icon Green Chile Stew New Mexico Style
From "East Meets Southwest" by Michael Fennelly

This is our most favorite chili recipe we have been cooking for over 20 years. The recipe came from a delightful cookbook called East Meets Southwest, which was published by the owners of Santacafé in Santa Fe and Mikes On the Avenue in New Orleans. It is made with 3 different chile peppers and 3 diferent kinds of beans. It does depart from the New Mexico tradition in that it does use a little bit of tomato.


  • 3 tbsp unsalted butter
  • 10 garlic cloves, finely chopped
  • 1 1/2 cups red onion, chopped
  • 2 bay leaves
  • 2 tbsp cummin seed, toasted and freshly ground
  • 1 tsp dried Mexican oregano leaves
  • 1/4 teaspoon ground dried Chimayo chile
  • 2 lbs stew beef, cut into 1/2-inch cubes
  • 3 tbsp tomato paste
  • 8 fresh serrano chiles, thinly sliced
  • 1 dried ancho chile, finely chopped
  • 2 fresh anaheim chiles, finely chopped
  • 1/2 cup beef stock
  • 1/4 cup sherry
  • 1 cup each of cooked:
    • black beans
    • white beans
    • pinto beans
  • 1 tbsp kosher salt
  • tsp black pepper, freshly ground
  • 1/2 lb white cheddar cheese, shredded, for garnish
  • 20 sprigs cilantro, for garnish
  • 8-10 green onions, trimmed and grilled, for garnish
  • 8-10 red onion quarters, grilled, for garnish


  1. In a large 4 to 6-inch deep skillet or saucepan melt the butter over medium-high heat. Add the garlic, chopped onion, bay leaves, cilantro, cumin, coriander, oregano and Chimayo chile and sauté until onion is translucent (about 5 minutes).
  2. Add the beef and tomato paste and sauté for another 10 minutes. Finely chop 4 of the serrano chiles and add to the skillet with the ancho and Anaheim chiles. Add the stock, sherry, all the beans, salt and pepper. Reduce heat to low and simmer, uncovered, for 30 minutes to 1 hour. Taste and adjust seasonings.
  3. Thinly slice the remaning 4 serrano chiles. Laddle chili into individual serving bowls. Garninsh with Cheddar, sliced serrano chiles, pepper flakes and cilantro. Place 1 green onion on one side of each bowl and a red onion quarter on the other side.

back to Radim and Lisa's Well-Travelled Cookbook | email us

Last updated: October 12, 2010