Name: New Mexico Hatch Green Chile Beef and Potatoes Recipe
Prep time: 20 min
Cook time: 5 h 55 min
Total time: 6 h 15 min
Cuisine: Southwestern American / New Mexican
Ingredients: 2 lbs flank steak, chuck roast, or tri-tip; Salt, to taste; Black pepper, to taste; 3–4 tablespoons avocado oil (for searing); 2 medium russet potatoes, peeled and diced (about 4 cups); 1 medium white onion, diced; 4–5 garlic cloves, minced; 20–25 Hatch or Anaheim chiles, roasted, peeled, and cleaned (about 3 cups); 4 ½ cups beef broth; 8 cups water (for slow cooker); 1 ½ teaspoons freshly ground cumin seeds (toasted); 1 teaspoon crushed Mexican oregano; Salt and black pepper, to taste; 2 tablespoons avocado oil (for sautéing aromatics)

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

Step 1: Season 2 lbs of beef with salt and pepper. Heat 3–4 tablespoons avocado oil in a cast iron skillet and sear the beef for 5 minutes per side until browned. Transfer to a slow cooker with 8 cups water and cook on HIGH for 4–5 hours, until tender and shred-ready.

Step 2: Peel and dice 2 medium russet potatoes (about 4 cups). Keep them submerged in water to prevent browning until ready to cook.

Step 3: In a large pot, heat 2 tablespoons avocado oil over medium heat. Sauté the diced onion and minced garlic with a pinch of salt and pepper for 6–8 minutes, until softened and fragrant.

Step 4: Blend 2 cups of roasted Hatch chiles with 1 cup of beef broth from the slow cooker until smooth. Slice the remaining chiles (about 1 cup) into thin strips and set aside.

Step 5: Add shredded beef to the pot along with the blended chile sauce, 3½ cups beef broth, toasted ground cumin, and crushed Mexican oregano. Bring to a boil, then reduce to a simmer for 20 minutes.

Step 6: Drain the diced potatoes. Optionally, lightly fry them in oil for added flavor before adding. Stir in the potatoes and sliced chiles, then simmer for 25–30 minutes until potatoes are fork-tender and the sauce has thickened to your liking.

Step 7: Taste and adjust seasoning with salt and pepper as needed. Serve hot with warm tortillas or crusty bread.

Tips & Variations

Lightly frying the potatoes before adding them helps enhance their texture and adds a subtle caramelized flavor to the stew.

Use tri-tip or chuck roast for the beef depending on your preferred texture—tri-tip will be leaner, chuck roast richer.

If Hatch chiles are not available, Anaheim chiles make a great substitute with a similar mild heat and flavor.

To deepen flavor, toast the cumin seeds just before grinding to release their aroma.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can braise the beef in a heavy pot or Dutch oven on the stovetop or in the oven at low heat (around 300°F) for 3–4 hours until tender. This will yield similar results without the slow cooker.

How spicy is this stew?

The heat level depends on the Hatch or Anaheim chiles used; typically, these chiles provide a mild to moderate heat with smoky undertones. You can adjust the quantity of chiles or remove the seeds to control spiciness.