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Paulita's Hatch Green Chile Stew

Paulita’s Hatch Green Chile Stew

Paulita's Hatch Green Chile Stew is certainly our favorite and it is so versatile! When those cold winds start to blow make a big stock pot of Paulita’s Hatch Green Chile Stew and warm your whole family. This recipe also makes awesome burritos and stuffed sopas.
5 from 4 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 10 people


  • 2 lb(s) Stew Meat in cubed into 1" cubes (we prefer tenderized round steak)
  • 2 1/2 lb(s) Potatoes in cubed into 1" cubes (we prefer colorado gold)
  • 2 box(es) Paulita’s Hatch Green Chile Sauce (hot or mild)
  • 14 cup(s) Water
  • 2 cup(s) Shredded Mexican Blend Cheese
  • 2 cup(s) Sour Cream
  • 1 large Yellow Onion (diced)
  • 10 each Flour Tortillas


  • In a 6 quart stock pot or other suitable pot add a small amount of oil and saute meat until brown. Add the water and Paulita’s Green Chile Sauce. Bring to a heavy boil and then reduce heat and simmer for 5 minutes stirring occasionally.
  • Add potatoes and continue to simmer, stirring occasionally, until potatoes are done to your taste. Altitudes vary so we didn’t list a time.
  • Serve in large bowls with diced onions, sour cream, shredded cheese and fresh warm tortillas.

Green Chile Stew Burritos:

  • Use a slotted spoon to remove the larger items from the stew and wrap them in a tortilla. Place the burrito on a lightly oil plate and cover with the thinned green chile stew and top with cheese. Place in a 350 degree oven for 10 minutes or until cheese is melted. Serve with sour cream and diced onions.

For frozen burritos:

  • Thicken boiling stew with potatoes done to your taste with 4 tablespoons corn starch in 1/2 cup of cold water. Stir in starch and continue to boil for at least 3 minutes. Remove from heat and allow to cool. Roll jelled stew into tortillas with onions, sour cream and cheese. Wrap in plastic wrap and then foil and freeze. To serve simply remove the foil and heat in the microwave.