Green Chili Stew By Sallye Recipes

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!

GREEN CHILE STEW

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.

GREEN CHILE STEW

Steps:

• In a large stockpot or Dutch oven, brown beef and pork; drain. Add remaining ingredients. Cover and simmer for 45 minutes.

CHICKEN GREEN CHILI STEW

Steps:

• Heat the oil over medium-high heat in a large heavy-bottomed pot. Sprinkle the chicken with salt and pepper. Brown the chicken on both sides, for a total of 6 minutes. Transfer to a plate.
• Saute the garlic, poblano peppers and onions. Add the ancho chile powder, cumin and some salt and pepper to the pot, and saute until tender, about 4 minutes. Return the chicken to the pot and stir in the chicken stock, green chiles and potatoes. Bring to a boil, then reduce to a simmer, and cook over medium heat, stirring occasionally, until the potatoes are tender and the chicken is cooked through, 25 minutes.
• Serve in bowls topped with cilantro and cheese if using.

GREEN CHILI STEW

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.

ZESTY GREEN CHILI STEW

Steps:

• In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, in a large saucepan, combine the broth, potatoes, onion and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add the beans, corn and chilies. , Drain beef; add to soup. Simmer for 15 minutes or until heated through. Garnish with your choice of toppings if desired.

GREEN CHILI STEW BY SALLYE

Steps:

• Grill chiles in heavy (cast iron is perfect) dutch oven until skin is turning black. Remove from heat and place in paper bag. Set aside.
• Cut pork butt into bite size pieces and dredge in flour seasoned with salt & pepper Place 2 tablespoons of cooking oil in same pan you used to grill chiles and heat on medium high. Transfer dredged meat into heated pan.. Cook until brown on all sides, stirring often to avoid burning. Remove meat from skillet and set aside temporarily
• Add onions and potatoes to skillet and cook until vegetables are browned.
• While vegetables are browning, remove chiles from paper bag. Peel (remove skin), cut in half and remove seeds and veins, then finely chop. Set aside.
• When vegetables are browned, add meat back to pan and stir to blend with vegetables Add chiles, garlic powder, bouillon, salt & pepper, and water. Bring to a boil, then reduce heat to a simmer. Cook for about 2 hours until meat is tender If you like thicker gravy type stew, you can thicken up with 3 tablespoons cornstarch mixed with water and added to stew.
• You may add chopped fresh cilantro the last ten minutes of cooking for a zippier taste.
• If used as a main dish, cook a big old pan of cornbread to go with.