Rustic Potato Hatch Chile Stew

Here’s my go-to hatch chile stew recipe, with tender chunks of pork, roasted hatch chiles, and a rich broth filled with potatoes, onions, and just the right blend of Southwest seasonings.

This hearty stew has become our family’s favorite comfort food during the cooler months. I often make a double batch on Sundays so we can have leftovers for busy weeknight dinners. Nothing beats a warm bowl of chile stew after a long day, don’t you think?

What Kind of Hatch Chiles Should I Use?

Hatch chiles come in different heat levels, from mild to extra hot, so you’ll want to choose based on your spice preference. While fresh Hatch chiles are only available for a few weeks in late summer, you can find frozen or canned versions year-round – and they work perfectly in stews like this one. For this recipe, the BUENO® Autumn Roast® variety is specified, which offers a nice medium heat level and that classic roasted flavor that Hatch chiles are known for. If you’re making substitutions, look for any roasted Hatch chiles, and remember that the roasting process is key as it brings out their smoky, slightly sweet flavor that makes New Mexican cuisine so special.

Options for Substitutions

Let’s talk about what you can swap in this classic southwestern stew:

• Hatch Green Chile: While Hatch chiles are really the star here and give this stew its authentic flavor, if you can’t find them, you can use a mix of poblano peppers and regular green chiles. Just make sure to roast the poblanos first by charring them under the broiler, removing the skin, and chopping them up.
• Stew meat: You can use pork shoulder cut into cubes instead of beef, or even chicken thighs for a lighter version. If using chicken, reduce the cooking time by about 15 minutes to prevent it from getting too dry.
• Potatoes: Any potato variety works here – russet, red, or yukon gold. Sweet potatoes can work too, adding a nice contrast to the spicy chiles.
• Vegetable oil: Feel free to use any neutral cooking oil like canola or even olive oil.
• Fresh tomatoes: If fresh tomatoes aren’t in season, you can use one 14-oz can of diced tomatoes, drained. Fire-roasted ones add nice flavor too!

Watch Out for These Mistakes While Cooking

The biggest mistake when making Hatch chile stew is rushing the meat-browning process – taking your time to sear the meat in batches creates a rich foundation of flavor and prevents the meat from becoming tough and chewy. Another common error is adding the potatoes too early in the cooking process, which can make them fall apart and become mushy – instead, add them about 30-40 minutes before the stew is done. When it comes to the Hatch chiles, don’t skip thawing them completely before adding to the stew, as frozen chiles can release excess water and dilute the rich flavors you’re building. For the best results, let the stew simmer on low heat for at least 1.5 to 2 hours until the meat is fork-tender, and remember to taste and adjust the seasoning gradually throughout cooking since the chiles can vary in heat level.

What to Serve With Hatch Chile Stew?

This hearty Southwest stew calls for some classic Mexican-inspired sides to round out your meal. Warm flour tortillas or fresh cornbread are perfect for soaking up all that tasty green chile broth. I like to serve a simple side of Mexican rice or cilantro-lime rice to make the meal more filling, and the rice does a great job of soaking up the spicy flavors too. For a fresh contrast to the rich stew, try adding a basic cabbage slaw or a crisp green salad with lime vinaigrette – the cool, crunchy texture really balances out the warm, tender meat and potatoes.

Storage Instructions

Keep Fresh: This hearty Hatch chile stew tastes even better the next day! Place it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors really have time to mingle and develop, making each bowl more delicious than the last.

Freeze: This stew is perfect for batch cooking! Let it cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It’ll keep well in the freezer for up to 3 months. Pro tip: freeze in individual portions for easy grab-and-go meals.

Warm Up: When you’re ready to enjoy your stew again, thaw it overnight in the fridge if frozen. Then gently warm it up on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of water if it’s too thick. The potatoes may be a bit softer after freezing, but the flavor will still be amazing!

Preparation Time	10-15 minutes
Cooking Time	45-60 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-500
• Protein: 30-35 g
• Fat: 15-20 g
• Carbohydrates: 45-50 g

Ingredients

• 1 tbsp vegetable oil
• 1/2 lb lean stew beef, cut into 1/2 in cubes
• 3 small potatoes, diced
• 1/8 medium onion, chopped
• 3 small tomatoes, chopped
• 13 oz bueno® hatch autumn roast® green chile, frozen
• 2 cloves garlic, minced
• 1 cup water
• 1/2 tsp salt

Step 1: Brown the Beef

• 1 tbsp vegetable oil
• 1/2 lb lean stew beef, cut into 1/2 in cubes

Heat the vegetable oil in a 3- or 4-quart pot over medium heat.

Once the oil is hot, add the cubed stew beef.

Brown the beef on all sides over low heat for about 4 minutes, stirring occasionally to prevent sticking.

Step 2: Add and Brown Potatoes and Onions

• 3 small potatoes, diced
• 1/8 medium onion, chopped

Add the diced potatoes and chopped onion to the pot with the browned beef.

Continue to cook over low heat, browning the potatoes and onions for another 4 minutes while stirring occasionally so nothing burns.

Step 3: Cook with Green Chile

• 13 oz BUENO® Hatch Autumn Roast® Green Chile, frozen

Add the frozen Hatch Autumn Roast® Green Chile to the pot.

Cook the mixture for 15 minutes, stirring occasionally to combine.

Make sure the mixture reaches at least 165ºF, so everything is thoroughly cooked and the flavors meld together.

I like to let the chile thaw a bit before adding for easier mixing, but you can add it straight from the freezer as well.

Step 4: Add Remaining Ingredients and Simmer

• 3 small tomatoes, chopped
• 2 cloves garlic, minced
• 1 cup water
• 1/2 tsp salt

Stir in the chopped tomatoes, minced garlic, water, and salt into the pot.

Increase the heat to bring the mixture to a boil, then lower the heat, cover, and let it simmer gently for 20 minutes.

This allows all the flavors to come together and the beef to become tender.

For a more pronounced garlic flavor, I like to add the garlic just a few minutes before the tomatoes, but following the recipe works perfectly well too.