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New Mexican Green Chile Stew Recipe

New Mexico Green Chile

New Mexican Green Chile

New Mexican green chile was developed and grown in New Mexico.

It is thought that the New Mexican varieties were cultivated as early as the seventeenth century.

However, at some point, the early part of the 1900s, seeds were brought to California. They were grown in Anaheim, California and given the name "Anaheim".

The New Mexican grown green chiles are hotter than the California variety.

While Emilio Ortega was growing chiles near Anaheim, development and improvement of the modern varieties began in New Mexico.

The New Mexican varieties account for well over 50 percent of all hot chiles grown in the United States. New Mexico annually plants well over 20,000 acres. California second with over 5,000 and Arizona third with about 350 acres. All varieties are sold in both the green and red forms.

Welcome To Hatch The Chile Capitol Of The World


How To Get To Hatch Chile Festival

Hatch Green Chile Festival

August 31 st & September 1st, 2013

Hatch Business

Hatch is located off Interstate 25, between Las Cruces and Truth or Consequences, the Village of Hatch has experienced a steady but moderate growth. In 2007, the town population registered a little over 1,600 people. The Village of Hatch also serves seven unincorporated communities with a combined population of 5,000 people.

Hatch, New Mexico, Known worldwide for it's bountiful chile crop, also grown in the Hatch Valley onions, pecans, alfalfa, lettuce, cabbage, sweet potatoes, wheat, cotton, and various experimental crops. The local farming supports a host of subsidiary industries, such as onion sheds and chile dehydrating plants. As a matter of fact, Hatch is proud to have never experienced a crop failure!

Green Chile Stew

Green Chile Stew is a traditional dish from New Mexico and can be made with just chiles and meat, or with a variety of other ingredients and seasonings. This is one of my families favorites.

I hope you will try it and enjoy it as much as we do.


  • 8 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped.
  • 2 pounds lean pork, cut into 1 1/2 inch cubes
  • 2 tablespoons vegetable oil
  • 2 large onions, chopped
  • 2 cloves garlic, chopped
  • 2 small tomatoes, peeled and chopped (optional)
  • 1 large potatoe, chopped (optional)
  • 1 quart beef broth

New Mexico Green Chile Stew


  1. Brown the pork in oil, then remove and drain. Add the onion and garlic to the oil and saute until soft.
  2. Place all of the ingredients in a kettle or crockpot and simmer for 2 or more hours, or until the meat is very tender and starts to fall apart.
  3. Serve with warm flour tortillas.

Green Chile Ice Cream

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Hatch Green Chile Ice Cream Recipe!

Hatch Green Chile Ice Cream Recipe!

This recipe for Hatch Chile and Vanilla Bean Ice Cream is out of this world. If you are even the slightest bit curious, you have to give this perfect antidote to the heat a chance to wow you!

Get The Recipe Here : Farmers Market

Chile Roasting


Hatch Chile Festival

Roasting And Peeling Green Chile


A word of caution: WEAR GLOVES: Chile burns on exposed skin can be a serious problem

New Mexican varieties of chile are usually blistered and peeled before they are used in cooking.

Blistering or roasting the chiles is the process of heating fresh chile to the point that the tough transparent skin is separated from the meat of the chile, so that it can then be removed.

To begin first cut a small slit in the chile close to the stem end so that steam is able to escape.

1. The chiles can be places on a baking sheet and put directly under the broiler.

2. They can be put on a screen , and then roasted on the stove top.

3. They can be plunged into hot cooking oil to loosen the skins.

4.The favored method is to place the chile pods on a charcoal grill about five to six inches above the coals. Soon, you will see blisters, this will indicate that the skin is separating, be sure that the chiles are blistered all over to insure that they peel properly. The chiles may burn slightly, but be careful that they do not blacken or they will be nearly impossible to peel.

Immediately wrap the chiles in damp paper towels and place them in a plastic bag to steam for ten to fifteen minutes.

Freezing The Chile...Yes You can

Yes, you can freeze the green chile for future use!

To Be Frozen After Roasting

If you are going to be freezing the chiles whole, you will not need to peel them first.. They are actually easier to peel after they are frozen.

If they are going to be chopped then they would need to be peeled first.

The chilies are best frozen in the way you would plan to use them....Chopped or whole

Frozen chiles can be kept for 9 months to one year.

Canning roasted Hatch, NM green chili for the first time!

How To Dry The Chile Pods

The most common and oldest way to preserve chiles is by drying them.

To dry them start with chilies that are already starting to turn red. If the chile is picked before it is starting to turn red, chances are that it will never turn red. It is important to avoid any chiles that have black spots. These will mold and rot.

One way to dry chiles is to string them into RISTRAS to keep the chile pods whole. (see video)

Another way and quicker method is to turn the chile pods into powder. To do so you would, cut the fresh chile in half, remove the seeds, coarsely chop them, and then microwave them in small amount on low power until most of the moisture is removed.

Grind the chile into powders, being sure to wear a mask (a paint mask works well) to protect against inhaling the fumes. They can be ground in a food processor to the desired consistency.

Fresh Grown Green Chili

Worlds Longest Green Chili

The record breaking longest Chili in the Guinness world Book of records goes to:

June Rutherford ..for the 14 inch long Big Jim Chili...

The first world record chili was 17 inches long

Read all about it here: Worlds Longest Chili

More Recipes That May Be Of Interest

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    Seems I am always waiting for strawberry season...So I can make this bread..It is so delicious. Of course living in southern California, I can pretty much get strawberries year round..However they just aren't as tasty as fresh picked grown in the sun
  • Louisiana Spiced Fried Chicken Recipe
    Spicy Fried Chicken with a bite. Some do like it hot, if that is you, and you love fried chicken , then this Louisiana Spiced Fried Chicken is right up your alley...
  • Louisiana Red Beans With Rice Recipe
    In New Orleans it is a Monday luncheon favorite. Not only is it easy to prepare it is also delicious. It is a staple throughout the south. Louisiana Red Beans And Rice can be served as a side dish or as a main dish.


Faythe Payne (author) from USA on June 14, 2013:

@ agapsikap thank you for the vote and share..hope you enjoy the ice cream

Faythe Payne (author) from USA on June 14, 2013:

Marcy Goodfleisch I agree chile peppers are full of nutrients and tasty as well.. I have another good recipe with green chile and asparagus...when time allows I will put together a hub on that..

Faythe Payne (author) from USA on June 14, 2013:

Thank you rose-the-planner for the visit, and the vote..I love this stew, hope your husband will as well.

Faythe Payne (author) from USA on June 14, 2013:

Thank You vespawoolf..Enjoy the ice cream and thank you for the vote and share..

agapsikap from Philippines on June 12, 2013:

I'm interested in your chile ice cream recipe. Gonna try this one. Great hub. Interesting and useful and awesome. Voted up and sharing!

Marcy Goodfleisch from Planet Earth on June 11, 2013:

Oh, YUM! I love all types of Southwest and Mexican food (it's one of our National Cuisines in Texas), including the unique tastes from New Mexico. I like your ice cream recipe, too. It's always a huge deal when Hatch Peppers are in season here. I will be interested in trying this. Chile peppers are full of nutrients, so we can't go wrong here.

rose-the planner from Toronto, Ontario-Canada on June 11, 2013:

What an excellent and informative hub. The stew recipe looks delicious! Definitely something my husband would enjoy. I wonder what the ice cream tastes like? Thank you for sharing. (Voted Up) -Rose

Vespa Woolf from Peru, South America on June 11, 2013:

Wow, there's a wealth of information here. Although we don't have Hatch chiles in Peru (which I love!) we do have other varieties. I plan to try the chile ice cream recipe. What a surprise! I've never tasted it before, but your enthusiasm piques my curiosity. I also appreciate the stew recipe and tips for drying and freezing. Voted up and shared!

LongTimeMother from Australia on March 08, 2013:

lol. That's an article for you, faythef. If I wrote the article it would be something along the lines of "Why would anyone waste the tastiest part of their chillies?" To me, it's a bit like trying to take the seed out of passionfruit. Or tomatoes.

I've never heard of diverticulitis, but I guess I'll learn about it in your future article! Thanks for clearing up a question that's crossed my mind many times. :)

Faythe Payne (author) from USA on March 08, 2013:

LongTimeMother..WOW..that is wonderful that you are growing your own Chile and a lot of it..The reason most people remove the seeds is that it is said that is where the most heat comes from, it is also helpful to people that suffer from diverticulitis,as the seeds when digested can get trapped and cause a lot of pain...personally I just do not like a mouthful of seeds.....Good question..(that would make a really great article)

LongTimeMother from Australia on March 08, 2013:

Hi faythef. I am not joking when I say I have about 60 chilli plants currently growing in my greenhouse. They are all fruiting and every day I pick more lovely green chillies. I pick them green at this time of year because it means each plant has time and energy to produce even more chillies before winter. I only let the last ones of the season stay on the plant long enough to turn red. So this recipe is very useful to me right now.

Here is my question ... I notice in your recipe and most others that I see online, the recommendation is to remove the seeds. Unless I need seeds to start more plants, I never remove the seeds. Can you tell me, please, why do you remove the seeds? Just wondering. :)

Faythe Payne (author) from USA on January 20, 2013:

carol7777, its easy and good...

Faythe Payne (author) from USA on January 20, 2013:

WillStarr its also my favorite...Hatch is really the best place to get green chile..

carol stanley from Arizona on January 20, 2013:

This sounds delish. My husband loves Mexican food ...This looks easy enough. Thanks for sharing this. I am going to pin in my recipe section.

WillStarr from Phoenix, Arizona on January 19, 2013:

My favorite Mexican food! I used to drive through Hatch and eat lunch.


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