New Mexico Green Chile Beef and Potatoes
If you’re craving the bold flavors of the Southwest, this New Mexico Hatch Green Chile Beef and Potatoes is the ultimate comfort food. Tender shredded beef, earthy potatoes, and smoky Hatch green chiles are slowly simmered together to create a rich and flavorful stew that’s hearty enough for any season.
It’s the kind of dish that brings warmth to the table and a little spice to your soul.
Why You’ll Love This Recipe
Packed with Flavor: Roasted Hatch green chiles bring a unique smoky heat that defines New Mexican cuisine.
Comforting & Filling: This one-pot meal is full of protein and hearty potatoes, perfect for feeding a crowd or for cozy family dinners.
Slow-Cooked Goodness: The beef becomes incredibly tender and infused with bold spices and chile flavor.
Versatile: Serve it with tortillas, cornbread, or over rice—it fits into almost any meal plan.
Key Ingredients
Hatch Green Chiles: The heart of the dish—earthy, spicy, and deeply flavorful when roasted.
Flank Steak or Chuck Roast: Ideal for slow cooking, these cuts become melt-in-your-mouth tender.
Russet Potatoes: Their starchy texture soaks up all the flavors of the broth and chiles.
Cumin & Mexican Oregano: Classic Southwestern spices that deepen the stew’s flavor profile.
Garlic & Onion: Aromatics that build the base of the savory broth.
New Mexico Hatch Green Chile Beef and Potatoes
A hearty, comforting dish featuring tender beef, creamy potatoes, and roasted green chiles simmered in a flavorful broth.
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
Cook the Beef:
Season the beef with salt and pepper.
Heat 3–4 tablespoons of avocado oil in a cast iron skillet over medium-high heat.
Sear the beef for 5 minutes on each side.
Transfer to a slow cooker with 8 cups of water.
Cook on high for 4–5 hours, until tender and easy to shred.
Prep the Potatoes:
While the beef cooks, peel and dice the potatoes.
Place them in a bowl and cover with water to prevent browning.
Sauté the Aromatics:
In a large pot or deep skillet, heat 2 tablespoons of oil over medium heat.
Add diced onions and minced garlic.
Season lightly with salt and pepper, and sauté for 6–8 minutes until soft and fragrant.
Prepare the Chile Sauce:
Blend 2 cups of the roasted chiles with 1 cup of broth (from the slow cooker) until smooth.
Slice the remaining chiles into thin strips and set aside.
Build the Stew:
Add the shredded beef, blended chile sauce, 3 ½ cups beef broth, cumin, and oregano to the sautéed onions and garlic.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Add the Potatoes:
Drain the diced potatoes.
Optionally, fry them in a little oil for added flavor.
Add them to the pot, along with the remaining sliced chiles.
Simmer for 25–30 minutes, or until the potatoes are fork-tender and the sauce has reduced to your liking.
Serve:
Taste and adjust seasoning if needed.
Serve warm with tortillas or crusty bread.
Recipe Notes
Roasting Hatch Chiles: If you’re roasting your own chiles, place them on a grill or under the broiler until charred on all sides. Then transfer them to a covered bowl or sealed bag for 10 minutes to steam. This makes peeling much easier.
Choose Your Heat: Hatch chiles come in mild, medium, and hot varieties. Mix and match to customize the spice level to your liking.
Don’t Skip the Toasted Cumin: Toasting whole cumin seeds before grinding intensifies their flavor and gives the dish a deeper, earthier note.
Beef Alternatives: If you don’t have flank steak, chuck roast, or tri-tip, you can also use stew meat or even leftover shredded brisket.
Potato Texture Tip: Frying the diced potatoes in a little oil before adding them to the stew gives them a crisp edge and richer flavor, but boiling them in the stew works just as well for a more traditional finish.
Make-Ahead Friendly: This dish tastes even better the next day once the flavors have had time to meld. Great for meal prep or leftovers.
Broth Control: If you prefer a thicker consistency, let the stew simmer uncovered during the final cooking stage to reduce the liquid. For a soupier version, simply cook until the potatoes are just tender.
Garnish Ideas: Top with chopped fresh cilantro, diced avocado, shredded cheese, or a dollop of sour cream for extra richness and flavor.
Nutrition Information
(Approximate per serving; based on 6 servings)
Calories: 420 | Protein: 35g | Carbohydrates: 26g | Fat: 22g | Fiber: 3g | Sodium: 620mg | Sugar: 2g
Kitchen Equipment Needed
Cast iron skillet or sauté pan
Slow cooker (or Dutch oven for stovetop variation)
Blender
Sharp knife and cutting board
Large pot or deep skillet
Mixing bowls
Recipe Swaps and Variations
Meat Swap: Use pork shoulder or ground beef for a different protein option.
Vegetarian Option: Replace the beef with pinto beans or jackfruit and use vegetable broth.
Potato Swap: Yukon Golds or red potatoes can be used, though they’re waxier than russets.
Spice Level: Add diced jalapeños or a spoonful of chipotle in adobo to boost heat.
Make It Creamy: Stir in a splash of cream or a dollop of sour cream before serving for a rich twist.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in sealed containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm on the stovetop over medium heat or in the microwave until hot throughout.
Food and Drink Pairings
Sides: Flour tortillas, cornbread, Mexican rice, or refried beans.
Toppings: Fresh cilantro, diced avocado, shredded cheese, or a dollop of sour cream.
Drinks: Pairs beautifully with a cold Mexican lager, margarita, or horchata for a sweet contrast.
Frequently Asked Questions:
What makes Hatch green chiles so special?
Hatch chiles are grown in Hatch, New Mexico, and are known for their distinct flavor, mild heat, and smoky-sweet profile, especially when roasted.
Can I use canned green chiles instead of fresh Hatch chiles?
Yes, in a pinch, canned green chiles work.
Use about 3 cups total and consider blending some with broth as directed.
What cut of beef is best for this recipe?
Flank steak, chuck roast, or tri-tip are ideal—they become tender when slow-cooked and shred easily.
Is this recipe spicy?
It depends on the heat level of the Hatch chiles you use.
You can adjust the spice by adding or omitting seeds, or blending more chiles into the sauce.
Can I make this ahead of time?
Yes! The flavors deepen over time, making it even better the next day.
It stores and reheats beautifully.
Can I cook everything in one pot instead of using a slow cooker?
Absolutely. Sear the beef and then simmer it in broth in a Dutch oven on the stovetop for 2.5–3 hours until tender.
Do I need to peel the potatoes?
Peeling is recommended for a smoother texture, but if using thin-skinned varieties like Yukon Golds, you can leave the skin on.
Should I blend all the chiles?
Blending just a portion of the chiles creates a smooth sauce base, while reserving some sliced chiles adds texture and visual appeal.
Can I roast my own Hatch chiles at home?
Yes—place them under a broiler, over an open flame, or on a grill until charred.
Then steam in a covered bowl and peel off the skins.
How do I know when the beef is done?
It should shred easily with a fork. If it’s still tough, it needs more time simmering or in the slow cooker.