Green Chile Stew

This Native American recipe has a kick to it because it features two types of hot peppers that will be sure to wake up your taste buds.

Nutrition Facts

Green Chile Stew


217 Per Serving


27g Per Serving


2g Per Serving

Cost Per ServingCost Per Serving

Calories 217
Total Fat 6.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 2.5 g
Cholesterol 56 mg
Sodium 79 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 4.5 g
Added Sugars 0 g
Protein 27 g


Servings  4  

  • 1 Tbsp. corn or canola oil
  • 1 lb.beef sirloin, beef round or flank steak (whatever is on sale), cut into 1/2-inch cubes, all visible fat discarded
  • 1 small onion (yellow or white)
  • 2 clove minced, fresh garlic OR
  • 2 tsp. jarred, minced garlic
  • 2 Tbsp. whole-wheat flour
  • 2 cups fresh tomatoes (chopped) OR
  • 14.5 oz. canned, no-salt-added, chopped tomatoes
  • 6 Hatch chilies (roasted, skinned) OR
  • 2-3 oz. no-salt-added, canned green chiles
  • 1 jalapeño or Serrano pepper (skip this if you don't like spicy food), chopped, (optional)
  • 1/2 tsp. Black pepper
  • 2 cup low-sodium, fat-free chicken broth


Tip: Click on step to mark as complete.

  1. In a stew pot, heat oil over medium-high heat and add beef. Stir occasionally, until browned – about 5 minutes.
  2. Stir in onion and garlic, cooking 2-3 minutes until onions begin to be translucent.
  3. Add flour, stirring until well mixed.
  4. Add all remaining ingredients and stir well.
  5. Reduce heat to medium-low, cover and simmer for 1 hour.