Dean S New Mexico Green Chile Stew Recipes

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DEAN'S NEW MEXICO GREEN CHILE STEW



Dean's New Mexico Green Chile Stew image

Someone posted this on a forum I'm part of and I thought it looked good. Posting it here to share and make one day. He says "And no, this ain't no sissy chili verde"

Provided by CandyTX

Categories     Stew

Time 6h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb hamburger
1 lb pork, diced to bite size
1 lb stewing beef, diced to bite size
1 medium onion, diced
5 large russet potatoes, diced to bite size
2 tablespoons minced garlic
1/2 teaspoon cumin
1/2 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
2 teaspoons salt
2 teaspoons parsley
2 bay leaves
4 (7 ounce) cans Ortega green chilies, chopped
jalapeno pepper, to taste (optional)

Steps:

  • Start by cutting up your meats, pork first. Then toss into pot to brown along with the cumin.
  • Once you have all the meat in the pot browning, add the garlic and onion, After all your meats are browned sufficiently, remove from heat and drain.
  • Transfer your meat to the slow cooker (or if you want to simmer all day continue with your stock pot.) add the chilies, taters and spices and enough water to cover it completely. Note: For slow cookers I put it on in the late evening (9-10 pm) and let it go slow all night and wake up to the smell of what is by far the best smelling stew you ever ate.
  • For the cook all day stock pot route, simply heat to boiling then reduce heat and simmer until potatoes are soft enough for eating. The jalapeños are optional and can be added at the end to kick it up or if you know spice, start with it.
  • And yes you can calm it down with sour cream if you get too racy with yer chili.
  • The taters pull a lot of heat out of the chilies as they cook, but if you went over the mark you can also add stewed tomatoes to your recipe if you like to calm it down too.

Nutrition Facts : Calories 756.7, Fat 31, SaturatedFat 11.9, Cholesterol 166.4, Sodium 1173.1, Carbohydrate 59.5, Fiber 8.2, Sugar 3.2, Protein 58.6

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 CHICKEN STEW



Green Chile Chicken Stew image

Many agree the best green chiles are grown in the Hatch Valley in southern New Mexico, so it's great to make this delicious chicken stew in early fall when they're are available. (Get a friend to send you some, or order them online.) But you can also make it throughout the year using frozen or canned green chiles. Though pork, beef or lamb are more traditional for green chile stew, this chicken version is a bit lighter, quicker to cook and still packs a punch. It's not a dish for the faint of heart.

Provided by David Tanis

Categories     dinner, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 15

6 large bone-in, skin-on chicken thighs, legs, or a cut-up whole chicken (about 3 pounds)
Kosher salt and black pepper
2 tablespoons olive oil or lard
Flour, for dredging
1 medium yellow onion, diced
3 large garlic cloves, minced
1/2 teaspoon cumin seeds, toasted and ground
1 cup chopped roasted New Mexico green chile, fresh or frozen and thawed
3 cups chicken stock or water
2 large potatoes, peeled, cut in 1-inch cubes
3 large carrots, peeled, cut in 2-inch slices
3 tablespoons cornstarch dissolved in 2 tablespoons cold water (optional)
Chopped cilantro, for garnish
Warm flour or corn tortillas, for serving
Lime wedges, for serving

Steps:

  • Season chicken thighs generously with salt and pepper. Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Dredge chicken in flour and shake off excess. Brown chicken well on both sides, then remove and set aside.
  • Add onions to pot, season lightly with salt and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add garlic and cumin, and cook for 1 minute. Then add chopped chiles and chicken stock and bring to a boil.
  • Return chicken to pot; reduce heat to a brisk simmer, and cook, covered with lid ajar, for 30 minutes. Add potatoes and carrots and cook for 20 to 25 minutes more, until vegetables are soft but not falling apart.
  • Skim fat from surface of sauce. Taste for seasoning and adjust salt. For a thicker sauce, add dissolved cornstarch and stir well. Cook for 1 minute more.
  • Serve in deep wide soup plates with plenty of sauce. Sprinkle with chopped cilantro. Serve with warm tortillas and lime wedges.

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

DEE'S SANTA FE GREEN CHILE STEW



Dee's Santa Fe Green Chile Stew image

This is my DD's recipe that she shared with me when she was living in Santa Fe. I am sure that every family in New Mexico has their own favorite version, but this is my favorite. It can also be cooked in a crockpot, but I like the texture of the stew, cooked on top of the stove.

Provided by Miss Annie

Categories     Stew

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs pork or 1 1/2 lbs beef, cubed
2 tablespoons flour
4 tablespoons oil
1 cup green chili (frozen; fresh roasted, peeled and chopped; or 1 cup canned...according to your personal heat prefere)
4 potatoes, cubed
2 onions, cubed
2 cloves garlic, minced
2 quarts chicken stock
water (if needed)
1 teaspoon salt
fresh ground pepper

Steps:

  • Sprinkle the pork with flour to lightly coat.
  • In a large pot (I use a Dutch oven), brown the meat in oil.
  • Add chiles, chicken stock, vegetables, salt& pepper, and water if needed.
  • Bring to a boil, lower heat to medium low.
  • Cover and simmer until meat and vegetables are done, and the stew is slightly thickened (about 3 hours).
  • You may cook in a crockpot for 6-8 hours.
  • Serve with flour tortillas.

Nutrition Facts : Calories 568.1, Fat 23.6, SaturatedFat 5.8, Cholesterol 104.8, Sodium 919.3, Carbohydrate 44.2, Fiber 4.2, Sugar 9, Protein 43.3

NEW MEXICO GREEN CHILE STEW



New Mexico Green Chile Stew image

This is my slow cooker version of a green chile stew from New Mexico. It is great to serve with tortillas, tortilla chips, green onions, and sour cream.

Provided by Staci Booth

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 8h45m

Yield 8

Number Of Ingredients 16

1 pound beef tenderloin, cubed
1 pound boneless pork loin, cubed
¼ cup masa harina
1 tablespoon olive oil
1 red onion, chopped
3 cups chopped fresh tomatoes
2 cups diced green chile peppers
2 cups low-sodium beef broth
1 tablespoon ground cumin
1 large potato, cubed
3 cloves garlic, minced
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh cilantro
1 dash cayenne pepper
salt to taste
ground white pepper to taste

Steps:

  • Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
  • Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 19.5 g, Cholesterol 56.5 mg, Fat 14.4 g, Fiber 3.3 g, Protein 22.3 g, SaturatedFat 5 g, Sodium 66.2 mg, Sugar 5 g

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