Steps in Preparation

01:11 – Preparing Green Chile Stew
10:19 – Green Chile Explanation
15:42 – Preparing Muffins
27:47 – Checking Progress on Stew
32:30 – Preparing Pinon Nut Butter
45:30 – Plating of Meal

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Classic Green Chile Stew and Blue Corn Muffins with Chef Allen Smith

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Warm, spicy tastes and enticing aromas evoke Santa Fe's rich cultural traditions. This class allows you to experience our delicious cuisine, including local cooking techniques and the lore of the region and includes classic New Mexican green chile stew, blue corn and green chile muffins and piñon butter.

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.
Shop the SFSC Marketplace

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)

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
  1. Dice stew meat into 1/2-inch pieces and brown in a hot saucepan.
  2. Add onions and continue to cook until onions are brown on the edges.
  3. Add stock and salt and bring to a boil.
  4. Add potatoes and simmer for 1 to 2 hours.
  5. Add diced peppers and garlic. Cook for another 1/2 hour.
  6. 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

Blue Corn & Green Chile Muffins with Piñon Nut Butter - Makes 1 1/2 to 2 dozen

Preheat oven to 375º

  • 3/4 cup softened butter
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1 cup corn
  • 3/4 cup diced green chile or 1/4 cup minced jalapeño
  • 1 cup all-purpose flour
  • 1 cup blue cornmeal
  • 2 teaspoons baking powder (at high altitude)
  • 1 teaspoon salt
  • Piñon Nut Butter (see next tab)
  1. Grease muffin tin or use paper muffin cups.
  2. Cream the butter and sugar together until smooth. In a separate bowl, whisk the eggs and milk together. Slowly add the egg/milk mixture to the creamed butter and continue to mix until well combined. Add the corn, cheeses, and chile and combine well.
  3. In a separate bowl, combine the flour, cornmeal, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and blend well. Pour into the muffin tin and bake until just firm, about 25 minutes. Serve warm with Piñon Nut Butter.

Piñon Nut Butter - Makes about 1/2 cup

  • 1/2 cup butter, softened
  • 1 Tablespoon honey
  • Salt to taste
  • 1/2 cup toasted piñon nuts
  1. With a wooden spoon, cream butter, honey, and salt together in a small bowl.
  2. Pulse piñon nuts in a food processor until fine, but not a paste. Stir into the butter mixture.
  3. The butter can be used immediately, or rolled into cylinders in plastic wrap, then refrigerated or frozen. Piñon butter can be frozen for several weeks.
  4. Slice into rounds before serving.