CHUY'S GREEN CHILE STEW
Your basic green chile stew. The most important ingredient is the green chiles themselves; for best taste, I highly recommend roasted Hatch green chiles. I got the inspiration for this recipe from my favorite Tex-Mex joint, Chuys. I think it tastes like a pretty close facsimile thereof. One thing that Chuy's sometimes does is roast the vegetables instead of simmering them. If you choose to go that route, don't simmer them in the stew or they'll become too soft.
Provided by Zhukov
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in stock pot or dutch oven over medium-high heat.Sprinkle the flour over the oil and whisk to create a light roux, about 5 minutes.
- Add the tomatillos to the roux and saute for a few minutes.
- Add garlic and saute for 30 seconds or until garlic becomes fragrant. Slowly whisk in the chicken broth and combine well. Add the carrots and simmer for 20 minutes.
- If using chicken thighs: Add chicken thighs with the carrots. Skim off any fat which rises to the surface periodically while simmering ingredients.
- Add the remaining vegetables and simmer until the vegetables are almost tender, about 45 minutes to an hour.
- If using chicken thighs: Pull chicken thighs from stew and let cool on a cutting board. When chicken has cooled, pull meat off of bones and shred into bite-size pieces. If using rotisserie chicken: Pull meat off of bones; discard skin and shred chicken into bite-size pieces.
- Add chicken to stew and stir to combine. Taste for seasoning and add salt and pepper as needed, and cumin to taste. If you don't like cumin too much, you can always use less; same for salt and pepper.
- Stir in cilantro and green onions (if desired) and simmer for a few more minutes.
- A note about the chiles: Hatch green chiles are best, and the heat in the stew depends primarily on the heat of the chiles. If your chiles are mild and you prefer more heat, you can add cayenne as desired. If hatch chiles are unavailable, you can also use Anaheim chiles. Roast them yourself on the grill, under a broiler, or on your gas cooktop until the skins are charred. Wrap in plastic foil for a few minutes until skin has softened, then scrape charred skin off of chiles.
GREEN CHILE STEW
Provided by Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Start by peeling and cubing the potato into 1/2-inch diameter pieces and set aside.
- Next, in a saute pan on medium heat, cook the ground beef and lightly sprinkle with salt and pepper.
- While the beef is cooking, place 4 cups water in a stock pot with the potatoes and bring to a boil. Cook the potatoes until fork tender; do not cook until the potatoes mash.
- When all the rawness is cooked out of the beef, turn off the heat. Slowly add the flour while mixing into the beef in order to make a roux. Mix the flour into the beef completely until no dry flour remains. (Depending on the fat ratio of the beef, you may need to add more or less flour. This all depends on how thick you want your stew in texture.)
- Once your roux is complete, add to the stockpot with the cooked potatoes. The meat may be in large pieces, so with a large spoon, break up into desired size. Once the meat is fully broken down, add the green chiles, corn, green chili powder, 2 teaspoons salt and 2 teaspoons black pepper. Fully mix all the ingredients and place the stockpot back on the stove top. Bring up to temperature on medium heat. Once the soup is at proper serving temperature, serve in medium bowls and enjoy. Feel free to add cheese or sour cream if desired.
- Optional serving suggestions: grated cheese, sour cream.
GREEN CHILE STEW
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Brown pork, chicken, or beef in oil. Sprinkle flour over the meat and add chopped garlic according to your taste. Add chicken bouillon, crushed tomatoes, potatoes, and Green Chile. Add salt to taste. Bring to a slow boil and simmer until meat and potatoes are tender, about 45 minutes. The secret is to add a teaspoon of kitchen bouquet at almost the end of cooking, which brings out the flavor even more! You can sprinkle shredded cheese on top if you like and serve with warm tortillas or crusty bread.
CHARLIE'S GREEN CHILE STEW
From NEW MEXICO magazine, 8/08 Charlie was Charles Elias, who ran Charlie's Front and Back Door in Albuquerque. I love this stuff! I freeze it without the potatoes, as I dislike their change in texture when thawed, add raw cut-up potatoes to it after thawing and heat until potatoes are tender. Serves 4 generously.
Provided by zeldaz51
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat lard over medium heat in a heavy 4-qt. pot. Dredge pork cubes in flour, brown in melted lard about 15 minutes, then add remaining ingredients. Simmer, partially covered, about 65 minutes. Can be cooked in a slow cooker for 4-6 hours, using less liquid.
Nutrition Facts : Calories 416.6, Fat 19.7, SaturatedFat 7.3, Cholesterol 79.1, Sodium 379.7, Carbohydrate 31.1, Fiber 4.7, Sugar 5.9, Protein 28.8
GREEN CHILE STEW
Peppers give this down-home green chili stew a wonderful rich flavor your family will love. -Mary Spill, Tierra Amarilla, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings. (3 3/4 qt.)
Number Of Ingredients 11
Steps:
- In a large stockpot or Dutch oven, brown beef and pork; drain. Add remaining ingredients. Cover and simmer for 45 minutes.
Nutrition Facts : Calories 276 calories, Fat 12g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 188mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.
HEARTY GREEN CHILI STEW
"This stew is much heartier than most-and very tasty too," Jacqueline Thompson Graves reports from Lawrenceville, Georgia. "Men especially enjoy the zippy broth and the generous amounts of tender beef. They frequently requests second helpings."
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown beef and onions in oil; drain. Transfer to a 5-qt. slow cooker. , Combine the beans, tomatoes, chilies, water, bouillon, garlic, sugar, salt if desired and pepper; pour over beef. Cover and cook on low for 6-8 hours or until beef is tender. Sprinkle with cheese if desired.
Nutrition Facts : Calories 259 calories, Fat 12g fat (0 saturated fat), Cholesterol 70mg cholesterol, Sodium 363mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
GREEN CHILI STEW
A great Mexican stew. Everyone loves this, even my children!
Provided by Lynn
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h45m
Yield 4
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
- Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
- Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
- Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.
Nutrition Facts : Calories 549.1 calories, Carbohydrate 33 g, Cholesterol 121.9 mg, Fat 26.5 g, Fiber 3.3 g, Protein 43.6 g, SaturatedFat 9.6 g, Sodium 1455 mg, Sugar 4.2 g
EASY GREEN CHILE STEW
UUMMMMM.... Good... The hominy really adds a punch.
Provided by tincan4
Categories Soups, Stews and Chili Recipes Stews Beef
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place the ground beef and onion in a large skillet over medium heat, and cook and stir until the beef and onion are browned, 10 to 15 minutes. Break the meat apart as it cooks. Drain excess fat.
- Place the browned beef mixture into a soup pot, and stir in hominy, corn, potatoes, green chilies, salsa, diced tomatoes, and water. Bring to a boil over medium heat, and reduce heat to a simmer. Cook until the potatoes are tender, about 30 minutes, stirring occasionally.
Nutrition Facts : Calories 538.5 calories, Carbohydrate 59.1 g, Cholesterol 91.8 mg, Fat 18.9 g, Fiber 8.2 g, Protein 32.4 g, SaturatedFat 7.2 g, Sodium 855.7 mg, Sugar 8.8 g
ROASTED GREEN CHILE STEW
Hearty New Mexico inspired dish that can be made vegetarian simply by omitting the pork. This can be labor intensive and will test your multi-tasking skills if already roasted chiles are not available.
Provided by Six Pack To Go
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
- Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
- Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 30.4 g, Cholesterol 48.4 mg, Fat 13.1 g, Fiber 5 g, Protein 20 g, SaturatedFat 3.8 g, Sodium 198.8 mg, Sugar 11.4 g
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