Description
This New Mexico Green Chile Stew is a hearty and comforting dish featuring tender beef, smoky green chile peppers, and soft potatoes in a richly spiced broth thickened with masa harina. Slowly cooked in a slow cooker, the stew develops deep, satisfying flavors that bring warmth and bold Southwestern character to your table.
Ingredients
Meat and Coating
- 1 pound beef tenderloin, cubed
- 1 pound beef stew meat, cubed
- ¼ cup masa harina
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 red onion, chopped
- 3 cups chopped fresh tomatoes
- 2 cups diced green chile peppers
- 1 large potato, cubed
- 3 cloves garlic, minced
Liquids and Seasonings
- 2 cups low-sodium beef broth
- 1 tablespoon ground cumin
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh cilantro
- 1 dash cayenne pepper (optional)
- Salt to taste
- Ground white pepper to taste
Instructions
- Coat the Meat: Place the beef tenderloin cubes, beef stew meat cubes, and masa harina into a large plastic bag. Shake well to coat the meat evenly. This step helps to thicken the stew and add texture to the meat.
- Brown the Meat: Heat olive oil in a large skillet over medium-high heat. Add the coated meat cubes and cook, stirring frequently, until evenly browned on all sides, about 10 minutes. Browning seals in flavor and develops rich color.
- Combine Ingredients in Slow Cooker: Transfer the browned meat to a slow cooker. Add chopped red onion, fresh tomatoes, diced green chile peppers, beef broth, ground cumin, cubed potato, minced garlic, fresh oregano, fresh cilantro, cayenne pepper if using, salt, and ground white pepper. Stir gently to combine.
- Slow Cook the Stew: Cover the slow cooker and cook on the Low setting for about 8 hours until the meat is tender and the flavors are fully developed. Occasionally stir the stew if possible and taste to adjust seasoning before serving.
- Serve: Once done, serve warm with warm tortillas or crusty bread to enjoy the rich, hearty flavors of this Southwestern stew.
Notes
- For extra heat, add more green chile peppers or increase the cayenne pepper.
- To thicken the stew further, stir in additional masa harina mixed with water during the last 30 minutes of cooking.
- Add extra vegetables like carrots or corn for more texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; flavors improve overnight.
- The stew freezes well for up to 3 months.
- Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally.
- You can also simmer the stew on the stovetop over low heat if a slow cooker is not available.
- Prep Time: 30 minutes
- Cook Time: 8 hours 15 minutes
- Category: Stew
- Method: Slow Cooking
- Cuisine: Southwestern American
