Hatch Green Chile Stew
This traditional New Mexican stew showcases the bold, roasted flavor of Hatch green chile with tender stew meat, hearty potatoes, and fresh vegetables. It’s a rustic, soul-warming dish perfect for cold evenings or whenever you’re craving comforting Southwestern flavors.
Why You’ll Love This Recipe
Authentic Hatch green chile flavor thanks to BUENO Autumn Roast
Simple and hearty ingredients that are easy to find
Naturally gluten-free
Perfectly balanced heat with savory meat and mellow potatoes
One-pot meal that’s ready in under an hour
- Key Ingredients
Lean stew meat – Cubed beef or pork adds richness and depth.
BUENO Hatch Autumn Roast Green Chile – Roasted and frozen for maximum flavor.
Potatoes – Soak up the chile flavor and thicken the stew naturally.
Fresh tomatoes and onion – Add moisture and freshness.
Garlic – Enhances the base with aromatic depth.
Salt and water – Simple seasoning to let the chile shine.
Expert Tips
Brown the meat well – This builds flavor at the very start.
Use Yukon gold or red potatoes – They hold their shape better in stews.
No BUENO chile? Substitute with any fire-roasted Hatch green chile you have access to.
For a thicker stew, mash a few potatoes with a fork before serving.
Let it sit overnight – Flavors deepen beautifully by the next day.
INGREDIENTS
1 Tbsp. vegetable oil
1/2 lb. lean stew meat 1/2 in. cubed
3 small potatoes cubed
1/8 medium onion chopped
3 small tomatoes chopped
1-13 oz. container BUENO Hatch Autumn Roast Green Chile frozen
2 cloves garlic minced
1 cup water
1/2 tsp. salt
Instructions
- Heat 1 tablespoon of vegetable oil in a 3 or 4-quart pot over medium heat.
- Add ½ lb. of cubed stew meat and brown for about 4 minutes.
- Add cubed potatoes and chopped onion. Continue browning for another 4 minutes, stirring occasionally.
- Add the frozen 13 oz. container of BUENO Hatch Autumn Roast Green Chile and cook for 15 minutes, until the chile is fully thawed and heated through (to at least 165ºF).
- Stir in the chopped tomatoes, minced garlic, water, and salt. Bring the stew to a boil.
- Lower the heat, cover, and simmer for 20 minutes or until the potatoes are tender and the flavors have melded.
- Serve hot, with warm tortillas or cornbread on the side.
Important Notes When Making This Recipe
Do not thaw the chile ahead of time add it straight from frozen for best texture and flavor.
Adjust heat by choosing mild or hot chile varieties based on your spice tolerance.
Meat options: Beef, pork, or even ground meat work well if cubed stew meat isn’t available.
Storage: Keeps well in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition Information
(Estimated per serving, assuming 3 servings)
Calories: 290
Protein: 20g
Fat: 12g
Carbohydrates: 22g
Fiber: 3g
Sugar: 3g
Sodium: 580mg
Frequently Asked Questions
Q: Can I use fresh Hatch green chile instead of frozen?
A: Yes, just be sure to roast, peel, and chop them beforehand.
Q: What kind of meat is best?
A: Lean beef or pork stew meat works great. You can also use leftover roast.
Q: Is this stew spicy?
A: It has a medium heat depending on the chile used. Opt for mild chile if you’re sensitive to spice.
Q: Can I make this vegetarian?
A: Yes! Skip the meat and use vegetable broth instead of water. Add pinto beans for protein.
Q: What do I serve it with?
A: Warm flour tortillas, cornbread, or over rice for a heartier meal.