505 Southwestern Green Chile Stew Recipes

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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.

SOUTHWESTERN GREEN CHILE STEW



Southwestern Green Chile Stew image

Delicious vegan stew from Jayme Heimbuch at Mother Nature Network; you won't miss the meat at all, and all the green chilies gives it a lovely tartness. Serve with lime quarters on the table for squeezing and, if you like, a sprinkling of your favorite (vegan?) cheese.

Provided by lecole54

Categories     Beans

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, finely diced
2 garlic cloves, minced
1 jalapeno, seeded and diced
1 red bell pepper, chopped
3 tomatoes, seeded and chopped
1 ear of corn (canned if out of season)
3 small new potatoes, cubed
1 (15 ounce) can red beans
1 (15 ounce) can pinto beans
1 (15 ounce) can kidney beans
2 cups vegetable stock
3 (4 ounce) cans mild green chilies

Steps:

  • 1. In a large stew pot or dutch oven, warm the olive oil over medium-high heat. Add the onions and garlic and stir. Cook until translucent. Add the jalepeño, and cook until softened.
  • 2. Add the red bell pepper and tomato and cook until softened.
  • 3. Cut the corn from the cob and add to the pot along with the potatoes, and cook for 1-2 minutes.
  • 4. Add in all the beans and, most importantly, the green chiles. Pour in the vegetable stock until the liquid comes just to the top of the vegetables.
  • 5. Bring the stew to a boil and reduce the heat to very low. Cover and allow to gently simmer for at least 30 minutes, but the longer you let it simmer the better.

Nutrition Facts : Calories 408.4, Fat 6.3, SaturatedFat 1, Sodium 894.1, Carbohydrate 71.6, Fiber 19.1, Sugar 8.6, Protein 20

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