Sharon F   view full review
We New Mexicans are VERY protective of our cooking heritage! It takes a lot to impress us. ...
The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 9, 2010 by FISHGIRL Supporting Member (Click to learn more about Supporting Membership)  view full review
Not authentic try Chile Verde II from this site. This is the real thing. Top with fresh...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Nov. 1, 2010 by Amy   view full review
We loved this recipe and although we did change some things, we feel it would be worth 5 stars...
The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed on Sep. 1, 2009 by maddi   view full review
I would use a lesser cut of beef; I agree with the other reviewers, this is not authentic, but...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Oct. 21, 2011 by Pearland Quilter   view full review
This is very tasty as written, but having grown up in NM, agree it's not quite authentic. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Dec. 7, 2010 by SLJ6   view full review
Used all pork and no beef....also used a can of fire roasted tomatoes and totally eliminated...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 11, 2010 by SweetBasil Supporting Member (Click to learn more about Supporting Membership)  view full review
Very good and comforting for a cold day. I used leftover grilled pork loin & no beef. Pretty...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Sep. 15, 2009 by Becky B   view full review
This stew was delicious. Great way to use tomatoes from my garden. Thanks for sharing the recipe.

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