Stew

We Love this #1 Hatch Green Chile Stew

January 20, 2025 by Becky Spoon

We Love Traditional Hatch Green Chile Stew

Traditional Hatch Green Chile Stew has been a family favorite for years. I mean WE really love Traditional Hatch Green Chile Stew! It is loaded with tender pork, some potatoes, a beautiful gravy created from long and slow simmering, and of course the Hatch Green Chile.

This is just one of those stews that you may not be familiar with unless you have traveled to New Mexico. The Hatch green and red chile are unique to the area and they are amazing in taste, both of them, and we absolutely love both. You can get mild, medium or hot. I tend to use a combination of mild with a medium or a hot. We like a little kick, but not too hot to eat!

The harvest of the green Chile is seasonal. When you are in New Mexico, and even now in Texas you will find fresh green chilies and they will roast them for you. I store them in individual bags in the freezer for future use. You have to try them if you haven’t already! One of our favorite uses of the frozen green Chile in the freezer throughout the year is the Hatch Green Chile Stew! I’ve ordered them online when I have missed the harvest.

Roasted Hath Green Chile — Roasted Hatch Green Chile

I’ve ordered them form Hatch Chile Store many times. You can get them fresh or roasted, you can get them peeled and chopped, frozen which I prefer these days.

Green chile, just like Red chile is available in mild, medium, or hot. If you aren’t familiar with these chiles, I’d start with mild and medium. I have used Hot before and have not been able to eat it because it was fire. So I usually buy mild and medium and depending on the heat of the medium, I’ll add some medium because a little heat is good. You may be able to handle a lot of heat. My husband could…..but I can’t do too hot.

You can actually get 505 Southwestern brand from Amazon. https://amzn.to/4h5svb4. I think you can get these also from HEB also and I have used this brand often.

We Love Traditional Hatch Green Chile Stew

I make a lot of recipes with New Mexico Hatch Green Chile. Another recipe I have on the blog is my green chile enchiladas. Here’s the link. We Love New Mexico Hatch Green Chile Beef Enchiladas

New Mexico Hatch Green Chile Beef Enchiladas

I like both recipes. They are both absolutely delicious. You need nothing to serve with this stew except for some flour or corn tortillas. You’ll need a lot of tortillas to sop up the ever last bite of this Chile goodness!

What do you need for this dish?

olive oil or vegetable oil
pork shoulder
onion
garlic
flour (if you are gluten free a masa slurry will work)
fresh tomatoes
Hatch green chiles
jalapeno
salt
pepper
sugar
chicken or beef broth
*Potatoes are optional…they are not traditional, but I love the addition of potatoes

Here’s the recipe! Let me know what you think!

Traditional New Mexico Green Chile Stew

Print Recipe Pin Recipe

Servings: 6 Servings

Course: dinner, Lunch, Main Course

Cuisine: Mexican, new mexico

Ingredients Method

Ingredients

2 tbsp olive oil or vegetable oil
2 lbs pork, cut into 1-inch pieces (I use pork butt, shoulder)
1/2 Cup onions, chopped
1 clove Garlic, minced
1/4 cup Flour (if you are gluten free a masa slurry will work perfectly after the pork is tender and your stew has completed)
2 cups fresh tomatoes, peeled and chopped
2 Cups fresh green chiles, roasted, peeled and chopped or 2 cups frozen green chiles (or good quality in a Jar like 505 Southwestern)
1 fresh jalapeno pepper, chopped
1 tsp salt
1 tsp freshly ground black pepper
1 tsp sugar
1 cup Chicken or beef broth (more if needed)
2-3 large russet potatoes, cut into the size of your choice The potatoes are optional…they are not Original, but I like my stew with potatoes

Method

Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender. Serve with flour tortillas, or corn if you prefer.

the best beef stew over creamy polenta.

November 21, 2023 by Becky Spoon

Jump to Recipe

This beef stew over creamy polenta really is the best. I used short ribs that fell off the bone and their marbling just makes it delicious. The broth is rich mostly because of the short ribs. I use a chuck roast mostly which is very good too, but because I love short ribs so much it occurred to me that I should try this old fashioned beef stew I grew up with using short ribs. If you ever make a basic stew using short ribs, I think it will become your favorite.

Stew is the perfect comfort food in my opinion. I love it year around but especially when it’s cold. I love it with cornbread or just some really fresh saltines and of course big chunks of cheddar cheese. And, a favorite is over polenta. I remember growing up my Dad would make “polenta”. Seriously. It was before polenta was popular. We called it cornmeal mush. Anyway, we’d put the cornmeal mush or polenta in the bottom of the bowl, then add our beef stew! Amazingly Good! That is to this day a favorite way to eat beef stew.

No polenta, just the yummy stew with cornbread!

making the beef stew.

There’s a couple of steps in this recipe, but they are easy and make such a tremendous difference. I always use a well marbled chuck roast or in this instance I used short ribs. You actually could use a combination of oxtails and beef short ribs. I don’t use the stew meat you see in the store because it seems a little tough and it is really lean. You need the fat to make a delicious and rich broth.

I made the stew in the instant pot to save time in producing a very tender meat whether it is chuck roast or short ribs. Of course, you don’t have to make it in an Instant Pot; however, it will take some time to render the fat and to make a very tender ribs or roast, The ingredients and technique will remain the same without an Instant Pot.

My first step is to salt and pepper the short ribs or roast. If using a roast, I cut it into 1 inch cubes. I then brown them on both sides in a little oil on the normal sauté mode in the Instant Pot or on the stovetop in a heavy pan, medium to medium high. I saute in batches if I’m working with a large portion.

more instructions……

I then remove the meat from the pan and add a roughly choppd onion, carrots, celery and garlic. I cook stirring to release the bits from the bottom allowing the onions to become translucent I add the meat back in, the tomatoes , then I add the beef stock to cover the meat by about two inches, stirring to continue to deglaze the pan. I then add a bay leaf and I add one or two sprigs of fresh thyme. I secure the lid of the instant pot and set the Instant Pot for 35 to 45 minutes depending on the size.

At that point you can do a quick release or allow the Instant Pot to cool on it’s on. I check for salt and pepper and adjust. At this time I add additional carrots and potatoes because in the first cook I was building flavors and bringing the meat to fork tender so I just throw in a couple of carrots in for the flavor. Now I want lots of potatoes and carrots added and cooked until they are tender. I then set the instant pot to 10 minutes.

If you are cooking on your stovetop, cook follow the above steps and cook until the meat is tender. It make take 2 to 2 1/2 hours to become fork tender. At that point, check for seasoning, add the potatoes and carrots and cook until they are tender. Add your carrots about 5 to 10 minutes before potatoes, as it takes longer for carrots to get tender.

If you’re serving this without the polenta and want to serve it with cornbread, try my recipe for Southern Cornbread because it is no-fail (I think) and is delicious. Here’s the recipe for it: https://the2spoons.com/southern-cornbread/.

Another favorite to have with this stew is my Jalapeno Cornbread! It’s delicious. Loaded with jalapeno, creamed corn and cheddar cheese,s it is the perfect accompaniment so easy, the best jalapeno cornbread.

If you decide to make polenta, you can make it from cornmeal or you can buy polenta. I have purchased a coarse polenta and I’ve purchased an Instant polenta that seems finely ground. I have a hard time finding polenta in my area so if I order it online. This is what I ordered the last time: https://www.amazon.com/gp/product/B00DVIA9AE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1. This is an Instant Polenta that is good and so fast to make. Because I was having the polenta with the stew I really didn’t want a parmesan cheese element so I just added salt, pepper and butter. So good.

Here’s the yummy recipe for this beef stew. Enjoy!

beef stew over creamy polenta.

Print Recipe Pin Recipe

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

3 lbs Beef Short Ribs
Enough oil to coat the bottom of the pan
1 Lg onion, quartered
2 Carrots, quartered
2 Stalks Celery, diced
2 Cloves garlic, peeled and smashed
1 28 oz can of whole tomatoes, crushed with your hands or diced tomatoes if you prefer
Beef broth to cover the beef by 2 inches above
2 Bay leaves
2 Tbsp Canola oil

Finishing the stew

4-6 Carrots, peeled and cut into 1/2 inch pieces
4-5 Baking potatoes, peeled and cut into chunks Add more depending on your potato size, you want lots of potatoes and carrots
Salt and pepper to taste

Equipment

Instant Pot or other Pressure Cooker If not using a instant pot, I would use a Dutch oven or heavy pot.

Method

For the Short Ribs

Set your Instant Pot mode to sauté or if cooking on the cooktop, heat your pan to medium to medium high. While your pans are heating, salt and pepper the short ribs. Add the oil to your heated pan. Add the short ribs and sear on all sides. Remove and set aside.
Add the carrots, celery, onions, garlic, and bay leaves to the pot and cook until the onions are translucent. Add the back into the pot. Add your canned tomatoes to the pot. Add enough beef broth to cover the ribs by about 2 or 3 inches over.
Change the setting to the meat/stew mode and set for 45 minutes. When the 45 minutes has completed, quick release the steam. Check the doneness of the short ribs. They should be fork tender, falling off the bones.

To finish the Stew

Remove the short ribs from the pan. Remove the bone and cut the meat into large pieces if necessary. Set aside.
Add the potatoes and carrots to the broth and other ingredients. If using the pressure cook mode, set for 10 minutes. At the end of the 10 minutes, quick release the steam and check to see if your potatoes and carrots are tender. Stove top, add them to your pot and cook until tender.
Add your rib meat back in and adjust seasoning! Enjoy!

For the Polenta

Cook the polenta according to the package directions. Most recipes call for parmesan cheese. If you don't want the cheese just add salt, pepper and butter.

Boeuf Bourguignon – Beef Stew in Red Wine with Bacon, Onions, and Mushrooms

November 6, 2021 by Becky Spoon

I love a good beef stew, especially when it’s cold outside! This is from Julia Child’s Beef Stew with my tweeks. This stew is rich from the red wine and cooking it in the oven that Intensifies the flavors.

I like my stew with polenta especially when it’s thick like this stew, or with a slice of my buttermilk cornbread.

This is a must make during cold days to come! Leftovers are even better!! Bon Appétit!

Beef Stew in Red Wine with Bacon, Onions and Mushrooms

Print Recipe Pin Recipe

Servings: 6 servings

Course: dinner, Main Course

Cuisine: American

Ingredients Method

Ingredients

6 Oz Bacon with rind or Salt pork
1 Tbsp Olive oil or cooking oil
3 Lbs Stewing beef (I used chuck roast)
1 Onion, sliced
1 Carrot, sliced
Salt and pepper
2 Tbsp Flour
3 Cups Red wine
3 Cups Beef stock (more as needed)
1 Tbsp Tomato paste
2 Garlic cloves, mashed
1/2 Tsp Thyme
Bay leaf, crumbled
The blanched pork rind
18-24 Small white onions
6-8 Small to medium red potatoes

Method

Cut the rind off the bacon or salt pork and cut into strips 1/4 x 1 1/2 inch long. Do the same with the pork itself.
Simmer the rind and salt pork in water for 10 minutes. Drain and pat dry.
Preheat the oven to 450 degrees. Sauté the bacon in the oil over medium heat for 2 or 3 minutes to brown lightly. Remove and set aside.
Heat the same oil and bacon fat still in the pan until hot and add the beef that you have patted dry a few pieces at a time until nicely browned on all sides. Remove to the dish with the bacon .
In the same fat brown the onion and carrot.
Return the beef and bacon to the pan and add the flour with salt and pepper.
Set the casserole uncovered in the oven for 4 minutes. Toss the meat and return for 4 minutes. (This browns the flour and makes a light crust). Remove the casserole and turn the oven to 325.
Stir in the wine, and stock to barely cover the meat. Add tomato paste, garlic, and herbs. Bring to a simmer on top of the stove, then cover and set back in the oven. Cook for 2 1/2 to 3 hours until fork tender.
While the beef is cooking prepare the onions and mushrooms.
When the meat is tender, add the onions, potatoes and mushrooms and lightly combine. Sprinkle with chopped parsley and serve over polenta or just with a piece of cornbread.

For the onions

Melt a couple of tablespoons of butter along with 1-2 tablespoons oil in a skillet and add the trimmed onions. Sauté for about 10 minutes. Add about 1/2 cup beef stock or broth, a pinch of salt and pepper and a little thyme. Cover and simmer for 30-40 minutes until tender.

For the mushrooms

Place a skillet over high heat with 2 tablespoons butter and 1 tablespoon oil. Toss and shake the pan for 4-5 minutes. When the moisture is released the oil will appear again and the mushrooms will begun to brown. Remove from heat when they’ve lightly browned:

For the potatoes

Peel a small strip around each potato. Place in a saucepan covered with water and a little salt. Bring to a boil and cook until fork tender.

beautiful white bean and spring vegetable stew.

April 1, 2020 by Becky Spoon

Jump to Recipe

I love this beautiful white bean and spring vegetable stew! Probably because I love beans so much! Not only does this have white beans but there is seasonal fresh asparagus, and green peas that are best this time of the year. Radishes too are a vegetable that makes early in our gardens.

I used baby Lima beans. You could use large Lima beans, Great Northern Beans, Navy Beans and even Cannellini beans, which are a little harder to find in the dried state.

I love the Bob Red Mill products and that was the brand of baby Lima beans I had. They are a little more expensive, so use your favorite brand. Here’s the link for the Bob Red Mill Baby Lima Beans: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=135125638&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FBobs-Red-Mill-Baby-Lima-Beans-28-Oz%2F135125638

beautiful white bean and spring vegetable stew.

Unlike the usual method of cooking beans on the stove-top or in a pressure cooker or slow cooker, these beans are soaked overnight and cooked in a 300 degree oven.

Another recipe I have on the blog that I love is a vibrant greek bean salad. It is a delicious salad that I make a lot! Here’s the link for the recipe: https://the2spoons.com/vibrant-greek-bean-salad/

Here’s the recipe for the simple stew! Enjoy! One of my favorites!

White Bean and Spring Vegetable Stew

Print Recipe

Servings: 8 servings

Course: dinner, Lunch, Main Course

Cuisine: American, Greek

Ingredients Method

Ingredients

1 lb dried large white beans, small white beans soaked overnight, drained
1 onion, trimmed, peeled, halved trough core
3 ribs celery, trimmed, halved
10 large shiitake or button mushrooms
8 sprigs parsley, plus 3/4 cup parsley leaves with tender stems
1 head of garlic, halved, plus 1 garlic clove, finely grated
1 tbsp plus 1 tsp kosher salt, plus more
3/4 cup plus 3 tsp extra virgin olive oil, plus more for drizzling, divided
3/4 cup mint leaves
1 bunch radishes
1 bunch medium-size asparagus (about 1 lb)
1 10 oz bag frozen peas, thawed
8 thick slices country or sourdough bread
1 lemon, cut into 8 wedges

Method

Preheat oven to 300°. Combine beans, onion, celery, mushrooms, parsley sprigs, halved head of garlic, 1 Tbsp. salt, 3 Tbsp. oil, and 2 qt. water in a large Dutch oven. Bring to a simmer over medium-high heat, cover, and transfer to oven. Bake until beans are fully cooked, tender, and creamy through and through but as intact as humanly possible, about 1 hour, depending on the type, brand, and age of beans; start checking every 10 minutes after the first 45 minutes. (When checking beans for doneness, stir gently and taste at least 3 beans—it isn’t finished until they’re all tender!)
Using tongs, fish out aromatics and discard. Season with salt. Be generous! Under-seasoned beans are barely worth eating. Let sit on stovetop, uncovered, until ready to serve.
While beans are cooking, make your pistou and prep the vegetables and garnishes. Using your sharpest knife, finely chop mint and ¾ cup parsley leaves. (A dull knife will just mash your herbs and cause them to turn dark around the edges.) Transfer to a small bowl. Add ¾ cup oil, grated garlic, and 1 tsp. salt and stir to combine; set pistou aside.
Trim and wash radishes, then slice as thinly as possible into coins (a mandoline really helps here). Transfer radishes to a small bowl, cover with cold water, and chill until ready to use.
Wash asparagus and trim woody stems by bending each spear near the cut end until you find the place where it wants to break naturally. Cut off tips, then cut each tip in half lengthwise. Slice now-tipless stalks crosswise into thin coins. Toss asparagus coins and tips and peas in a medium bowl; set aside.
When you’re almost ready to serve the stew, return beans to a gentle simmer over medium heat, taking care not to stir too much—you don’t want to bust up those beans!
Generously drizzle oil into a large cast-iron skillet and heat over medium until shimmering. Working in two batches, fry bread slices until golden brown on both sides, about 2 minutes per side. Season with salt and transfer to a plate. (You may have to add more oil between batches, as the bread will soak some of it up.)
When beans are simmering, add reserved asparagus and peas and cook, stirring gently, until asparagus coins are barely cooked but still bright green and crunchy, about 2 minutes.
Drain reserved radishes. Bring Dutch oven full of stew directly to the table. Serve with fried bread, pistou, radishes, and lemon wedges.

Fisherman’s Stew, or Cioppino-Hearty & Robust

February 4, 2019 by Becky Spoon

Jump to Recipe

Fisherman’s Stew or Cioppino is a tomato-based seafood stew that was invented by the San Francisco Italian fishermen of North Beach in the late 1800s using whatever seafood was left over from the day’s catch. Often times it was with crab, shrimp, clams, and fish, which were then combined with onions, garlic and tomatoes, and then everything was cooked with herbs in olive oil and wine. Originally it was made on the boats while out at sea and in homes, but as Italian restaurants started sprouting up around the wharf, cioppino became a very popular dish at local restaurants.http://www.sftravel.com/article/definitive-history-cioppino-san-francisco

Fisherman’s Stew or Cioppino-Hearty & Robust

I honestly love seafood! When my grocer had mussels that they received that morning, some fresh scallops and cod, Fisherman’s Stew cane to mind! This Fisherman’s Stew is loaded with flavor! I made my own broth which can be made ahead and frozen.

This Fisherman Stew is perfect for any time of the year, lunch or dinner. Add a loaf of French Bread for sopping and you have the absolute perfect meal!

Fisherman’s Stew, or Cioppino, Hearty and Robust

Here’s the recipe! Pass the bread! I know you’ll love this! Here is the recipe for my stock: https://the2spoons.com/?p=4342)

Fisherman’s Stew, or Cioppino

Fisherman’s Stew or Cioppino is a tomato-based seafood stew that was invented by the San Francisco Italian fishermen of North Beach in the late 1800s using whatever seafood was left over from the day’s catch. Often times it was a crab, shrimp, clams, and fish, which were then combined with onions, garlic, and tomatoes, and then everything was cooked with herbs in olive oil and wine. Originally it was made on the boats while out at sea and in homes, but as Italian restaurants started sprouting up around the wharf, cioppino became a very popular dish at local restaurants.

Print Recipe Pin Recipe

Servings: 4 servings

Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

olive oil
1 1/2 cups yellow onion, diced
1 tsp minced garlic (about 3)
1 tsp whole fried fennel seeds
1/2 tsp crushed red pepper flakes
1 28 oz can crushed tomatoes, such as San Marzano
1 1/2 cups dry white wine
4 cups stock (https://the2spoons.com/?p=4342)
1 1/2 cod fillets, skin removed, 2 inch diced
1 lb sea scallops, halved crosswise
24 mussels, scrubbed (see recipe note)
3 tbsp minced fresh Parsley
garlic Toast or loaf of french bread for serving

Method

Heat 1/4 cup olive oil in a large heavy pot or dutch oven over medium heat. Add the onions and saute for 10 minutes until tender. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes until fragrant. Add the tomatoes, stock, wine, salt, and pepper to taste. Bring to a boil, lower the heat and simmer uncovered 30 minutes.
Add the cod first, the mussels. Do not stir. Bring to a simmer, lower the heat, cover and cook for about 4 minutes. At this time add the scallops and cover again and cook an additional 4 minutes. Turn off the heat, cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened. Ladle into large shallow bowls, sprinkle with parsley and serve with garlic bread or just a loaf of french bread for sopping the juices.

Notes

Scrub mussels with a wire brush, removing the little beard that is on some, soak in water for a few minutes to remove any sand, then drain.