Description

This hearty New Mexico Hatch Green Chile Beef and Potatoes stew combines tender slow-cooked beef with roasted Hatch chiles, diced potatoes, and aromatic spices, creating a rich and flavorful dish perfect for warming meals. The slow simmering method melds the smoky, spicy chile flavors with tender beef and soft potatoes, making it a comforting southwestern classic.

Ingredients

Scale

Beef and Seasoning

2 lbs flank steak, chuck roast, or tri-tip
Salt, to taste
Black pepper, to taste
3–4 tablespoons avocado oil (for searing)

Vegetables

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)

Liquids and Broth

4 ½ cups beef broth
8 cups water (for slow cooker)

Spices

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)

Instructions

Cook the Beef: Season 2 lbs of beef with salt and pepper. Heat 3–4 tablespoons avocado oil in a cast iron skillet over medium-high heat. Sear the beef for about 5 minutes on each side until well browned. Transfer the seared beef to a slow cooker and add 8 cups of water. Cook on HIGH for 4–5 hours, or until the beef is tender and can be shredded easily.
Prep the Potatoes: Peel and dice 2 medium russet potatoes (approximately 4 cups). Keep the diced potatoes submerged in water to prevent browning until you are ready to cook them.
Sauté the Aromatics: In a large pot, heat 2 tablespoons of avocado oil over medium heat. Add the diced onion and minced garlic along with a pinch of salt and pepper. Sauté for 6–8 minutes until the vegetables are softened and fragrant.
Prepare the Chile Sauce: Blend 2 cups of the roasted, peeled Hatch chiles with 1 cup of beef broth taken from the slow cooker until smooth. Slice the remaining roasted chiles (about 1 cup) into thin strips and set aside for later.
Build the Stew: Shred the cooked beef and add it to the pot with the sautéed aromatics. Pour in the blended chile sauce, 3½ cups of beef broth, toasted ground cumin, and crushed Mexican oregano. Bring the mixture to a boil, then lower the heat and let it simmer gently for 20 minutes to allow flavors to meld.
Add the Potatoes and Chiles: Drain the diced potatoes well. For more flavor, you may lightly fry the potatoes in oil before adding them. Add the potatoes and the sliced chiles to the pot. Continue to simmer the stew uncovered for 25–30 minutes, or until the potatoes are fork-tender and the sauce has thickened to your preference.
Taste and Serve: Adjust the seasoning with additional salt and pepper if needed. Serve the stew hot, accompanied by warm tortillas or crusty bread for a satisfying southwestern meal.

Notes

Lightly frying the diced potatoes before adding them enhances their flavor and adds texture, but this step is optional.
Roasting and peeling the Hatch chiles yourself provides the best smoky flavor, alternatively roasted Anaheim chiles can be used.
Slow cooking the beef ensures tender, shreddable meat and rich broth for the stew base.
Adjust the number of chiles to your preferred heat level.
Serve with warm corn or flour tortillas or crusty bread to soak up the delicious sauce.
Leftovers taste even better the next day as flavors continue to meld.

Prep Time: 20 minutes
Cook Time: 5 hours 55 minutes
Category: Stew
Method: Slow Cooking
Cuisine: Southwestern American / New Mexican

Keywords: New Mexico, Hatch green chile, beef stew, slow cooker, potatoes, southwestern, spicy stew, hearty meal