New Mexico Green Chile Stew

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.

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Yields 8 Servings


1 1/2 Tbsp. coriander seeds, toasted and ground
1 Tbsp. olive oil or canola oil
1  1/2 pounds sirloin, trimmed with no fat
salt and pepper
1 large onion, chopped
3 large garlic cloves, minced
3 cups crushed tomatoes
6 cups chicken stock
1 tsp. oregano
1 pound potatoes, cut into ½” cubes
3 cups roasted, peeled, chopped New Mexico green chile
Salt to taste
Flour tortillas (as a side)


  1. To toast the coriander, heat a heavy skillet on the stovetop. Add the coriander seeds, shaking the skillet often until the seeds become aromatic and lightly brown. Transfer to a mortar and pestle and grind. Set aside.
  2. Heat the oil in a large Dutch oven medium high heat. Lightly salt and pepper both sides of the sirloin. Add to the Dutch oven and sear on both sides. Transfer to plate.
  3. Reduce the heat to medium. Add the onion and garlic. Saute’ for about 2 minutes.
  4. Add the tomatoes, ground coriander, oregano, stock, potatoes and green chile.
  5. Cut the meat into bite size cubes and transfer back into the pot along with any juices that have accumulated on the plate.
  6. Bring to a boil and reduce to a simmer.  Simmer for 45 minutes or until the potatoes are tender.
  7. Taste and add salt if necessary. (If you use canned tomatoes, you’ll probably not need to add salt.)

Serve with warm flour tortillas.


Recipe from MJ’s Kitchen, 2013