Award Winning Green Chili Stew Recipes

CONTEST-WINNING GREEN CHILI PORK STEW

Steps:

• In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.

GREEN CHILI STEW RECIPE WITH PORK

Steps:

• Slice the peppers in half lengthwise and set them onto a baking sheet. Bake them at 400 degrees F for 20 minutes, or until their skins blister up. Cool them slightly, then peel off the skins and discard them. Chop the roasted peppers and set them aside.
• While the peppers are roasting, toss the chopped pork shoulder with 2 tablespoon olive oil, chili powder, paprika, cumin and salt and pepper.
• Heat a large pot to medium heat. Add the pork shoulder and brown the pieces on each side, about 5 minutes. Scoop the browned pork shoulder into a bowl and set aside.
• In the same pot, add the onion and cook for 5 minutes, until softened. Add a bit more olive oil if needed.
• Add the garlic and cook another minutes, until you can smell the gorgeous garlic.
• Add the browned pork along with the stock, potatoes, carrots and chopped roasted peppers.
• Bring to a quick boil, then reduce the heat and simmer for at least 90 minutes. You can simmer longer to develop even more flavor.
• When ready to serve, remove from heat and swirl in the cilantro.
• Serve into bowls and garnish with extra cilantro. I like to toss on some fresh pepper slices and spicy chili flakes as well.
• Enjoy!

AWARD-WINNING GREEN CHILI STEW

Steps:

• Brown meat.
• Drain off grease.
• Stir in flour.
• Cook together 5 minutes.
• Add tomatoes, chili, onion.
• Stew 5 minutes.
• Add water a few tablespoons at a time, for desired thickness.
• Bring to a boil.
• Add potatoes.
• Slow cook till potatoes are done.
• Salt and pepper to taste.
• May be frozen.
• May also be cooked in crock pot (this is generally how I cook it)cook meat first, then add all remaining ingredients.
• Slow cook for 5 to 6 hours.

MILE HIGH GREEN CHILI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
• Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
• Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
• About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.

ELK GREEN CHILI STEW

Steps:

• Cook butter and flour in a deep dutch oven until flour turns light brown. Add water while stirring vigorously with a whisk. Then add chopped onion, minced garlic, cubed elk, chopped green chilis, and bouillon.
• Let simmer on med low for aprox. 2hrs. Let it cook down to an almost gravy consistency. Check to see if seasonings are to your taste, add salt and pepper if needed. Serve with flour tortillas, cheese, sour cream and salsa if desired and enjoy!