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Authentic New Mexican Green Chile Stew

Green Chile Stew

  • Author: Ben
  • Total Time: 1 hour
  • Yield: 4-6 (delicious bowls) 1x
  • Diet: Gluten Free


Authentic New Mexican Green Chile Stew


  • 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.
  • 46 cleaned and chopped red potatoes
  • 32-oz (950 ml) chicken stock
  • 2 cups (480 ml) canned stewed tomatoes


  1. Start by cubing your ingredients. See Top Tip, above.

  2. Set Instant Pot to brown

  3. 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.

  4. 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. 
  5. Add in your chopped green chile, garlic, the remainder of your chicken stock, and your browned beef. 

  6. Cook on high pressure for 20-minutes
  7. 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.
  8. When the final 10-minutes are done, vent for the final time. Salt to your liking and prepare for some serious taste bud bliss.


  • 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