Green Chile Stew With Chuck Roast

This Green Chile Stew with Chuck Roast is the soul of Southwestern comfort — a dish that warms the heart with every smoky, savory spoonful.

Tender chunks of beef simmer slowly in a rich, chile-infused broth that captures the essence of New Mexico’s culinary heritage. The roasted green chile gives the stew its signature character — earthy, mildly spicy, and deeply aromatic — while the potatoes and tomatoes lend balance and body.

It’s rustic yet refined, hearty yet soothing, the kind of stew that fills the kitchen with irresistible warmth. Whether enjoyed with soft flour tortillas or eaten straight from the bowl, this dish embodies slow-cooked tradition at its most flavorful.

Why People Will Love Green Chile Stew with Chuck Roast:

Deep, soulful flavor: Slow-simmered chuck roast develops a rich, tender texture that melts in your mouth, while roasted green chile infuses every bite with smoky warmth and subtle spice.

True taste of the Southwest: Each spoonful carries the essence of New Mexico — earthy chiles, sun-ripened tomatoes, and rustic simplicity that feels both nostalgic and timeless.

Comfort in a bowl: The stew’s hearty beef, creamy potatoes, and aromatic broth come together to create a meal that soothes from the inside out — perfect for cold nights or quiet moments at home.

Layers of homemade richness: Browning the beef, sautéing aromatics, and slowly simmering the broth builds incredible depth, transforming simple ingredients into something extraordinary.

Versatile and family-friendly: Serve it mild for the whole family or spice it up for chile lovers — it’s endlessly adaptable and even better the next day as the flavors deepen.

Perfect with tortillas or cheese: The tender beef and thickened broth pair beautifully with soft flour tortillas or a sprinkle of grated cheese — a satisfying, classic Southwestern touch.

A dish that tells a story: More than a stew, it’s a connection to tradition — slow cooking, shared meals, and the warmth of the kitchen filling the air with chile and comfort.

Key Ingredients

Chuck Roast: The heart of the stew — marbled, rich, and full of flavor. When slowly simmered, this cut transforms into tender, melt-in-your-mouth bites that carry the soul of the broth.

Roasted Green Chile: The signature ingredient that defines this dish. Smoky, mildly spicy, and deeply aromatic, the roasted chile adds layers of warmth and depth that can only come from true New Mexico flavor.

Baby Gold Potatoes: Soft yet structured, these potatoes absorb the bold chile-infused broth while adding creamy comfort and natural sweetness to balance the spice.

Aromatics — Onion and Garlic: The foundation of all great stews. Slowly sautéed until fragrant, they release their natural sugars and build the savory backbone that supports every other flavor.

Tomatoes (Canned and Fresh): The perfect dual touch — canned tomatoes bring acidity and depth, while fresh vine-ripened ones lend brightness and freshness to round out the stew.

Ground Coriander and Mexican Oregano: Earthy, citrusy, and aromatic, these spices elevate the dish from rustic to refined, blending seamlessly with the chile and beef to create that authentic Southwestern soul.

Chicken Stock: The unsung hero that ties it all together — light enough to let the chiles shine but rich enough to create a comforting, full-bodied base.

Olive Oil, Salt, and Pepper: Simple, essential, and grounding — they bring balance, enhance every note, and allow the natural ingredients to speak for themselves.

Expert Tips:

Brown the beef with patience: Take your time searing the chuck roast in small batches. Don’t crowd the pan — the goal is to caramelize the surface, not steam the meat. Those deep brown bits on the bottom (fond) are pure flavor gold that will enrich your broth.

Roast your chiles if you can: Freshly roasted Hatch or New Mexico green chiles bring unmatched smokiness and depth. Roast them until the skins blister, then let them steam in a covered bowl for easy peeling — it’s worth every minute.

Layer the seasoning: Salt lightly at the beginning and adjust toward the end. The flavors intensify as the stew reduces, and over-seasoning early can throw off the balance. Let the green chile be the hero — not the salt.

Simmer low and slow: True tenderness comes from time, not heat. Keep the stew at a gentle simmer — never a rolling boil. This allows the connective tissues in the beef to break down gradually, giving you that melt-in-your-mouth texture.

Deglaze with purpose: When you add the green chile or tomatoes, scrape the bottom of the pot to lift the browned bits left from searing. That’s where the complexity lives — deep, savory notes that can’t be replicated any other way.

Balance the acidity: Canned and fresh tomatoes bring brightness that cuts through the richness of the beef. If your stew feels too sharp, a small pinch of sugar or an extra spoonful of roasted chile will round it out beautifully.

Potatoes go in last: Add them only after the meat has started to tenderize. This prevents them from breaking apart or turning mushy, ensuring they soak up the broth while staying intact.

Let it rest before serving: After simmering, turn off the heat and let the stew sit covered for 10–15 minutes. This allows the starches and proteins to relax and the flavors to harmonize — your reward is a stew that tastes even deeper and richer.

Serve with warmth: Warm flour tortillas, buttered cornbread, or crusty bread transform this stew from hearty to unforgettable. A sprinkle of shredded cheese or a squeeze of lime adds brightness right before serving.

Green Chile Stew With Chuck Roast

Ingredients

2 to 2½ pounds chuck roast, trimmed of excess fat and cut into bite-size cubes

2 tablespoons extra-virgin olive oil (divided use)

Kosher salt and freshly ground black pepper, to taste

1 medium yellow onion, finely chopped

4 large garlic cloves, grated or finely minced

3 cups roasted green chile with juices (a mix of 2 cups mild and 1 cup medium is ideal; Young Guns or Hatch chile recommended)

1 can (14.5 ounces) diced tomatoes, undrained

1½ tablespoons ground coriander (about 4½ teaspoons)

2 teaspoons Mexican oregano, finely crushed between your fingers

8 cups low-sodium chicken stock

2 cups fresh crushed vine-ripened tomatoes (about 5 medium tomatoes)

1½ pounds baby gold potatoes, diced into bite-size cubes

Sea salt, to taste

Instructions

Sear the Beef

Toss the cubed chuck roast with 1 tablespoon of olive oil, then season generously with kosher salt and freshly ground black pepper.

Heat a large Dutch oven over medium-high heat.

Working in batches to avoid overcrowding, sear the beef on both sides until browned, about 2–3 minutes per side.

The goal is to caramelize the surface, not cook the meat through.

Transfer the browned beef to a bowl and set aside.

Sauté the Aromatics

Lower the heat to medium, add the remaining tablespoon of olive oil, and sauté the chopped onion until softened and translucent, about 4–5 minutes.

Add the grated garlic and cook for another 30 seconds, stirring constantly to prevent burning.

Incorporate the Green Chile

Add the roasted green chile with its juices, scraping up any browned bits (fond) from the bottom of the pot — these add tremendous flavor.

Sauté for about 3 minutes, until the chile is fragrant and fully warmed through.

Build the Flavor Base

Stir in the undrained diced tomatoes, ground coriander, and crushed Mexican oregano.

Return the seared beef and any accumulated juices to the pot, mixing everything together to coat the meat with the aromatic mixture.

Simmer the Stew

Pour in the chicken stock, cover, and bring to a gentle boil.

Reduce the heat to low and let the stew simmer for 1 to 1½ hours, stirring occasionally, until the beef begins to turn tender.

Skim off any foam or excess fat that rises to the surface as it cooks.

Add the Fresh Tomatoes and Potatoes

When the beef is nearly tender, stir in the fresh crushed vine tomatoes and cubed baby potatoes.

Continue simmering for 10–15 minutes, stirring occasionally, until the potatoes are fork-tender but still hold their shape.

Taste and season with sea salt as needed (typically 1–2 teaspoons).

Serve and Store

Serve hot with warmed flour tortillas on the side.

Garnish with grated cheese if desired.

The flavors deepen overnight, making leftovers even better.

Storage: Refrigerate, covered, for up to 4 days. Reheat gently in a saucepan over medium heat.

Freezing: Freeze for up to 5 months. Thaw overnight in the refrigerator before reheating. (Note: potatoes may develop a grainy texture once frozen, so consider reserving a portion of stew without potatoes and adding fresh ones when reheating.)

Important Notes When Making Green Chile Stew With Chuck Roast

The green chile defines everything: The soul of this stew lies in the quality and roast of the chile. Choose authentic New Mexico green chile — Hatch if possible — and roast it until blistered for that smoky depth. Mild, medium, or hot doesn’t matter as much as freshness and balance.

Choose the right cut of beef: Chuck roast is ideal because its marbling slowly melts into tenderness as it simmers. Avoid lean cuts — they’ll turn tough. The fat in chuck gives the stew its rich mouthfeel and satisfying flavor.

Don’t rush the simmer: Low and slow cooking is key. A gentle simmer allows the collagen in the meat to break down naturally, creating a silky, full-bodied broth that feels like it’s been cooking for hours — because it has.

Let the flavors layer naturally: Resist the urge to add too many extra spices. The beauty of this stew comes from the interplay of chile, tomato, and beef. The coriander and oregano are meant to lift the chile, not compete with it.

Adjust consistency with intention: For a thicker stew, simmer uncovered toward the end so the broth reduces and concentrates. For a lighter, soupier texture, add a splash of chicken stock before serving. Either way, it should feel hearty but not heavy.

Potatoes matter: Add the potatoes only when the beef is nearly tender. If added too early, they’ll fall apart and cloud the broth. They should be fork-tender and infused with chile flavor — not mushy.

Rest before serving: After turning off the heat, let the stew rest covered for about 10 minutes. This pause allows the juices to settle and the flavors to meld into that signature depth that defines every great chile stew.

Storing and reheating: This stew actually improves after a night in the fridge. The chile, tomato, and beef continue to blend and mature. Reheat gently over medium-low heat — never boil — to preserve the tender texture. Add a splash of broth if it thickens too much.

Freezing tips: Freeze in portions without potatoes if possible, since potatoes can turn grainy when thawed. Add fresh ones upon reheating for the best texture and flavor.

Serve it the Southwestern way: Pair with warm tortillas, sprinkle with shredded cheese, or add a few fresh green chile slices on top. It’s not just a stew — it’s a memory of the land, the fire, and the slow rhythm of a meal made with care.

How to Enjoy Green Chile Stew With Chuck Roast After Cooking

Let the stew rest before serving: Once you’ve turned off the heat, allow the stew to rest covered for about 10–15 minutes. This quiet moment lets the flavors settle and the broth thicken slightly, giving it that velvety consistency that clings to the beef and potatoes.

Serve it steaming but not boiling hot: The best temperature for this stew is when it’s warm enough to send up curls of chile-scented steam — hot enough to comfort, but cool enough to taste the layered notes of smoke, spice, and earthiness from the roasted chiles.

Pair it with something soft and simple:

• Flour tortillas are the classic companion — warm them on a skillet until just golden and use them to scoop up every drop of stew.
• Cornbread adds a hint of sweetness that contrasts beautifully with the chile’s warmth.
• Crusty artisan bread works perfectly for soaking up the rich broth.

Add a finishing touch of freshness: Just before serving, sprinkle finely chopped cilantro or diced fresh green chile on top. You can also squeeze a touch of lime juice for brightness — it cuts through the richness and lifts the entire dish.

Enhance it with a topping or side:

• A sprinkle of shredded cheese (cheddar, Monterey Jack, or queso fresco) melts into the stew for extra creaminess.
• A spoonful of sour cream adds cool contrast to the spice.
• Serve alongside Mexican rice or a light salad if you want a full meal.

Take your time with it: This stew isn’t meant to be rushed. Let each bite linger — the tender beef, the soft potatoes, the roasted green chile that slowly releases its heat. It’s a dish that warms both the body and the memory.

Enjoy the next-day magic: Like all great stews, the flavor deepens after resting overnight. Reheat gently on low heat with a splash of broth to loosen it. The second day brings a deeper smokiness, a smoother broth, and an even more harmonious flavor.

Create a moment around it: Serve it family-style in a heavy pot placed in the center of the table. The aroma alone invites everyone closer — a quiet reminder that comfort food is as much about togetherness as it is about taste.

Nutrition Information:

For your Green Chile Stew with Chuck Roast (per serving, based on approximately 6 servings total):

Calories: 390 kcal | Total Fat: 20.8 g | Saturated Fat: 6.9 g | Monounsaturated Fat: 9.2 g | Polyunsaturated Fat: 1.1 g | Cholesterol: 95 mg | Sodium: 540–690 mg (depending on broth and added salt) | Total Carbohydrates: 17.4 g | Dietary Fiber: 3.1 g | Sugars: 3.8 g | Protein: 33.6 g

Frequently Asked Questions

Can I use a different cut of beef instead of chuck roast?

Yes — while chuck roast gives the richest flavor and most tender texture after slow simmering, you can also use beef stew meat, brisket, or even short ribs. Just remember that cuts with some marbling work best; lean cuts may turn out tough or dry.

What kind of green chile works best for this stew?

Authentic New Mexico or Hatch green chiles are ideal for their smoky, earthy flavor. If unavailable, you can use Anaheim or poblano chiles for a mild version, or mix in a few roasted jalapeños for extra heat. Roasting the chiles yourself greatly enhances the depth and aroma.

Can I make this stew in a slow cooker or Instant Pot?

Absolutely. For a slow cooker, sear the beef and sauté the aromatics first, then combine everything and cook on low for 6–8 hours or high for 3–4 hours. For an Instant Pot, use the sauté function to brown the meat and aromatics, then pressure cook on high for 40 minutes with natural release.

How can I thicken or adjust the consistency of the stew?

For a thicker texture, simmer uncovered near the end to reduce the broth naturally. You can also mash a few potato pieces directly into the stew — they’ll dissolve slightly and act as a natural thickener. If it’s too thick, add a splash of broth or water to loosen it before serving.

How long does this stew keep, and does it taste better the next day?

Yes — it actually gets better overnight. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over medium-low heat (avoid boiling), adding a bit of broth if needed. The flavors meld beautifully by the second day, making it even more flavorful and comforting.

How do I ensure the beef becomes perfectly tender, not chewy?

The secret lies in slow, gentle simmering. Chuck roast needs time to break down its connective tissue — rushing it over high heat will toughen the meat. Keep the stew at a low simmer (barely bubbling) for 1 to 1½ hours, stirring occasionally. The result will be fork-tender beef that melts into the broth.

When should I add the potatoes so they don’t fall apart?

Add the potatoes only after the beef has started to tenderize — during the last 15–20 minutes of cooking. This timing ensures they become soft and creamy without disintegrating into the broth. Baby gold potatoes work best because they hold their shape while absorbing flavor.

How can I control the heat level of the stew?

Taste your roasted chiles before adding them — heat levels vary widely. For a mild stew, use mostly mild chiles and a bit of medium. For more kick, mix in a few roasted jalapeños or use hot Hatch chiles. You can always add more spice later, but you can’t take it away once it’s in.

What’s the best way to build deep flavor in the broth?

Every layer matters. Brown the beef well to create fond (the caramelized bits at the bottom of the pot), then deglaze it with the green chile and tomatoes. This lifts the savory base into the stew, giving you that slow-cooked taste even before it simmers. Using both canned and fresh tomatoes adds depth and freshness at the same time.

How can I prevent the stew from becoming greasy or too heavy?

Trim excess fat from the chuck roast before searing, and skim the surface of the stew occasionally as it simmers. A clean, balanced broth allows the smoky chile flavor to shine without feeling oily. For an even lighter texture, let the stew rest for a few minutes, then spoon off any fat that rises before serving.