This Hatch chile short rib stew with hominy and potatoes is simple in seasoning, relying on the unique flavor of New Mexico Chiles to flavor the dish. A simple stew of braised short ribs, chewy white hominy and chunks of potato. One of our favorite Hatch green chili recipes for a winter’s night meal.
The Hatch Green Chiles Craze
Each Fall, we celebrate the arrival of Hatch Green Chiles. Parking lots and roadside stands fire up their chile roasters with their huge rotating drums and the aromas of New Mexico fill the air.
We evangelize and we obsess. We talk constantly about them and we add Hatch green chile to almost everything. We clear out our freezers to make room for as many packages of roasted Hatch Green Chile as we can possibly squeeze in.
It never fails when I post a Hatch green chili recipe, I see comments with frowny faces indicating that many of you simply don’t have access to this Western pleasure. 🙁
So if you’re one of those, or if you’re like me and nearing the end of a freezer stash (a very sad day indeed), did you know you could order the real deal delivered to your doorstep?
Thanks so much to The Hatch Chile Store for sending me samples of these frozen New Mexico beauties.
Let me tell you a little bit about this company. They offer several different varieties of Hatch Chile, each with its own flavor and level of heat. Additionally, you can order their chile either Fresh (Not Roasted) or Frozen (Flame Roasted and Hand Peeled).
The Hatch Chile store is the Berridge family owned operation. They currently farm over 300 acres of prime farmland in the New Mexico Hatch Valley, and have been in the produce business for over 60 years.
Headquartered in Hatch, New Mexico, ensures that when you buy green chiles from them, you’re getting the very best chile straight from a family farm. The Berridge Farm has served the Santa Fe market for more than fifteen years selling thousands of pounds of fresh hatch green chiles. It’s the real Hatch deal.
Yes, those packages are big, so unless you’re feeding an army you’ll only need a small portion of that 2 1/2 pound package for your recipe. Microwave the frozen package for three minutes. This makes the chiles just soft enough to remove for the amount you need. Just pop the rest back into the freezer for your next meal. Perfect.
Green chiles made for a delicious Southwestern short rib soup. A simple stew of braised short ribs, chewy white hominy and chunks of potato. Perfect for a Winter night’s meal.
Recipe for Short Rib Stew with Hatch Chile, Potatoes and Hominy
I hope you give this beef short rib stew recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite short rib stew recipe, let me know, I’d love to give it a try.
And if you’re looking for more hearty stew recipes, you won’t want to miss:
- Green Chile Stew with Pork
- New Mexico Blue Corn Posole with Shrimp
- Colorado Posole
- Easy Pork Posole
- Sweet and Sour Cabbage Stew
And if you’re looking for more short rib recipes, don’t miss this one for Mexican Short Ribs. Outstanding!
Hatch Chile Short Rib Stew
- 4 pounds meaty beef short ribs
- Salt and freshly ground black pepper to taste
- 1 Tablespoon vegetable oil
- 1 pound Hatch Green Chile roasted, peeled and chopped
- 1 onion peeled and finely chopped
- 4 cloves garlic peeled
- 8 cups beef broth
- 2 large russet potatoes peeled and cubed
- 1 15 ounce can white hominy drained
- 1 teaspoon Mexican oregano
- Preheat the oven to 300° F. Season the meat with salt and pepper. Heat the oil in a large, ovenproof pot over medium high heat until shimmering. Brown the meat on all sides, working in batches to avoid overcrowding. As the meat is browned, remove and transfer to a bowl or plate until all the meat is done.
- Reduce the heat to medium-low and add the onions and garlic. Add a pinch of salt to release some of the juices from the onions. Cook 3 to 5 minutes, stirring often and scraping the bottom of the pan with a wooden spoon to dislodge the browned bits.
- Return the meat to the pan and add the stock and the green chile. Bring the mixture to a simmer, cover the pot with a lid and braise in the oven for 3 hours.
- Remove the pot from the oven, add the potatoes and return to the oven for another 45 minutes, at which point the meat should be very tender and starting to break down in the broth. Remove from the oven and stir hominy and the oregano. Adjust the seasoning with salt and pepper to taste. Use a ladle to skim off the fat if desired. If making a day ahead: Transfer the stew to another container to cool slightly, then refrigerate. Before reheating, skim off and discard the solid fat cap. Reheat gently and adjust seasoning if desired.
Hatch Chile Short Rib Stew …It’s what’s for Dinner.