Green Chile Stew with Beef Brisket
This Green Chile Stew is a bold, soul-warming bowl of comfort, deeply infused with the smoky richness of brisket and the earthy heat of roasted green chiles.
Rooted in Southwestern tradition, it’s a rustic, hearty dish that blends savory meat, creamy potatoes, and robust spices in every spoonful.
Why You’ll Love This Recipe
Smoky and satisfying: The brisket adds deep, savory richness that elevates the stew.
Perfect balance of heat and comfort: Green chiles bring warmth without overwhelming spice.
Crowd-pleaser: Great for gatherings, meal prep, or cold nights.
Naturally gluten-free and hearty enough to be a full meal.
Key Ingredients
Smoked brisket: Pre-cooked and finely chopped for easy flavor infusion.
Green chiles: Roasted and chopped for an authentic Southwestern heat.
Yukon Gold potatoes: Creamy and perfect for stewing.
Chicken broth & tomatoes: A flavorful base that keeps it light and vibrant.
Onion, garlic, cumin, and Tabasco: For depth, warmth, and a hint of spice.
Green Chile Stew with Smoked Beef Brisket
Ingredients
1 yellow onion, finely chopped
2 large cloves garlic, minced
1 box (32 oz) Swanson’s chicken broth
1 (12 oz) can fire-roasted diced tomatoes
3 Yukon Gold potatoes, peeled and diced
5–6 green chiles (roasted, peeled, seeded, and chopped)
1 lb smoked beef brisket, finely chopped or shredded
1 tsp ground cumin
2 tsp salt (or to taste)
1 tsp black pepper
1 dash Tabasco (optional, to taste)
Garlic powder (optional, to taste)
2 cups water (for initial simmer)
10–12 cups water (for main stew base)
Instructions
Sauté the base:
In a large soup pot, heat a bit of oil over medium heat.
Add the chopped onion and cook until softened (about 5 minutes).
Add garlic and sauté for 30 seconds, until fragrant.
Add vegetables and green chile:
Stir in diced potatoes and chopped green chiles.
Season with salt and black pepper.
Sauté for another 3–5 minutes.
Simmer for flavor:
Add 2 cups of water.
Cover and cook over medium-low heat for about 15 minutes, or until the potatoes begin to soften and caramelize slightly.
Build the broth:
Pour in the chicken broth, fire-roasted tomatoes, cumin, and remaining water (10–12 cups depending on how thick you want the stew).
Bring to a boil.
Add the brisket:
Reduce to a simmer.
Stir in the pre-cooked, finely chopped smoked brisket.
Add a dash of Tabasco and a pinch of garlic powder for an extra kick.
Final simmer:
Let the stew simmer for 15–20 minutes more to allow the flavors to come together.
Taste and adjust:
Taste the broth and adjust salt, pepper, or hot sauce to your liking.
Serve:
Ladle hot stew into bowls and serve with warm tortillas or crusty bread.
Recipe Notes – Green Chile Stew with Smoked Brisket
Use leftover brisket or smoked meat:
This stew is perfect for repurposing leftover brisket. Slice or shred it cold—it’s easier to handle—and chop finely for even distribution in the stew.
Roast your chiles for the best flavor:
If you’re using fresh green chiles (like Hatch or Anaheim), roast them until the skin blisters and blackens. Peel, remove seeds, and chop before adding. Jarred roasted green chiles also work in a pinch.
Sauté the veggies first:
Sautéing the onion, garlic, potatoes, and chiles before adding broth develops deep flavor and gives the potatoes a head start on softening.
Simmer low and slow:
Once the brisket is added, simmer gently. High heat may break apart the meat or make it chewy. Low simmering melds the flavors beautifully.
Thickness tip:
If you prefer a thicker stew, reduce the water slightly or mash a few potatoes near the end of cooking to naturally thicken the broth.
Spice levels are adjustable:
The dash of Tabasco adds a nice kick, but you can omit or increase it depending on your heat preference. Add cayenne or chopped jalapeños for more heat.
Salt balance matters:
Because smoked brisket and broth can be salty, add salt gradually and taste before the final seasoning.
Meal prep friendly:
The stew holds up well and tastes even better the next day, making it great for batch cooking or freezing for later meals.
Garnish adds flair:
A sprinkle of chopped fresh cilantro, green onions, or a squeeze of lime before serving brings brightness and color to the bowl.
Serve with sides that soak up flavor:
Tortillas, cornbread, or rustic bread are ideal for dipping into the rich broth.
Nutrition Information
(Estimated per serving, for 6 servings)
Calories: ~390 | Protein: ~28g | Carbohydrates: ~22g | Fat: ~22g | Fiber: ~3g | Sodium: ~900mg
Frequently Asked Questions:
Can I use fresh green chiles instead of roasted ones?
Roasting is essential for flavor. If using fresh, roast them first over a flame or under a broiler.
What if I don’t have brisket?
Substitute with any cooked beef like pot roast, tri-tip, or even ground beef in a pinch.
Can I make this stew in a slow cooker?
Yes—just sauté the aromatics first, then combine all ingredients (except brisket) in the slow cooker and cook on LOW for 6–8 hours. Add brisket during the last 30 minutes.
How spicy is this dish?
Mild to medium. Adjust the chiles and Tabasco to taste.
Can I use beef broth instead of chicken broth?
Yes, but chicken broth keeps the stew lighter and lets the chiles shine.
Why add the brisket at the end?
Since the brisket is pre-cooked, adding it later prevents overcooking and keeps it tender.
Should I peel the potatoes?
Peeling is preferred for a smoother texture, but you can leave skins on if they’re thin.
Can I make this ahead of time?
Yes, and it actually tastes better after sitting overnight as the flavors meld.
Do I need to blend the stew?
No blending is needed—this stew is chunky and rustic.
Can I make it thicker?
Simmer uncovered to reduce, or mash some of the potatoes right in the pot.