New Mexico Green Chili Recipe
Anthony Bourdain's New Mexico Style Beef Chili is a hearty, richly flavored stew featuring beef chuck, New Mexico Hatch chiles, and poblano peppers. A slow-cooked chili enhanced with cumin, coriander, and beer, it's perfect for a warming meal
Ingredients
- 2 lbs beef chuck or pork shoulder cut into 1-inch cubes
- 1 lb fresh or roasted Hatch green chiles peeled, seeded, and chopped
- 1 large yellow onion chopped
- 4 garlic cloves minced
- 2 tablespoons vegetable oil
- 2 cups beef or chicken stock
- 1 cup potatoes peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano preferably Mexican oregano
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Optional Ingredients:
Optional Ingredients:
- 1 cup tomatoes chopped (for a slightly tangy variation)
- A squeeze of lime juice for added brightness
Instructions
- Roast the Green Chiles
- If you’re using fresh Hatch chiles, roast them under a broiler or over an open flame until the skin is blackened and blistered. Place the roasted chiles in a sealed plastic bag for 10 minutes, then peel off the skins and remove the seeds. Chop the chiles and set aside.
- Sear the Meat
- Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef or pork cubes and sear them until browned on all sides. This step locks in flavor and adds richness to your stew.
- Sauté the Aromatics
- Once the meat is browned, add the chopped onions and garlic. Sauté for 5 minutes until the onions are soft and translucent. Don’t skip this step – it builds a flavorful base for the stew.
- Add Chiles and Spices
- Stir in the chopped green chiles, cumin, oregano, salt, and pepper. Let the mixture cook for another 2 minutes to allow the spices to bloom.
- Simmer the Stew
- Pour in the stock and bring the stew to a boil. Reduce the heat to low, cover, and let it simmer for 1 to 1.5 hours, or until the meat is tender. Add the diced potatoes during the last 30 minutes of cooking.
- Garnish and Serve
- Taste and adjust the seasoning if needed. Serve the stew hot, garnished with fresh cilantro and a squeeze of lime juice. Enjoy with warm flour tortillas or a side of corn chips.
Notes
- Peppers: If Hatch chiles are unavailable, substitute with Anaheim peppers.
- Stock: Veal stock adds a deeper flavor, but beef stock works well.
- Beer: Use a Mexican or New Mexico beer for authentic taste.