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Smoked Beef Hatch Green Chili Stew

Hatch Chile’s are one of the most revered Chile’s in the world. Each year Millions flock to the State of New Mexico or hit up their favorite online stores to get their hands on these wonderfully fruity, somewhat spicy Hot Peppers. The Scoville varies from Mild to Spicy and the Flavor changes between the Green and Red Chili’s (Green is Ready, Red is Ripe).

During Hatch Season we love to make Green Hatch Chili Stew using Beef on almost a weekly basis. So, we decided to share our latest creations with you.

Last week, we created a simple version using a store bought Green Chili Pack from Rick Bayless. On one hand it was a Review for us, but the Stew didn’t come out perfect so we held off on it. The Flavor was great, but we opted to put in Sweet Potatoes. (Which we have done before and it creates a wonderful sweet and spicy bite). But, we put the taters in too soon and they started to disintegrate. It tasted great but the pictures didnt do it justice.

Before we get to this week’s Recipe, I wanted to share a story with you. Being a Barbecue Enthusiast, I’m always on the lookout for Tools, Shortcuts or Gadgets to use in my Cooking and BBQ Experimenting. Sometime last year, my wife was in the $Dollar Store and she spotted something for $1 she thought I could use. It was metal so she picked it up spontaneously. A paper towel holder? What would YOU do with this?

I held onto this for awhile. Then one Beer Night it hit me. I got it! I have an idea for this paper towel thing!

If you’ve been following along, you know I’ll modify a rack to fit my smoker and I’ll tinker with something if I have a dedicated plan for it. So, here’s the plan for this.

“Since smaller cuts of meat cook faster and gather more exterior smoke because of more surface area, why not Kebob a Chuck Roast and use this aparatus to lean them up?”.

Now, we’re not big into just everyday store bought Kebob meat. It’s usually a tough mystery cut the Supermarkets put out for quick Grilling.

Smoked Beef Hatch Green Chili Stew

Here’s What You’ll Need

  • 1 Chuck Roast (2-2 1/4 lb.)
  • 8-9 Tomatillo’s – Cubed
  • 2 tbs Butter
  • 1/4 cup Poblano Peppers – Diced
  • 1 Onion – Diced
  • 1 Green Pepper – Diced
  • 1 tsp Hatch Chili Powder or 1 or more Fire Roasted Hatch Chili’s
  • 2 tsp Garlic Puree or 2 Cloves Garlic
  • 2-3 tsp Mexican Oregano
  • 3 cubes Frozen Cilantro or Bunch – Chopped
  • 2 tsp Black Pepper
  • 1 cup Water
  • 1 Lime
  • 1 cup – Cubed Butternut Squash, White or Sweet Potato or Zuchini or any combination
  • Cheese for Garnish (Optional)
  • Salt to Taste

To Prepare:

Set up your Smoker.I used lump with Oak and Pecan.

Trim up your Chuck Roast. Cut up into Strips (=Beef Country Ribs). Then cut into bite size pieces.

Place cubed meat into a ziplock bag and add your favorite Rub or for added Flavor, Hatch Green Chili Powder. And Shake.

Then Skewer your Meat.


Place on your smoker. I used this “Lean To” method I mentioned above.

I let it it Roll approx 1 hour 40 minutes until the Bark gets set. Pull it when the color is right. Mine probed at 150*.

After an hour of Smoking start your Braise by:

Sautéing  your Cubed Tomatillo’s in Butter 10-15 minutes. Add garlic, oregano and black pepper. Hold your onions, poblano and green pepper til the end for added texture (some bite).

If you were going to use the Chili Pouch, you’d add it here.

Then add Water.

Add Meat, Poblano’s (and/or Roasted Hatch Chili Peppers) and Braise for 1 hour. (We’ve been using the Instapot alot lately but decided to use the Traditional Braise method this time. If we were using the InstaPot we’d set the timer to 30 minutes on Meat setting. )

Then add your Butternut or Potatoes and continue Cooking for 1/2 hour.

Add your onions and green peppers during the last 15 minutes.

Finish with Cilantro, Lime, Salt to Taste and Garnish with Queso or Mexican Cheese (Optional).

Serve with Rice, Grits or Texas Toast. For Tips on Cooking White Rice Perfectly, See: Perfect White Rice Every Time

You could taste the Smoke through the Hatch Peppers, they balanced each other out well. The meat was juicy, tender stew meat with compliments to the bite of onion and peppers. The Butternut was good but we preferred the Sweetness from the Sweet Potato from last week. Next time, we’ll just add the sweet Potato in later in the cook. Probably the last 15-20 minutes with the other Veg.

Until next week! A tribute to my wife for tirelessly putting these Articles and Recipes together. Happilly helping with prep work. I’m also forever grateful to her for washing my Greasy Rib and BBQ Racks…


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