Greg's Famous Green Chile Stew

My husband went to college in New Mexico.  And that means one thing:  A sincere love for all things Green Chile.  There used to be a restaurant in town, modeled after The Shed in Santa Fe.  This was Mr. DD's favorite restaurant until sadly they went out of business.  They were famous far and wide for their Green Chile Stew.  In a quest to duplicate their savory stew, Mr. DD like Dr. Frankenstein, has spent years in his lab concocting the perfect recipe.  It isn't quite like the traditional New Mexico-style stew.  This version uses beef instead of pork.  But equally mouth watering!  I would definitely call this Mr. DD's signature dish.  It's taken him 15+ years to perfect, but it was definitely worth the trial and effort.  We've made gallons of this stuff over the years, and handed out the recipe more times than I can count.  Every fall when the weather starts to cool down we are so excited for the inaugural pot of stew to kick off the cool weather season. Thankfully, he agreed to let me post what he called, "A very sanitized version" of the recipe.  I hope you all enjoy it as much as we do.

A bowl full of goodness.
One of our true FAMILY recipes.

Nothing like a big pot of Green Chile Stew 
on a cold day.

This is so hearty, with big beef chunks,
potatoes and corn.  I like it with hominy too.

We serve it with flour tortillas, but sometimes
I make Indian Fry Bread to enjoy with it.
So Good! 

GREG'S FAMOUS GREEN CHILE STEW

2 pounds beef stew meat
1/4 cup flour
1/4 cup butter
6 cloves garlic, minced
3 cups beef broth
1 (12 ounce) bottle dark Mexican beer
1/2 cup green salsa
2 tablespoons snipped fresh oregano, or 2 teaspoons dry oregano
1 teaspoon cumin
3 medium potatoes, peeled and cubed
1 (14.5 ounce) can hominy, drained (or corn)
1/2-1 pound whole green chiles, roasted and diced
12 green onions, chopped
1/2 cup snipped fresh cilantro

Toss beef cubes with flour.  In a Dutch oven over medium heat, brown beef cubes in melted butter.  Using a slotted spoon, remove beef from pan.  Add garlic to drippings.  Cook 1 minute.  Add broth, beer, salsa, oregano and cumin.  Return meat to pot, add potatoes.  Bring to a boil.  Reduce heat.  Cover and simmers 1 1/2 hours, stirring occasionally.  Add hominy, green chiles, green onions and cilantro.  Heat through.  Serve with warmed flour tortillas and a dollop of sour cream.

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 2 hours

Did you know you can have Roasted Green Chiles shipped directly to you from New Mexico?
For more information, check HERE. 

NOTE: This post was originally published on 10/16/13 and updated on 10/23/26