Pueblo Green Chile Stew Recipes

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PUEBLO GREEN CHILI STEW



Pueblo Green Chili Stew image

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

2 pounds lean boneless pork, cut into 1-1/2 inch cubes
1 tablespoon vegetable oil
3 cans (12 ounces each) whole kernel corn, drained
2 celery ribs, chopped
2 medium potatoes, peeled and chopped
2 medium tomatoes, coarsely chopped
3 cans (4 ounces each) chopped green chilies
4 cups chicken broth
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt, optional

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 :

GREEN CHILE STEW WITH PORK



Green Chile Stew with Pork image

Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of wheat tortillas.

Provided by Christine L.

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h25m

Yield 8

Number Of Ingredients 9

3 pounds boneless pork loin, cubed
3 tablespoons peanut oil
3 stalks celery, chopped
2 tomatoes, chopped
7 green chile peppers, chopped
4 cloves crushed garlic
4 cups chicken broth
1 (10 ounce) jar prepared green chile salsa
salt to taste

Steps:

  • In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
  • Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
  • Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.

Nutrition Facts : Calories 462 calories, Carbohydrate 9 g, Cholesterol 102.1 mg, Fat 29.8 g, Fiber 1.9 g, Protein 37.6 g, SaturatedFat 9.3 g, Sodium 602.7 mg, Sugar 4.8 g

PUEBLO GREEN CHILE STEW



Pueblo Green Chile Stew image

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

2 lbs boneless pork, cut into 1 inch pieces
3 tablespoons flour
2 tablespoons lard or 2 tablespoons bacon drippings
1 cup chopped onion
2 cloves garlic, minced
3 cups chopped peeled tomatoes (canned or fresh)
1 teaspoon salt
1/2 teaspoon Mexican oregano
1/4 teaspoon ground cumin
20 fresh green chilies, parched,peeled and chopped

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.

CHRIS'S PUEBLO GREEN CHILI SAUCE



Chris's Pueblo Green Chili Sauce image

This recipe comes from Southern Colorado and I have been making it for over 20 years. It is my favorite thing to cook and eat. If you like hot and spicy Mexican food, this is a recipe for you! I made it for our friends and it has become a hit here in Corpus Christi, Texas! The great thing is you can also make it hotter or milder, depending on your taste! In Pueblo, Colorado, we served it over burritos, or enchilada's. My personal favorite way to eat Green Chile (especially on a cold day) is by placing a hamburger bun in a bowl, add a plain hamburger (with or without cheese), smother it with the Green Chile Sauce, then top it with diced onion and oyster crackers. In Colorado we call these green chili sloppers! They are great served with a beer!

Provided by Christine Bettiga

Categories     Sauces

Time 3h40m

Yield 1 Kettle of Chili, 12 serving(s)

Number Of Ingredients 18

3 -4 serrano chilies, diced (depending on how hot you want your chile, don't add if you want mild chile)
1/4 cup vegetable oil or 1/4 cup bacon fat
8 -10 large roasted green chilies, skins removed, torn into strips (Hatch or Poblano are best)
24 ounces chicken broth (approximately)
1 (12 ounce) can Rotel tomatoes & chilies
1 cup water
1 teaspoon cumin
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1 teaspoon Season-All salt
1 teaspoon fresh cilantro or 1 teaspoon dried cilantro
1 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, crushed
1/2 teaspoon salt and pepper
1/4 cup flour (approx.)
1 small yellow onion
1 -2 lb pork (diced or ground)

Steps:

  • In large stainless kettle, brown pork in bacon fat or vegetable oil.
  • (bacon fat has better flavor.) Cook on medium heat till meat is slightly pink.
  • Add diced onion and garlic, cook till soft.
  • Add flour and stir, browning flour as you would a roux (rue).
  • Add some of your water if flour is too thick, keep stirring till it bubbles.
  • Add chicken broth.
  • Add the rest of the ingredients and bring to a bubble, then turn heat to low.
  • Cook uncovered for 2-3 hours, stirring occasionally.
  • If your chile is too thin, add more flour.
  • If your chile is too thick, add more chicken broth.
  • Taste often and add more spices or peppers to your liking!
  • If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile's into a blender and puree them!
  • (This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chile).

PUEBLO STEW



Pueblo Stew image

Sliced cactus and spicy peppers are simmered with cubed pork and vegetables in this rich, south-of-the-border stew.

Provided by JOEBOB22

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h45m

Yield 12

Number Of Ingredients 16

2 tablespoons lard
6 pounds boneless pork shoulder, cubed
1 teaspoon whole coriander seeds
2 onions, chopped
2 potatoes, cubed
2 carrots, chopped
5 cloves garlic, chopped
1 (18.75 ounce) can tomatillos, coarsely chopped
1 (16 ounce) can chopped green chiles
1 (11 ounce) can jalapeno peppers, drained and diced
1 (30 ounce) jar sliced nopalitos, drained and rinsed
2 teaspoons dried oregano
1 (20 ounce) can hominy, drained
4 teaspoons cumin seed
2 cups crumbled queso fresco
½ cup chopped fresh cilantro

Steps:

  • Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.
  • Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.

Nutrition Facts : Calories 487.8 calories, Carbohydrate 26.9 g, Cholesterol 104.6 mg, Fat 28.2 g, Fiber 7.4 g, Protein 31.8 g, SaturatedFat 10.9 g, Sodium 1258.3 mg, Sugar 4.9 g

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