New Mexico Hatch Green Chile Beef and Potatoes
This hearty New Mexico Hatch Green Chile Beef and Potatoes stew is the ultimate comfort food with a Southwestern soul. Made with slow-cooked, shredded beef, tender potatoes, and the smoky heat of Hatch green chiles, it’s a warm, flavorful dish that’s perfect for a chilly day or a family dinner. Serve it with tortillas or crusty bread, and prepare to fall in love with every bold, beefy bite.
Why You’ll Love This Recipe
Bold Southwestern Flavor – Hatch chiles bring heat, depth, and regional authenticity.
Tender Shredded Beef – Slow-cooked to perfection and infused with flavor.
One-Pot Comfort – A complete meal with meat, potatoes, and spice all in one dish.
Feeds a Crowd – This recipe makes a generous pot, perfect for gatherings or leftovers.
Customizable Heat – Choose Hatch or Anaheim chiles based on your spice tolerance.
Key Ingredients
Beef (Flank Steak, Chuck Roast, or Tri-tip) – Becomes tender and flavorful after slow-cooking.
Hatch or Anaheim Chiles – Roasted, peeled, and either blended or sliced. The star of the dish.
Russet Potatoes – Hearty and starchy, they soak up all the delicious flavors.
White Onion & Garlic – Classic aromatics that build the flavor base.
Beef Broth – Adds richness and body to the stew.
Freshly Ground Cumin (Toasted) – Earthy, warm, and slightly nutty.
Mexican Oregano – Fragrant and slightly citrusy, adds an herbal layer.
Avocado Oil – For searing and sautéing, neutral and high-heat friendly.
Ingredients
2 medium russet potatoes, peeled and diced (about 4 cups)
Salt and black pepper, to taste
Avocado oil
1 medium white onion, diced
4–5 garlic cloves, minced
2 lbs flank steak, chuck roast, or tri-tip
20–25 Hatch or Anaheim chiles, roasted, peeled, and cleaned (about 3 cups)
4 ½ cups beef broth
1 ½ tsp freshly ground cumin seeds (toasted)
1 tsp crushed Mexican oregano
Instructions
- Cook the Beef Season 2 lbs of beef with salt and pepper.
Heat 3–4 tablespoons avocado oil in a cast iron skillet.
Sear beef for 5 minutes per side until browned.
Transfer to a slow cooker with 8 cups water. Cook on HIGH for 4–5 hours, until tender and shred-ready. - Prep the Potatoes Peel and dice 2 medium russet potatoes (~4 cups).
Keep in water to prevent browning until ready to cook. - Sauté the Aromatics In a large pot, heat 2 tbsp avocado oil over medium.
Sauté 1 diced onion and 4–5 minced garlic cloves with a pinch of salt and pepper for 6–8 minutes, until softened and fragrant. - Prepare the Chile Sauce Blend 2 cups roasted Hatch chiles with 1 cup broth from the slow cooker until smooth.
Slice remaining chiles (about 1 cup) into thin strips and set aside. - Build the Stew Add shredded beef to the pot along with:
Blended chile sauce
3½ cups beef broth
1½ tsp toasted ground cumin
1 tsp crushed Mexican oregano
Bring to a boil, then reduce to simmer for 20 minutes.
- Add the Potatoes Drain diced potatoes.
Optional: Lightly fry them in oil for added flavor.
Add to the pot along with sliced chiles.
Simmer for **25–30 minutes, until potatoes are fork-tender and sauce is thickened to your liking. - Taste and Serve Adjust seasoning as needed with salt and pepper.
Serve hot with warm tortillas or crusty bread.
Expert Tips
Use Roasted Chiles Only – For the best flavor, roast your chiles over an open flame or under the broiler until charred, then peel and de-seed.
Frying the Potatoes – Adds an extra layer of flavor and prevents them from getting mushy in the stew.
Use a Dutch Oven – If skipping the slow cooker, simmer beef low and slow on the stove or bake covered in the oven at 325°F for 3–4 hours.
Make It Ahead – The flavors get even better the next day, making this a perfect make-ahead meal.
Important Notes When Making This Recipe
Hatch Chiles Vary in Heat – Taste before adding to control spice levels.
Use Enough Liquid – The beef broth keeps everything moist and develops a rich stew base.
Beef Cut Matters – Choose a cut that shreds well like chuck roast or flank steak.
Slow Cooker Tip – Don’t skip the sear! Browning the meat adds tons of flavor.
Nutrition Information (Per Serving, approx. 1½ cups)
| Nutrient | Amount |
|---|---|
| Calories | 420–480 kcal |
| Protein | 32–38g |
| Carbohydrates | 20–25g |
| Fat | 25–30g |
| Fiber | 2–3g |
| Sodium | 500–600mg |
Nutrition may vary depending on beef cut and amount of salt used.
Frequently Asked Questions
Q: Can I use canned Hatch chiles?
A: Yes! Fresh roasted chiles are best, but canned Hatch chiles work in a pinch—just be sure they’re fire-roasted.
Q: What can I serve with this dish?
A: Warm flour tortillas, cornbread, or crusty bread make perfect sides. Add a green salad or pickled onions for balance.
Q: Is this dish spicy?
A: It can be! Hatch chiles range from mild to hot. If you prefer less heat, use Anaheim chiles or a blend.
Q: Can I freeze leftovers?
A: Yes. Cool completely and freeze in airtight containers for up to 3 months. Reheat on the stove with a splash of broth.
Q: What can I use instead of flank steak?
A: Chuck roast, tri-tip, or brisket all work well due to their rich flavor and shreddable texture.