Classic New Mexican Green Chile Stew with Chef Allen Smith
Imagine sitting by the fireplace on a cold, wintery night, wondering what to cook for dinner. What would hit the spot, warm you up, and enhance your mood?The perfect answer is Green Chile Stew, one of the greatest New Mexico comfort foods of all time.Not your usual stew, Green Chile Stew, made with your choice of beef, pork, or chicken, is hearty enough to get any family through a cold winter night. Set the table with the Taos Twist flatware stand, a handcrafted piece that keeps 6-8 five-piece place settings neatly organized.This sample recipe from the Santa Fe School of Cooking will teach you how to make this traditional New Mexican dish. It is part of a larger online course that includes recipes for blue corn muffins and piñon butter—the perfect complement to Green Chile Stew!The full online class also includes a step-by-step demonstration video with Certified Culinary Professional Allen Smith, whose storied history includes being a Career Program Instructor at The Institute of Culinary Education in New York.Santa Fe School of Cooking, located downtown in the heart of Santa Fe, is an internationally acclaimed recreational cooking school and market specializing in foods of the American Southwest for over 34 years. We also have in-person class opportunities, so check those out if you live in or plan to visit Santa Fe. You can learn how to cook with our acclaimed chefs and become a genuine member of Santa Fe’s culinary community!
Ingredients and Specialty Cookware Available at the SFSC Marketplace
- Posole - White
- Roasted New Mexico Green Chile
- Blue Cornmeal
- Coriander
- Chipotle en Adobo
- Moses Honey
- Sea Salt
- Chamba - Black Clay Soup Pot - 3.5 qt.
- Chamba - Black Clay Soup Pot - 6 qt.
Other Ingredients
- Beef stew meat or Pork or Chicken
- Chicken or Beef stock
- Onions
- Potatoes
- Red bell pepper
- Garlic
- Cilantro
- Corn
- Green Chile or Jalapeño (fresh or from SFSC)
- Piñon Nuts / Pine Nuts
- Eggs
- Milk
- Cheddar cheese
- Honey
- Vegetable oil
- Butter
- Sugar
- Salt
- Flour
- Baking powder (at high altitude)
About Chef Allen Smith
Allen Smith, a Certified Culinary Professional, brings an extensive culinary background to The Santa Fe School of Cooking. Allen has recently returned from Dubai, UAE, where he completed project management of a new style grocery market that included an interactive café and cooking studio. He also completed the development of an exclusive Culinary Center, where he established the concept and professional curriculum. Before that, he was a Career Program Instructor at The Institute of Culinary Education in New York. He has extensive experience in food styling, recipe development, and catering.
Looking for additional recipes to make the entire meal from scratch? Join our convenient online course for the blue corn muffins, piñon butter recipes, specialty ingredients, and a video with Chef Allen Smith demonstrating all the techniques needed to make this unforgettable meal!
Green Chile Stew - Serves 8
- 1 1/2 pounds beef stew meat or pork or chicken
- 2 onions, diced
- 4 cups chicken or beef stock
- 2 Tablespoons salt
- 4 potatoes, cubed
- 1 red bell pepper, diced
- 3 cups chopped, roasted green chile
- 2 Tablespoons cilantro, or more to taste
- 2 to 3 Tablespoons oil to sauté beef, onion
- Dice stew meat into 1/2-inch pieces and brown in a hot saucepan.
- Add onions and continue to cook until onions are brown on the edges.
- Add stock and salt and bring to a boil.
- Add potatoes and simmer for 1 to 2 hours.
- Add diced peppers and garlic. Cook for another 1/2 hour.
- Finish with green chile and cilantro, cooking for another 15 to 20 minutes.
Optional ingredients: posole, pinto beans, corn, tomatoes, Chipotle en Adobo, crushed coriander seed