Roasted Green Chile Stew

After our New Mexico trip in June, we are officially obsessed with Hatch Chiles. One of the hatch chile foods we had while on vacation that led us to our obsession was a green chile stew…so we decided to try to recreate it on the first cool/rainy day we had as summer winds down and relents into the glory of fall. So, we bought some Hatch Chiles and got to work! In the end, our stew came out exactly as we’d hoped…hearty, thick, and spicy with a touch of sweetness!

Given that Hatch Chiles aren’t always easy to find, fear not! This soup can be made with a host of other peppers and be just as good! Poblanos would be a solid stand-in, and you can add heat by using some jalapeños or serrenos in addition to other green peppers. You can also build a slightly earthier flavour and milder heat profile by using green bell peppers as your pepper component. It’s all up to you! Make it your own, and warm your soul on those crisp autumn days!

Time: 90 Minutes


  • Green Chiles.
    • Use Jalapeños or Serrenos for spicier stew.
    • Use Poblanos, Hatch Chiles, or Green Bell Peppers to tone it down a bit.
    • A combination of spicy and mild chiles works really well.
  • Onion
  • Garlic
  • Shredded Carrots
  • Corn
  • Shredded Potatoes
  • Black Beans
  • Ground Cumin
  • Dried Cilantro
  • Vegetable Stock
  • A tablespoon of Corn Starch and a Tablespoon or two of Water


  • Roast your Peppers!
  • As your peppers roast:
    • Dice your onion
    • Dice your garlic
    • Drain and rinse your black beans
    • Shred your potatoes and carrots with a grater or food processor if not using pre-shredded
  • Heat some oil in a large soup pot, and add your onions, garlic, and carrots. Sprinkle in your cumin and cilantro. Cook to soften.
  • As your onions cook, peel and dice your roasted peppers. Then, add them to the pot along with your corn and shredded potatoes. Stir to combine, and allow to keep cooking for a few minutes. Then, add and stir in your black beans.
  • Pour in your vegetable stock, and let your soup simmer for a while.
  • Combine your corn starch and warm water, and stir to dissolve…then pour it into your soup, and let it thicken into a stew.
  • Plate (bowl?), devour, and enjoy!

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