Green Chili Stew Recipes

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GREEN CHILE STEW



Green Chile Stew image

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

1 pound ground beef
1 pound ground pork
8 to 10 Anaheim chiles, roasted, peeled and chopped or 3 cans (4 ounces each) chopped green chiles, drained
4 medium potatoes, peeled and diced
1 can (28 ounces) diced tomatoes, undrained
2 cups water
1 garlic clove, minced
1 teaspoon salt, optional
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon dried coriander

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.

GREEN CHILI STEW



Green Chili Stew image

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

1 tablespoon vegetable oil
2 pounds cubed beef stew meat
1 onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 ½ cups beef broth
1 (4 ounce) can chopped green chile peppers
1 teaspoon garlic salt
1 teaspoon ground cumin
salt to taste
ground black pepper to taste
2 large potatoes, peeled and cubed

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

GREEN CHILE STEW



Green Chile Stew image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

3 cups peeled, diced Idaho potatoes
2 pounds ground beef
1/4 cup onions, diced
1 cup chopped green chiles
1/4 teaspoon garlic salt

Steps:

  • Put diced potatoes in a saucepan and add enough water until the potatoes are just covered. Bring the potatoes to a boil over high heat, and then reduce to a simmer. Simmer the potatoes for 20 minutes then add in the ground beef, onions, and green chiles. Let the stew continue to cook until the potatoes are fork tender and the beef is cooked all the way through, another 10 to 20 minutes. Season the stew with garlic salt and serve warm.

GREEN CHILE STEW



Green Chile Stew image

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 large potato
8 ounces fresh ground beef
Kosher salt and freshly ground black pepper
1/3 cup flour
3/4 cup mild green chiles (prefer fresh, but can substitute with frozen or canned)
1/2 cup hot green chiles (prefer fresh, but can substitute with frozen or canned)
1 1/2 cups corn (prefer cut off cob, but can substitute frozen or canned)
2 teaspoons green chili powder

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



Green Chile Stew image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

2 pounds cut up pork, chicken, or beef
Oil
3 heaping tablespoons flour
1 tablespoon fresh chopped garlic
2 1/2 cups chicken bouillon
One 14 1/2-ounce can crushed tomatoes
2 large potatoes, diced
1 (2 pound) package thawed Chile Products of New Mexico Green Chile with or without the juice
Salt
1 teaspoon kitchen bouquet
Shredded cheese, optional
Warm tortillas or crusty bread, optional

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.

ROASTED GREEN CHILE STEW



Roasted Green Chile Stew image

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

1 tablespoon olive oil
1 pound boneless pork shoulder, cubed
4 cloves garlic, chopped
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
2 pounds roasted Anaheim or New Mexico chiles
4 serrano chile peppers, diced
1 large russet potatoes, peeled and cubed
3 roma (plum) tomatoes, chopped
1 (14.5 ounce) can vegetable broth
salt to taste

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

CONTEST-WINNING GREEN CHILI PORK STEW



Contest-Winning Green Chili Pork Stew image

Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), cut into 1-inch cubes
1 tablespoon canola oil
1 cup chopped onion
3 garlic cloves, minced
2 cups water
1 can (28 ounces) stewed tomatoes
1 to 2 cans (4 ounces each) chopped green chilies
2 cups cubed peeled potatoes
1 tablespoon chopped fresh cilantro
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons fennel seed
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained

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.

Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 17g protein.

AUTHENTIC NEW MEXICO GREEN CHILE STEW



Authentic New Mexico Green Chile Stew image

i first had this when i went to albuquerque to visit family 15 years ago...wow is this good!! after several attempts to recreate & falling short i've finally perfected it...at least in my mind but i haven't had the real stuff in over 8 years :( this recipe is so tasty and worth the time it takes to put together...try it out!

Provided by catalinacrawler

Categories     Low Cholesterol

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 17

12 -15 hatch green chilies (if not available anaheim will work too)
2 lbs pork shoulder
2 tablespoons vegetable oil
1/2 cup onion, finely chopped
2 minced garlic cloves
1 -2 jalapeno, diced (only necessary if using anaheim chiles)
6 cups chicken broth
6 ounces beer (optional)
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
3 bay leaves
1/2 teaspoon cumin
1 (10 ounce) can diced tomatoes
3 large potatoes, diced 1/2-inch
2 tablespoons butter
2 tablespoons flour

Steps:

  • Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
  • Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
  • While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
  • add jalepeno, broth, half a can of beer, spices.bring to a simmer.
  • let simmer for 1 hour.
  • Peel skin from chiles, chop and add to the pot (including the seeds).
  • Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
  • Simmer until potatoes are done.
  • melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.

GREEN CHILI STEW



Green Chili Stew image

Make and share this Green Chili Stew recipe from Food.com.

Provided by acid.

Categories     Pork

Time 1h

Yield 6 quarts, 12 serving(s)

Number Of Ingredients 12

2 lbs pork butt (diced 3/4 inch squares) or 2 lbs pork loin (diced 3/4 inch squares)
1 cup vegetable shortening
1 cup all-purpose flour
1 (27 ounce) can green chili peppers (strips or diced)
1 (7 ounce) can jalapeno peppers, diced
1 medium onion, peeled and diced
1 (27 ounce) can diced tomatoes
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon garlic powder
2 quarts water
1 teaspoon salt and pepper (to taste)

Steps:

  • Melt the shortening in a large pot over medium high heat.
  • When shortening is hot add the diced pork and cook till done about 10 to 15 minutes.
  • Remove pot from heat and stir in the flour.
  • Cook over low heat for about 2 minutes stirring constantly.
  • Add all other ingredients,stir and let simmer for 30 minutes stirring occasionally.

Nutrition Facts : Calories 412.4, Fat 29.5, SaturatedFat 9.1, Cholesterol 49.9, Sodium 193.9, Carbohydrate 20.8, Fiber 2.9, Sugar 6.8, Protein 17.6

GREEN CHILI STEW



Green Chili Stew image

From "Recipes From America's Favorite Resorts". This recipe is from the Rancho Encantado at Santa Fe, New Mexico. It is my favorite stew and I beg you to please try this stew just as written. The flavors blend to make it almost sweet and mild taste. Make sure you use the MILD chili peppers to get that flavor, I've made the mistake of using the hot chili peppers and it changed the taste. So good with cornbread or garnish with tortilla strips.

Provided by True Texas

Categories     Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs stew meat
1/4 cup flour, season with
salt and pepper
2 (15 ounce) cans pinto beans
2 (14 ounce) cans diced tomatoes
2 (4 ounce) cans mild green chilies
3 garlic cloves, minced
1 beef bouillon cube
1 medium onion, chopped
2 tablespoons sugar

Steps:

  • Flour stew meat and slightly brown it in oil.
  • Add all the other ingredients. Cook for about 2 hours very low heat or in slow cooker.
  • Serve with warm flour tortillas or corn bread.

Nutrition Facts : Calories 764, Fat 37.6, SaturatedFat 15, Cholesterol 126.7, Sodium 944, Carbohydrate 57.7, Fiber 15.4, Sugar 11.7, Protein 49.4

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