New Mexico Green Chile Stew

This is my slow cooker version of a green chile stew from New Mexico. It is great to serve with tortillas, tortilla chips, green onions, and sour cream.

Prep Time:30 mins

Cook Time:8 hrs 15 mins
Total Time:8 hrs 45 mins

Yield:10 cups


  • 1 pound beef tenderloin, cubed
  • 1 pound boneless pork loin, cubed
  • ¼ cup masa harina
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 3 cups chopped fresh tomatoes
  • 2 cups diced green chile peppers
  • 2 cups low-sodium beef broth
  • 1 tablespoon ground cumin
  • 1 large potato, cubed
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh cilantro
  • 1 dash cayenne pepper (Optional)
  • salt to taste
  • ground white pepper to taste


  1. Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.

  2. Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.

Nutrition Facts (per serving)

295 Calories
14g Fat
20g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 295
% Daily Value *
Total Fat 14g 18%
Saturated Fat 5g 25%
Cholesterol 57mg 19%
Sodium 66mg 3%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 22g
Vitamin C 114mg 569%
Calcium 50mg 4%
Iron 4mg 19%
Potassium 839mg 18%

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