Christmas Green Chile Stew

Christmas Green Chile Stew is a bowlful of New Mexico comfort — a vibrant, warming blend of green and red chiles that captures the spirit of the season in every bite.

The ground beef adds hearty richness, the potatoes soak up all the roasted chile flavor, and the broth becomes a festive balance of smoky, spicy, and soothing. With the classic “red and green” combination known as Christmas style, this stew delivers both depth and brightness, making it perfect for cold nights, holiday gatherings, and anyone craving Southwestern warmth.

It’s simple, rustic, and deeply satisfying — the kind of dish that tastes like tradition and brings everyone back for seconds.

Why People Will Love Christmas Green Chile Stew Recipe:

A true taste of New Mexico’s “Christmas” tradition:

The combination of roasted green and red chiles creates a uniquely festive flavor profile — smoky, bright, and warming — that feels like holiday comfort in a bowl.

Hearty, rustic, and deeply satisfying:

Ground beef, potatoes, and rich broth come together to make a stew that’s both cozy and substantial, the kind of dish that warms you from the inside out on cold winter days.

Layers of flavor from simple, real ingredients:

Nothing here is complicated — just roasted chiles, aromatic spices, tender potatoes, and slow-simmered richness — yet the result is incredibly flavorful and nourishing.

Perfect balance of heat and comfort:

The stew delivers warmth without overwhelming spice, making it appealing to both chile lovers and those who prefer a mild, soothing bowl.

A make-ahead dream that tastes even better the next day:

Like all great stews, the flavors deepen and meld as it rests, making leftovers even more irresistible and perfect for busy holiday weeks.

Versatile enough for any table:

Serve it with tortillas for a simple dinner, offer it as part of a holiday spread, or enjoy it as a stand-alone winter comfort food — it fits beautifully anywhere.

Key Ingredients:

Roasted Green Chile (Hatch preferred) – The heart of the stew, bringing smoky depth, earthy heat, and that unmistakable New Mexican flavor that makes each spoonful vibrant and aromatic.

Roasted Red Chile – Adds warmth, sweetness, and a deeper, slightly fruity heat that balances the brightness of the green chile — together creating the iconic “Christmas style” flavor.

Ground Beef – A hearty, comforting base that adds richness and depth. As it browns with onions, it creates savory drippings that become the foundation of the stew’s flavor.

Russet Potatoes – Soft, tender cubes that absorb the chile-infused broth and help naturally thicken the stew as they simmer, bringing satisfying body to every serving.

Onion (and optional garlic) – Aromatic building blocks that add sweetness, depth, and complexity to the simmering broth.

Broth (homemade chicken or beef) – The liquid that ties everything together. It carries the chile flavors throughout the stew and provides warmth, richness, and comfort in each bite.

Cumin & Oregano – Earthy, classic Southwestern spices that amplify the roasted chile flavor, grounding the stew with warmth and subtle smokiness.

Expert Tips:

Brown the beef deeply to build the flavor base.

Don’t just cook the ground beef until it’s gray — let it develop a rich, dark crust in spots. Those browned bits at the bottom of the pot dissolve into the broth and give the stew a richer, more complex backbone.

Use high-quality roasted chiles (preferably Hatch) for authenticity.

Fresh-roasted chiles provide layers of smoke, fruitiness, and earthy heat that canned or jarred versions can’t match. If using frozen roasted chiles, thaw and drain well to avoid thinning the stew.

Bloom the spices in the fat before adding broth.

Stir the cumin, oregano, and garlic into the hot beef drippings. Heating spices directly in fat helps them release their essential oils, amplifying their depth and aroma throughout the entire stew.

Cut potatoes into even-sized cubes for perfect texture.

Uniform pieces cook at the same rate, preventing some potatoes from falling apart while others stay underdone. Medium-sized cubes hold their shape yet soften enough to thicken the broth naturally.

Use homemade broth whenever possible.

A rich chicken or beef broth elevates the stew dramatically, giving it a slow-simmered, comforting depth that packaged broths can’t fully replicate.

Simmer gently to avoid breaking the potatoes.

A strong rolling boil can cause potatoes to disintegrate. Once the stew comes up to temperature, keep it at a steady but gentle simmer for the best texture.

Stir in tomatoes at the right time.

Adding tomatoes too early can tighten the meat and slow potato softening due to acidity. Waiting until the potatoes are halfway cooked ensures perfect tenderness.

Taste and adjust salt toward the end.

Chiles, broths, and tomatoes all vary in saltiness. Season lightly at first, then fine-tune at the end so the stew lands in perfect balance — savory, bright, and warming.

Let the stew rest before serving.

Even 10–15 minutes off the heat allows the flavors to meld and the broth to settle into a silky consistency. Like most chile-based stews, it becomes even better after a night in the fridge.

Christmas Green Chile Stew

Ingredients

1 pound ground beef

1 medium onion, diced

1 cup diced roasted green chile (Hatch preferred)

1 cup diced roasted red chile (or roasted red peppers + red chile flakes)

2 teaspoons salt

1 tablespoon ground cumin

8 cups broth (homemade chicken or beef broth recommended)

4 russet potatoes, peeled and diced

1 cup diced tomatoes (canned or fresh)

Optional: 2–3 cloves garlic (minced), 1 teaspoon oregano, a pinch of red chile flakes for extra heat

For serving: Warm tortillas, cilantro, lime

Instructions

1. Brown the Beef

Place a large stockpot over medium heat.

Add the ground beef and diced onion.

Cook for 5–8 minutes, stirring occasionally, until the beef is mostly browned and the onions start to soften.

2. Add the Chiles & Spices

Stir in:

green chile
roasted red chile
salt
cumin
(plus garlic or oregano if using)

Mix well and let everything cook for 1 minute to bloom the spices.

3. Build the Stew

Pour in the broth and add the diced potatoes.

Stir well and increase heat to medium-high.

Bring to a steady boil.

4. Simmer & Add Tomatoes

Boil for 10 minutes, then stir in the diced tomatoes.

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Continue simmering for another 5–10 minutes, or until potatoes are tender and the stew thickens slightly.

5. Finish & Serve

Taste and adjust salt if needed.

Ladle into bowls and serve hot with:

warm homemade tortillas
chopped cilantro
lime wedges

This stew tastes even better the next day!

Slow Cooker Version

Brown the ground beef and onions on the stove.

Transfer to a slow cooker.

Add green chile, red chile, broth, salt, cumin, and spices.

Cook 8 hours on low or 4 hours on high.

Add potatoes and tomatoes 2 hours before serving to prevent mushiness.

Important Notes When Making Christmas Green Chile Stew

The balance of red and green chile defines the personality of the stew.

Using equal parts creates that classic “Christmas style” harmony — green chile brings brightness and vegetal heat, while red chile contributes sweetness, smokiness, and a deeper warmth. Adjusting the ratio will noticeably shift the flavor profile.

Quality of the chiles matters more than any other ingredient.

Hatch chiles or well-roasted peppers provide complexity that canned versions can’t match. Their natural smokiness and fruitiness become the soul of the stew, so choose the best you can find.

Ground beef adds richness, but the stew stays “broth-forward.”

Unlike thicker, heavier chilis, this dish is meant to be lighter in texture with a clear broth infused by the chiles and spices. Don’t reduce it too much — its comforting, sip-able broth is essential to its character.

Potatoes naturally thicken the stew as they soften.

Russet potatoes break down slightly during simmering, giving the broth body without any flour or cornstarch. Cutting them too small may make the stew overly thick; cutting them larger keeps the texture balanced.

Add tomatoes only after the potatoes begin to soften.

Tomatoes contain acid, which can slow potato cooking if added too early. Following the timing in the recipe keeps the stew tender, smooth, and evenly cooked.

Heat level depends on chile variety, not just quantity.

Even “mild” Hatch chiles can vary, and red chile can offer a deeper heat. Taste the chiles before adding them, and be ready to adjust with a pinch of red chile flakes or extra broth to reach the perfect warmth.

Salt amounts vary based on broth and chile source.

Homemade broth is often less salty; canned or boxed broths may be very salty. Taste the stew at the end and season cautiously so the chile flavors remain front and center.

Flavor improves dramatically after resting.

Like most chile-based stews, Christmas Green Chile Stew becomes richer, rounder, and more cohesive after a few hours — and even more so the next day. It’s an ideal make-ahead dish for busy winter weeks.

How to Enjoy Christmas Green Chile Stew After Cooking

Serve it piping hot to feel the full “Christmas” warmth.

This stew shines when steaming hot — the roasted chiles release their aroma, the broth feels soothing, and the potatoes become silky and comforting. Heating it thoroughly heightens both flavor and mouthfeel.

Pair it with warm homemade tortillas for the most authentic experience.

Soft flour tortillas or thick, warm corn tortillas are perfect for dipping, scooping, or wrapping tender pieces of potato and beef. The contrast of warm bread and chile-rich broth is one of the most satisfying ways to enjoy it.

Brighten each bowl with fresh toppings.

A sprinkle of chopped cilantro and a squeeze of lime add freshness that lifts the deep roasted flavors. These small finishes keep the stew lively, not heavy.

Serve it alongside rice or beans for a heartier meal.

Spoon the stew over steamed rice, Spanish rice, or creamy pinto beans to turn it into a more filling, comforting main dish — great for feeding a crowd or a hungry family.

Create “Christmas-style” smothered dishes.

Pour the stew over burritos, enchiladas, or crispy tacos for a restaurant-style plate. The broth soaks into the tortilla layers, creating a rich, deeply flavored meal.

Use it as a cozy winter breakfast.

Serve the stew with fried eggs or scrambled eggs on the side. The chiles and broth add a warming kick that pairs beautifully with breakfast foods and warms you up on cold mornings.

Let it deepen overnight for even richer flavor.

Like many chile-based stews, this dish becomes noticeably smoother and more balanced after resting. The chiles mellow, the broth gains depth, and the potatoes and beef absorb more flavor — making leftovers incredibly satisfying.

Freeze extra portions for future cold nights.

Christmas Green Chile Stew freezes exceptionally well. Store in airtight containers for up to 3 months, and reheat for an easy winter meal that tastes as comforting as the day it was made.

Nutrition Information:

For your Christmas Green Chile Stew

Based on a typical 1-cup serving with ground beef, potatoes, roasted chiles, and broth.

Frequently Asked Question

Can I make this stew mild without losing flavor?

Yes. Use mild Hatch green chile and roasted red peppers instead of hot red chile. The stew will still have deep roasted flavor, gentle warmth, and great color without overwhelming heat.

Can I substitute another protein for the ground beef?

Absolutely. Ground turkey, shredded chicken, diced pork shoulder, or even plant-based crumbles all work well. Just make sure to adjust browning time and seasoning to match the protein’s richness.

Why does the stew taste even better the next day?

As it rests, the chiles mellow and blend into the broth, the potatoes absorb more flavor, and the spices settle into a smooth, balanced heat. Overnight chilling creates a deeper, rounder stew.

Can I use canned chiles instead of roasted fresh ones?

You can, but the flavor won’t be as smoky or vibrant. If using canned chiles, drain them well and consider adding a small pinch of smoked paprika to boost depth.

What if my stew turns out too thin or too thick?

If too thin, simmer uncovered for 10–15 minutes to reduce naturally, or mash a few potato cubes into the broth. If too thick, stir in extra broth ½ cup at a time until the texture feels right.

Should I drain the ground beef after browning?

If your beef has a high fat content (80/20 or lower), drain some — but not all — of the fat. Leaving 1–2 tablespoons in the pot helps carry flavor and allows the cumin, garlic, and chiles to bloom properly.

Do the green and red chiles need to be peeled before using?

If they are freshly roasted with blistered skins, yes — removing most of the charred skin gives a cleaner, smoother flavor. If using jarred or frozen roasted chiles, they are usually pre-peeled and ready to use.

Why are the potatoes added before the tomatoes?

Tomatoes contain natural acidity, which can slow the softening of potatoes. Adding potatoes first ensures they cook evenly and turn tender before the tomatoes join the stew.

How do I control the heat level if my chiles are spicier than expected?

Add more broth to dilute, increase the potatoes slightly, or stir in a spoonful of sour cream when serving. You can also balance the heat with a bit more tomato, which naturally cools strong spice.

Can I cook everything at once in the slow cooker without pre-browning?

You can, but the flavor will be noticeably lighter. Browning the beef and onions first builds the savory base of the stew. If skipping this step, increase seasonings slightly and choose a flavorful broth to compensate.