Childhood will always smell like a bubbling pressure cooker of green chile stew. Since before I could chase my sisters around the house with my heroic, F-15 Micro Machine yelling “Bogey 12-o’clock!”, I was eating green chile stew.
Though the recipes vary by household, this is as close to authentic as you are going to get and it might just change your life. It changed mine.
LET’S GET STEWIN’
Ingredients
- beef stew meat (chuck or other kind of roast)
- onion
- head of garlic
- green chile pods
- red potatoes
- chicken stock
- stewed tomatoes
Start by prepping your ingredients.
Top Tip: when you’re making stew, don’t agonize about ingredient cut size. Break out whatever spoon you’re going to use, place the cut ingredient on it, annnnd, if it fits, BINGO!
Brown your cubed stew meat first to build flavor in your Instant Pot.
Top Tip: This stew isn’t picky what kind or cut of meat you use, so don’t spend more $ than you have to. Just make sure whatever meat you’re using has some fat in it so it won’t powder on you when you throw it in the pressure cooker.
Only stir after a good brown has formed on the bottom of the cubes. The first round might be a little tough to scrape off, but that’s okay. Do your best not to rip the meat. Don’t worry, the pan will only get more obedient as the meat continues to brown!
When your last batch is done remove it and toss your onions and 1/2 cup (120 ml) of your chicken stock in the pot. The pot will be brown on the bottom (that’s good!).
Chop your green chile (they should be half the size of your onions).
Top Tip: The hotter the green chile, the smaller you should cut them.
In the pot for 20-minutes: browned meat, onion, garlic, green chile, canned tomatoes, and all of your chicken stock.
Note: I always use this time to make my tortillas.
After your stew has cooked for 20-minutes, vent it. Throw your potatoes in and give it a quick stir before you seal it up again. Another 10-minutes on high will make sure that your meat is buttery soft, and your potatoes aren’t mushy. It’s really magic!
After it finished. Vent for the final time. Salt to taste, and enjoy!
EQUIPMENT
COMMON QUESTIONS ABOUT THIS GREEN CHILE STEW
Can I make this less spicy?
Of course you can! Try using mild green chiles or go down to a 1/4th cup instead of 1/2 cup.
Is this Gluten Free?
Yes! I’ve never thickened my stew with flour and this recipe is purely gluten free!
Are tortillas required?
Absolutely.
MORE NEW MEXICAN RECIPES
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Green Chile Stew
- Total Time: 1 hour
- Yield: 4–6 (delicious bowls) 1x
- Diet: Gluten Free
Description
Authentic New Mexican Green Chile Stew
Ingredients
- 2-lbs (1 kg) cubed beef stew meat (chuck or other type of roast)
- 1 large diced onion (I use yellow onions for flavor/sweetness)
- 1 head diced garlic
- 1/2 cup (120 ml) Roasted, frozen (or fresh) green chiles– can used jarred salsa, but I’d stay away from canned as the taste is “tinny” and flat.
- 4–6 cleaned and chopped red potatoes
- 32-oz (950 ml) chicken stock
- 2 cups (480 ml) canned stewed tomatoes
Instructions
-
Start by cubing your ingredients. See Top Tip, above.
-
Set Instant Pot to brown
- Lightly salt your meat cubes before stirring around a teaspoon of avocado oil (or any other high-heat oil), and throwing in some of your meat. If you’re using the full 2-lbs, you’ll have to brown your cubes in shifts. See cooking Top Tip above. Set browned BUT NOT FULLY COOKED meat in a bowl off to the side.
- Toss your chopped onion and a 1/2 cup (120 ml) of your chicken stock into the empty (but brown) pan. Stir around to remove some of the fond clinging to the bottom of the pot. This is building a rich broth.
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Add in your chopped green chile, garlic, the remainder of your chicken stock, and your browned beef.
- Cook on high pressure for 20-minutes
- After the 20-minutes of cooking, vent pressure cooker. Add in your red potatoes, give it a quick stir, then cover and set for an additional 10-minutes of high-pressure cooking.
- When the final 10-minutes are done, vent for the final time. Salt to your liking and prepare for some serious taste bud bliss.
- DON’T FORGET TO MAKE YOUR TORTILLAS!
EQUIPMENT
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: New Mexican
Keywords: green chile stew, new mexican stew, mexican soup, gluten free soup, green chile recipes
When do you add the canned tomatoes?
I have looked everywhere, you have the stewed tomatoes in the ingredient list but you never say when to add them. Am I missing something?
The recipe didn’t say Ellen he added stewed tomatoes. He used beef but traditional should be pork
★★★
Absolutely pork should be used. I’m not a massive pork fan and those tender bits of beef have never disappointed.
Stewed tomatoes go in for the last quick round of pressure cooking not the first. Great catch! I’ll update that immediately!