New Mexico Green Chile Brisket Stew

This New Mexico green chile brisket stew recipe simmers beef brisket in with pinto beans, carrots, celery, spices, and herbs. Garnish with fresh cilantro.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 20 mins
• Total Time: 2 hr 50 mins
• Calories: 270 Calories

Ingredients

• 1 cup water
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 2 potatoes, peeled and diced
• 1 teaspoon dried oregano
• 1 (14.5 ounce) can chicken broth
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 cup chopped green chile peppers
• 1 medium yellow onion, coarsely chopped
• 1 pinch ground red chile pepper
• 1 cup dried pinto beans, sorted and rinsed
• 2 medium tomatoes, peeled, seeded, and diced
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon ground cumin
• 1.5 teaspoons chili powder
• 1.5 tablespoons vegetable oil
• 0.25 cup masa harina
• 2.25 pounds beef brisket
• 0.25 teaspoon herbes de Provence, crumbled

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Step 2

Cut brisket in half to fit the multi-functional pressure cooker; place halves on a large plate or sheet of waxed paper. Season both sides of brisket halves with chili powder, oregano, onion powder, cumin, black pepper, herbes de Provence, and red chile pepper; dredge in masa harina, reserving any that falls off.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil until hot; add brisket and brown both sides of each half, about 7 minutes. Transfer brisket halves to a plate. Add onion, carrots, and celery; sauté until slightly softened, about 5 minutes.

Step 4

Add chicken broth and beans to the cooker; add any reserved masa and browned brisket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Remove brisket from the pressure cooker; set aside. Add potatoes, tomatoes, green chiles, and water to the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Trim excess fat from brisket and cut into bite-sized pieces.

Step 6

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add up to 1 cup more water if too thick. Return brisket to the cooker; add garlic salt.

Step 7

Cook on low heat until warmed through, up to 1 hour.