MEXICAN GREEN CHILE STEW
This is my great grandfather, Reverend Philip Worth's recipe. He was a great pastor and served his congregation very well and very loyally at Beautiful Savior Lutheran Church in Chicago for many, many years. I have cooked this many times - but it always tasted better when my great gramps made it! It's easy to make, but the flavor would never make you think that!
Provided by michelle15
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.
- Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 7.4 g, Cholesterol 115.7 mg, Fat 33.4 g, Fiber 1.7 g, Protein 32.4 g, SaturatedFat 11.4 g, Sodium 537.4 mg, Sugar 4 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.
GARBANZO AND GREEN CHILE STEW
I found this from Bush's beans. Looks like a fab stew - since I like all the ingredients! Green chiles, garbanzo beans and pork, oh my! Chances are I might be inclined to throw a little cheese and sour cream at this for garnish, but I am twisted that way!
Provided by Mommy Diva
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Season the pork tenderloin pieces with salt and pepper.
- Heat a 2-quart sauce pot over high heat. Add the oil and the raw pork tenderloin. Cook on high until the pork is brown all over, but still raw in the center.
- Remove the pork from the pan and set aside.
- Place the pan back on the burner over medium heat; add onions, celery, carrots and garlic, cook for 5 minutes.
- Add the enchilada sauce and water; bring to a simmer.
- Add the beans and the liquid, let cook for 10 minutes.
- Add the pork back to the pan and let simmer until the pork is cooked to medium.
- Serve with corn tortillas and fresh tomato salsa, if desired.
Nutrition Facts : Calories 238.3, Fat 7.5, SaturatedFat 1.7, Cholesterol 37.4, Sodium 441, Carbohydrate 25.8, Fiber 4.8, Sugar 2.1, Protein 16.8
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 HAMBURGER STEW
A New Mexican staple for a family dinner. A simple dish with every-day ingredients. This green chile hamburger stew is satisfying and easy on your wallet.
Provided by zim
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h10m
Yield 8
Number Of Ingredients 15
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Lightly coat chile peppers with cooking spray and place on the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 10 to 15 minutes, turning halfway through. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop chiles and set aside.
- While peppers are cooling, slice onion in half. Mince one half, and rough chop the other; set aside.
- Heat a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add minced onion, carrots, celery, and garlic; saute until onion begins to turn translucent, about 5 minutes. Transfer mixture to a bowl, leaving any rendered fat in the pot.
- Add potatoes to the pot and saute until browned, 3 to 5 minutes. Add meat mixture, both cans of diced tomatoes, and reserved chopped onion and bring to a slow boil. Cook for 1 minute, then stir in chiles. Add water, bouillon, black pepper, salt, and oregano. Return to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 1 to 1 1/2 hours.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 25.6 g, Cholesterol 35.1 mg, Fat 9.1 g, Fiber 4.7 g, Protein 13.5 g, SaturatedFat 3.5 g, Sodium 1002 mg, Sugar 5.5 g
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:
- Add stew meat to a large casserole and cover with water. Bring to a boil and remove any film or residue from the surface. Turn down to a simmer and cook for ten minutes. Add onion, tomato, celery, meat seasoning, and basic green chile and continue cooking over low heat, just above a simmer. When meat begins to become fork tender (about 1 hour) add carrots and continue cooking for 15 minutes. Just before serving, add potatoes, adjust seasoning, and serve when potatoes are cooked through.
PUEBLO GREEN CHILE STEW
Make and share this Pueblo Green Chile Stew recipe from Food.com.
Provided by Barb G.
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- lightly coat pork cubes with flour.
- Melt butter in a large heavy skillet or saucepan.
- Add pork cubes a few at a time, stirring to brown well.
- Push to side of pot.
- Add onion and garlic, cook until onion is soft.
- Stir in browned meat.
- Add tomatoes, then salt, oregano and cumin.
- Cover and simmer 1 hour, stirring occasionally and adding water as needed.
- Add green chiles; simmer 30 minutes or longer adding a little more water if necessary, until flavors are well blended.
- Taste and adjust seasonings.
PUEBLO GREEN CHILI STEW
If I know a hectic day is coming up, I plan on making this no-fuss, hearty stew. I've taken it to potluck dinners, and it's always gotten rave reviews.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large Dutch oven, brown half of the pork at a time in oil. Add remaining ingredients. Cover and simmer for 1 hour or until pork is tender.
Nutrition Facts :
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
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.
PORK AND GREEN CHILE STEW
As an easily adaptable stew, this dish is ready in 4 hours if cooked on high in a slow cooker or in 8 hours if cooked low and slow. -Paul Sedillo, Plainfield, Illinois
Provided by Taste of Home
Categories Dinner
Time 7h40m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 5-qt. slow cooker., Stir in the potatoes, water, hominy, chiles, tapioca, garlic, oregano and cumin. Cover and cook on low until meat is tender, 7-9 hours, stirring in cilantro during the last 30 minutes of cooking. If desired, serve with sour cream and additional cilantro.
Nutrition Facts : Calories 322 calories, Fat 15g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 723mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
CHUY'S GREEN CHILE STEW
Your basic green chile stew. The most important ingredient is the green chiles themselves; for best taste, I highly recommend roasted Hatch green chiles. I got the inspiration for this recipe from my favorite Tex-Mex joint, Chuys. I think it tastes like a pretty close facsimile thereof. One thing that Chuy's sometimes does is roast the vegetables instead of simmering them. If you choose to go that route, don't simmer them in the stew or they'll become too soft.
Provided by Zhukov
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in stock pot or dutch oven over medium-high heat.Sprinkle the flour over the oil and whisk to create a light roux, about 5 minutes.
- Add the tomatillos to the roux and saute for a few minutes.
- Add garlic and saute for 30 seconds or until garlic becomes fragrant. Slowly whisk in the chicken broth and combine well. Add the carrots and simmer for 20 minutes.
- If using chicken thighs: Add chicken thighs with the carrots. Skim off any fat which rises to the surface periodically while simmering ingredients.
- Add the remaining vegetables and simmer until the vegetables are almost tender, about 45 minutes to an hour.
- If using chicken thighs: Pull chicken thighs from stew and let cool on a cutting board. When chicken has cooled, pull meat off of bones and shred into bite-size pieces. If using rotisserie chicken: Pull meat off of bones; discard skin and shred chicken into bite-size pieces.
- Add chicken to stew and stir to combine. Taste for seasoning and add salt and pepper as needed, and cumin to taste. If you don't like cumin too much, you can always use less; same for salt and pepper.
- Stir in cilantro and green onions (if desired) and simmer for a few more minutes.
- A note about the chiles: Hatch green chiles are best, and the heat in the stew depends primarily on the heat of the chiles. If your chiles are mild and you prefer more heat, you can add cayenne as desired. If hatch chiles are unavailable, you can also use Anaheim chiles. Roast them yourself on the grill, under a broiler, or on your gas cooktop until the skins are charred. Wrap in plastic foil for a few minutes until skin has softened, then scrape charred skin off of chiles.
ROASTED GREEN CHILE STEW
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
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
FAY'S GREEN CHILE STEW (CHILE VERDE)
This is a recipe that I got from a Mexican cookbook but the name escapes me. I do know that I have made it for many years and it only gets better. It doubles and triples and freezes well. Chunks of pork, green chilies, mixed together with onions and savory seasonings will have you going for seconds!
Provided by FLUFFSTER
Categories Stew
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim off any fat and cut pork into 1" size cubes.
- Heat oil in large pot or dutch oven.
- Add pork and cook till browned.
- Add onion and garlic and cook till tender.
- Sprinkle flour over all, mix thoroughly and stir for 1-2 minute.
- Add tomatoes and chilies with juices.
- Add cumin, salt and pepper to taste. Cover and simmer gently for 1/2 hrs., or until pork is tender.
- This is great alone, or with a side dish of hot refried beans, a crisp salad with avocados and tomatoes, and warmed flour tortillas. Add a frosty cold beer and you've got it made! Be sure to double or triple in case the neighbors stop by. This recipe is fantastic as leftovers.Place a big spoonful into a warmed flour tortilla, add beans and cheese and you've got a great burrito! Enjoy!
Nutrition Facts : Calories 648.6, Fat 41.5, SaturatedFat 13, Cholesterol 152, Sodium 144.3, Carbohydrate 22.2, Fiber 4.6, Sugar 12, Protein 47.4
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.
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
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- 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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