Table of Contents
Why You’ll Love This Stew
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New Mexican flavor from smoky, roasted Hatch green chiles
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One-pot meal with easy cleanup
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Freezer-friendly and perfect for batch cooking
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Customizable heat levels for kids or spice-lovers
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No pork, no alcohol, and adaptable for plant-based diets
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Great for cold weather, cozy weekends, or hearty lunches
🧾 Ingredients Overview
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless chicken thighs or beef stew meat | 1.5–2 lb, cubed |
| Hatch green chiles (roasted) | 3–4 cups, chopped |
| Potatoes (Yukon gold or russet) | 1.5–2 lb, peeled & cubed |
| Onion | 1 large, diced |
| Garlic | 4 cloves, minced |
| Olive oil | 2 tbsp |
| Chicken or vegetable broth | 4–6 cups |
| Ground cumin | 2 tsp |
| Mexican oregano | 1 tsp |
| Salt & black pepper | To taste |
Optional Add-ins
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Chopped jalapeño for extra spice
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Lime juice for brightness
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Cilantro for garnish
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Corn kernels or diced carrots for texture
🛠 Kitchen Tools You’ll Need
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Large Dutch oven or soup pot
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Baking sheet or cast iron pan (for roasting chiles)
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Knife + cutting board
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Measuring spoons/cups
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Wooden spoon or spatula
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Airtight containers for storage
🍲 Step-by-Step Recipe Instructions
4.1 Roast & Prep the Green Chiles
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Roast Chiles: Place Hatch green chiles under a broiler or over an open flame until the skins are blackened and blistered. Turn occasionally to roast all sides evenly.
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Steam & Peel: Transfer chiles to a bowl and cover tightly. Let them steam for 10 minutes.
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Remove Skins & Seeds: Once cool, peel off the skins, remove seeds and stems, then coarsely chop.
Pro Tip: Don’t rinse the chiles under water—this removes flavorful oils.
4.2 Brown the Protein & Aromatics
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Heat oil in a large pot over medium-high heat.
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Brown meat in batches to develop flavor. Remove from the pot and set aside.
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Sauté onions in the same pot for 3–4 minutes until translucent.
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Add garlic, cumin, and oregano. Cook 1–2 minutes until fragrant.
4.3 Simmer the Stew
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Return meat to pot along with roasted green chiles.
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Add potatoes and broth. Bring to a boil.
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Reduce heat and simmer uncovered for 35–45 minutes until potatoes are tender and flavors meld together.
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Taste and adjust seasoning with salt and pepper.
4.4 Garnish & Serve
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Optional Garnishes:
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Chopped cilantro
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Squeeze of lime juice
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Sliced avocado
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Tortilla chips or warm tortillas on the side
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Serve Hot: Enjoy as a standalone stew or with a side of rice or cornbread.
🧠 Expert Tips for Best Results
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Use a mix of mild and medium chiles to control heat.
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Yukon gold potatoes hold their shape well; russets give a slightly thicker stew.
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Let stew sit 10–15 minutes before serving to enhance the flavor.
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For a thicker consistency, mash a few potatoes directly into the broth.
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Freeze in individual portions for easy lunches.
🌱 Vegan & Vegetarian Adaptations
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Omit meat and substitute with:
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Cooked pinto beans or black beans
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Cubed tofu or tempeh
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Mushrooms for added umami
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Use vegetable broth instead of chicken broth.
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Add veggies like corn, zucchini, or bell peppers for color and variety.
🧊 Storage & Reheating Tips
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Refrigerator: Store in an airtight container up to 5 days.
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Freezer: Freeze cooled stew in freezer-safe containers for up to 3 months.
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To Reheat: Warm gently in a pot over medium-low heat, stirring occasionally. Add extra broth or water if it thickens too much.
❓ Frequently Asked Questions (FAQs)
Q1: Can I use canned green chiles instead of fresh Hatch?
A: Yes, if fresh Hatch chiles aren’t available, canned roasted green chiles work. Use 2–3 cups and drain before adding.
Q2: What protein alternatives can I use?
A: You can use chicken thighs, beef stew meat, or even ground turkey. For plant-based, try beans or tofu.
Q3: Is this stew spicy?
A: Hatch chiles come in different heat levels. Choose mild or medium for family-friendly spice. For more heat, add jalapeños or hot chiles.
Q4: Can I make this in a slow cooker?
A: Yes! Brown the meat and sauté aromatics first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
Q5: What’s the best way to thicken the stew?
A: Let it simmer uncovered, or mash some of the potatoes directly into the broth.
❤️ Final Thoughts
This Hatch Green Chili Stew brings the soul of New Mexico right to your table. Bold, hearty, and completely customizable, it’s the perfect dish for fall, winter, or anytime you’re craving deep flavor and satisfying comfort.
Whether you’re meal prepping, feeding a family, or exploring Southwest cuisine, this one-pot recipe delivers warmth and flavor with every spoonful—no pork, no alcohol, just real, vibrant ingredients.
