Best 6 New Mexico Green Chili Crock Pot Stew Recipes

In the heart of New Mexico, where the aroma of roasted green chilies fills the air, there's a culinary gem waiting to be savored: New Mexico Green Chili Crock Pot Stew. This hearty and flavorful stew is a symphony of flavors that brings the essence of the Southwest to your table. With its tender chunks of pork or beef simmered in a savory green chili sauce, this stew is a perfect blend of heat, spice, and comfort. Whether you're a fan of classic comfort food or looking for a taste of New Mexican cuisine, this crock pot stew is sure to satisfy your taste buds. This article offers a collection of carefully curated recipes that cater to various preferences and dietary restrictions. From traditional pork or beef stews to vegetarian and even vegan options, there's a recipe here to suit every palate. Dive into the vibrant flavors of New Mexico with these mouthwatering green chili crock pot stews.

Here are our top 6 tried and tested recipes!

HATCH GREEN CHILE PORK STEW

Hatch Green Chile Pork Stew image

Chunks of pork, potato and green chile in a seasoned Mexican green sauce.

Provided by Evelyn

Categories Main Course

Time 4h20m

Number Of Ingredients 14

Ingredients

3 lbs Pork shoulder (cut into 1/2 inch cubes)
1-2 tablespoons olive oil
6-7 Hatch green chile (roasted and chopped into 1/2″ pieces or 1(14oz) can of chopped green chiles)
1 large onion (chopped (about 1 cup))
3 whole potatoes (peeled and cubed)
5 cloves garlic (minced)
1 tablespoon Mexican oregano
1 tablespoon cumin
2 tablespoons cider vinegar
2 cups chicken broth
1 10 oz can green enchilada sauce
1/2 tsp Salt
1/2 tsp Pepper
Flour Tortillas

Steps:

Season pork cubes with salt and pepper and brown in a large dutch oven with the olive oil over medium-high heat until brown in batches.
Remove the pork cubes and allow them to drain on paper towels.
Add chopped onions in the dutch oven and cook until soft and translucent about 5-6 minutes.
Add green chiles, garlic, cumin, oregano and cook for 1minute.
Add vinegar and stir to deglaze the pan, pour in the enchilada sauce and chicken broth, heat.
Place pork cubes in a slow cooker, pour the sauce from the Dutch oven over the pork, add the potatoes and cook for 3-4 hours on high.
Pork will be tender and the sauce will be thickened.
Serve with heated tortillas on the side

Nutrition Facts : Carbohydrate 16 g, Protein 42 g, Fat 34 g, SaturatedFat 12 g, Cholesterol 146 mg, Sodium 599 mg, Fiber 4 g, Sugar 2 g, Calories 547 kcal, ServingSize 1 serving

NEW MEXICO GREEN CHILI CROCK POT STEW

new mexico green chili crock pot stew image

really nice on a cold day

Provided by jennifer solorzano

Categories Other Soups

Time 5h

Number Of Ingredients 12

Ingredients

2 lb chopped pork meat
3 clove cloves garlic chopped
1 large onion chopped
2 can(s) diced tomatoes
3 c chopped green chili you can use canned green chili but there is nothing like fresh roasted
1/4 c chopped cilantro
10 peppercorns
1 Tbsp ground cumin
3 c chicken stock you can substitute for chicken bullion if you don't have chicken stock
sea salt to taste
4 large russet poatoes
3 Tbsp oil

Steps:

1. roast your green chili over flame until blackened put them in zip lock baggy to sweat peels off and set aside
2. chop your pork meat into chunks flour and fry until golden brown in about three tablespoons oil after frying place in crock pot
3. peel and chop four large russet potatoes about same size as your meat place those in crock pot
4. chop your onion garlic and cilantro also place in crock pot
5. put in your two cans of diced tomatoes add your three cups of chicken stock and your sea salt to taste and your peppercorns
6. now your chilies should be ready to peel the skin should slide right off...chop them and put them in the crock pot

NEW MEXICO GREEN CHILE BRISKET STEW

New Mexico Green Chile Brisket Stew image

Cooked in an Instant Pot® electric pressure cooker, this stew takes on the wonderful flavors of the Southwest and is ready in little time to make a hearty, satisfying, comfort-food meal. Garnish with sprigs of fresh cilantro, if desired.

Provided by Candy Morehouse

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h

Yield 8

Number Of Ingredients 20

Ingredients

2 ¼ pounds beef brisket
1 ½ teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon ground black pepper
¼ teaspoon herbes de Provence, crumbled
1 pinch ground red chile pepper
¼ cup masa harina
1 ½ tablespoons vegetable oil
1 cup sliced carrots
1 cup sliced celery
1 medium yellow onion, coarsely chopped
1 (14.5 ounce) can chicken broth
1 cup dried pinto beans, sorted and rinsed
2 potatoes, peeled and diced
2 medium tomatoes, peeled, seeded, and diced
1 cup chopped green chile peppers
1 cup water
1 teaspoon garlic salt

Steps:

Cut brisket in half to fit the pressure cooker. Place brisket on a large plate or sheet of waxed paper. Season both sides of each piece with chili powder, oregano, onion powder, cumin, black pepper, herbes de Provence, and red chile pepper. Dredge brisket pieces in masa harina; reserve any masa that falls off.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; when hot, add brisket to the pot and brown both sides of each piece, about 7 minutes. Transfer brisket to a plate. Add carrots, celery, and onion; saute until slightly softened, about 5 minutes more.
Pour chicken broth and beans into the pressure cooker. Add any reserved masa and the browned brisket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Remove brisket from the pressure cooker and set aside. Add potatoes, tomatoes, green chiles, and water to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Trim excess fat from brisket and cut into bite-sized pieces.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add up to an additional cup of water if stew is too thick. Add brisket back to the pot. Add garlic salt.
Cook the stew on low heat until warmed through, up to 1 hour.

Nutrition Facts : Calories 269.9 calories, Carbohydrate 35.5 g, Cholesterol 26.8 mg, Fat 5.9 g, Fiber 7.3 g, Protein 19.3 g, SaturatedFat 1.5 g, Sodium 1184.9 mg, Sugar 5.1 g

NEW MEXICO GREEN CHILE STEW

New Mexico Green Chile Stew image

This is my slow cooker version of a green chile stew from New Mexico. It is great to serve with tortillas, tortilla chips, green onions, and sour cream.

Provided by Staci Booth

Categories Soups, Stews and Chili Recipes Stews Beef

Time 8h45m

Yield 8

Number Of Ingredients 16

Ingredients

1 pound beef tenderloin, cubed
1 pound boneless pork loin, cubed
¼ cup masa harina
1 tablespoon olive oil
1 red onion, chopped
3 cups chopped fresh tomatoes
2 cups diced green chile peppers
2 cups low-sodium beef broth
1 tablespoon ground cumin
1 large potato, cubed
3 cloves garlic, minced
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh cilantro
1 dash cayenne pepper
salt to taste
ground white pepper to taste

Steps:

Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 19.5 g, Cholesterol 56.5 mg, Fat 14.4 g, Fiber 3.3 g, Protein 22.3 g, SaturatedFat 5 g, Sodium 66.2 mg, Sugar 5 g

CROCK POT CHICKEN (OR BEEF OR PORK) GREEN CHILE STEW

Crock Pot Chicken (Or Beef or Pork) Green Chile Stew image

I have not made this recipe yet, but it is tried and true by a friend of mine, on another board, Marsha Tbay, a very reliable source. What I like about this recipe is that it is so versatile, you can use chicken, beef or pork to vary it. Personally, I would brown the meat first in a little oil then continue with the recipe. The 8-10 hours is the time it is cooking in the crock pot.

Provided by dawnie2u

Categories Stew

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

5 boneless skinless chicken breast halves (cut in 1-inch cubes or (2 lb. beef round, chuck or pork shoulder or butt cut into cubes)
2 teaspoons ground cumin
1 teaspoon dried sage
2 large onions (chopped)
2 garlic cloves (minced)
1 tablespoon cider vinegar
6 small red potatoes (quartered)
3 poblano peppers (seeded and diced)
10 tomatillos (husked, chopped)
1 1/2 cups chicken broth (low sodium)
1/2 cup chopped fresh cilantro

Steps:

Combine all ingredients except cilantro in crock pot.
Cover and cook on low setting for 8-10 hours.
Serve garnished with chopped cilantro.
Note: Comments from the person originally posted this: This is what we had for dinner tonight. It's delicious! The original recipe called for 2 pounds of beef round or chuck, cut in 1 inch pieces, but I substituted 5 boneless, skinless chicken breast halves, and it turned out fine.

AUTHENTIC NEW MEXICO GREEN CHILE STEW

Authentic New Mexico Green Chile Stew image

i first had this when i went to albuquerque to visit family 15 years ago...wow is this good!! after several attempts to recreate & falling short i've finally perfected it...at least in my mind but i haven't had the real stuff in over 8 years :( this recipe is so tasty and worth the time it takes to put together...try it out!

Provided by catalinacrawler

Categories Low Cholesterol

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

12 -15 hatch green chilies (if not available anaheim will work too)
2 lbs pork shoulder
2 tablespoons vegetable oil
1/2 cup onion, finely chopped
2 minced garlic cloves
1 -2 jalapeno, diced (only necessary if using anaheim chiles)
6 cups chicken broth
6 ounces beer (optional)
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
3 bay leaves
1/2 teaspoon cumin
1 (10 ounce) can diced tomatoes
3 large potatoes, diced 1/2-inch
2 tablespoons butter
2 tablespoons flour

Steps:

Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
add jalepeno, broth, half a can of beer, spices.bring to a simmer.
let simmer for 1 hour.
Peel skin from chiles, chop and add to the pot (including the seeds).
Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
Simmer until potatoes are done.
melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.

Tips:

Use fresh green chiles for the best flavor. If you can't find fresh green chiles, you can use frozen or canned green chiles, but the flavor will not be as good.
Roast the green chiles before adding them to the stew. This will help to bring out their flavor and make them less bitter.
Use a variety of beans in your stew. This will add flavor and texture to the dish.
Add some corn to your stew. This will add a bit of sweetness and help to balance out the heat of the green chiles.
Season your stew with cumin, oregano, and chili powder. These spices will help to give the stew a delicious Southwestern flavor.
Serve your stew with sour cream, shredded cheese, and tortillas.

Conclusion:

New Mexico green chili crock pot stew is a delicious and easy-to-make dish that is perfect for a cold winter day. With its combination of fresh green chiles, beans, corn, and spices, this stew is sure to please everyone at your table. So next time you're looking for a hearty and flavorful stew, give this recipe a try. You won't be disappointed!