Elk green chile stew recipe. Department photos by Alexa J. Henry.

Elk green chile stew

With a freezer full of green chile pods from last fall’s harvest, this recipe is a nice way to use of some of those bags because the seasons change and green chile vendors are offering up fresh roasted chile. I typically make this stew with ground bison; using fresh elk instead is a great way to enjoy a traditional New Mexican dish with wild game from our state.

If you are having several guests over, keep in mind—this recipe can be easily be doubled or tripled.

Prep/Cook Time: 2 hours
Serves 4

  • 2 tablespoons of olive oil
  • ½ large onion, chopped
  • 2 garlic cloves, diced
  • ½ pound of cubed elk roast, sliced into ½ inch cubes.
  • 10-12 peeled green chiles, diced
  • 2 cups of beef broth
  • 2 yellow potatoes, diced into ½ inch chunks
  • ½ cup of frozen or fresh yellow corn
  • ½ cup water
  • pepper
  • salt


Heat olive oil in the bottom of a stew pot. Sauté garlic and onion until soft. Add elk, brown for 5 minutes. Add green chile and tomatoes, stir occasionally. Pour in beef stock and ½ cup of water and stir.

Simmer for 1 ½ hours. Add in potatoes and corn and simmer for another half hour or until potatoes are softened and slip off a fork. Season with salt and pepper. Serve with
fresh tortillas.

Elk green chile stew


It is the mission of the New Mexico Department of Game and Fish to conserve, regulate, propagate and protect the wildlife and fish within the State of New Mexico, using a flexible management system that ensures sustainable use for public food supply, recreation and safety—and to provide for off-highway motor vehicle recreation that recognizes cultural, historic and resource values while ensuring public safety.