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.
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
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.
GREEN CHILE STEW
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Saute the potatoes, onions, and garlic in the vegetable oil for 5 minutes or until almost soft. Then add the green chile, water, and salt. Boil for 15 minutes.
- In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener and let simmer for 5 minutes. This can be served in a bowl with a tortilla and sour cream. You can add beef, chicken, or pork. This can also be used as a sauce for your favorite Mexican dishes. Or even over a steak or chicken breast. Garnish with lettuce and tomatoes.
GREEN CHILE STEW
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 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
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
This is mouth watering, make you glow-in-the-dark hot. If you don't want such a spicy dish, pick chiles marked "mild", but it just won't be the same! This is very traditional for the winter and Christmas season in American Hispanic communities.
Provided by wildheart
Categories Stew
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the pork, onion, and garlic in the oil.
- Add the beers and the seasonings, and simmer on low 2 hours.
- Add potatoes and simmer 1/2 hour.
- Add chiles and simmer one hour longer.
- If necessary, add another beer.
- Add more salt and pepper to taste.
- When properly cooked, this is HOT.
- (Or, after the first step put all ingredients in crockpot on low and come back 8-10 hours later).
Nutrition Facts : Calories 522.8, Fat 17.3, SaturatedFat 5.5, Cholesterol 130, Sodium 107.5, Carbohydrate 33.9, Fiber 4, Sugar 4.6, Protein 48.8
EASY CHILE VERDE (GREEN CHILE PORK STEW)
My favorite chili is chile verde. I just love the taste of the green chiles. This is an easier version than many for this stew and is ideal for the crockpot! Recipe is from a book of favorite crockpot recipes.
Provided by Lorraine of AZ
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a 3-1/2 quart crockpot, combine the pork, potatoes, onions, green chiles, and corn kernels.
- In a bowl, combine the sugar, cumin or chili powder, oregano and salsa verde. Mix well to combine and pour over contents of crockpot. Mix entire contents by stirring gently.
- Cover crockpot and cook until tender on LO heat for 6-8 hours. Or cook on HI heat for 4-5 hours.
- Serve stew over hot cooked rice and garnish with chopped cilantro.
NEW MEXICAN GREEN CHILE CHICKEN STEW
An easy, hearty stew that is perfect for chilly fall and winter months. The amount of green chiles used depends on the strength of the green chile and how spicy you like your dish. Can be made in advance and reheated. Can also be frozen. Serve with warm tortillas.
Provided by Ingrid
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h46m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.
Nutrition Facts : Calories 354.1 calories, Carbohydrate 59.3 g, Cholesterol 36.8 mg, Fat 5.1 g, Fiber 9.7 g, Protein 22.4 g, SaturatedFat 0.9 g, Sodium 1843.5 mg, Sugar 14.2 g
GREEN CHILE CHICKEN STEW
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
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.
AUTHENTIC NEW MEXICO GREEN CHILE STEW
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
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.
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
MELISSA'S GREEN CHILE STEW
My sister-in-law from New Mexico made this for us over the holidays. Very delicious and satisfying - especially with home-made tortillas!
Provided by PAINTEDPONY
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a large stockpot over medium-high heat. Crumble beef into pot and cook, stirring frequently, until well-browned. Drain excess fat, and return to the stove.
- Add potatoes, stewed tomatoes, green chilies, onion, and water to the pot with the beef, and stir to combine. Bring to a boil, reduce heat, and simmer 1 hour to blend flavors. Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 38.6 g, Cholesterol 46 mg, Fat 11.5 g, Fiber 4.1 g, Protein 16.4 g, SaturatedFat 3.9 g, Sodium 857.5 mg, Sugar 5 g
GREEN CHILE CHICKEN STEW
This stew will keep you warm and cozy on those cold winter days!! I got this recipe together after months of harassing my friends in New Mexico in search of the perfect green chile chicken stew. I make it at least once every month (I myself use a pressure cooker). Serve with warm flour tortillas. This recipe has a lot of chile peppers. Be sure to tone it down if you can't handle heat!
Provided by Georgette
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 3h10m
Yield 8
Number Of Ingredients 15
Steps:
- Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
- Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 27.5 g, Cholesterol 99.5 mg, Fat 16.5 g, Fiber 4.8 g, Protein 35 g, SaturatedFat 4.6 g, Sodium 419.6 mg, Sugar 6.1 g
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THE BEST GREEN CHILE STEW
From barefeetinthekitchen.com
4.9/5 (70)Total Time 1 hr 15 minsCategory SoupCalories 480 per serving
- Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.
- In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
- Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, enchilada sauce, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
- Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Enjoy!
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