CHICKEN GREEN CHILI STEW
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil over medium-high heat in a large heavy-bottomed pot. Sprinkle the chicken with salt and pepper. Brown the chicken on both sides, for a total of 6 minutes. Transfer to a plate.
- Saute the garlic, poblano peppers and onions. Add the ancho chile powder, cumin and some salt and pepper to the pot, and saute until tender, about 4 minutes. Return the chicken to the pot and stir in the chicken stock, green chiles and potatoes. Bring to a boil, then reduce to a simmer, and cook over medium heat, stirring occasionally, until the potatoes are tender and the chicken is cooked through, 25 minutes.
- Serve in bowls topped with cilantro and cheese if using.
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.
NEW MEXICO GREEN CHILE STEW
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
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
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.
GREEN CHILE STEW
A vegetarian version of the New Mexico favorite green chile stew. Recipe source: local newspaper which is printed from Vegetable Soups from Deborah Madison's Kitchen
Provided by ellie_
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Roast the chiles over a flame until the skins bubble and are partially charred, then put them in a bowl , cover with a plate and set aside to steam (or buy chiles that are already roasted).
- Toast the coriander in a dry skillet until fragrant and the color changes, then cool and then grind to a powder using a mortar and pestle or spice mill.
- In a large soup pot over medium heat heat the oil and then add the onion, potatoes and coriander, turning to coat for 5-10 minutes or until potatoes are golden.
- While potatoes are cooking slip skins off the chiles, discarding the seeds and chopping the chiles into large pieces.
- Add chiles, 1 teaspoon salt and the water or vegetable broth into the soup pot. Bring to a boil and then lower heat to a simmer and cook covered for 25-30 minutes or until potatoes are soft. Season with salt and pepper.
- In a small saucepan bring a small amount of water to a boil, submerge the cilantro for a few seconds, drain and rinse under cold water. Chop the cilantro and stir it into the sour cream.
- Serve soup with a dollop of sour cream.
Nutrition Facts : Calories 338.8, Fat 13.3, SaturatedFat 4.7, Cholesterol 12.7, Sodium 42, Carbohydrate 50.8, Fiber 6.8, Sugar 6.4, Protein 7.3
GREEN CHILE STEW
Make and share this Green Chile Stew recipe from Food.com.
Provided by Robin Wehunt
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Boil pork chops in water until done.
- Then remove and cut into chunks.
- Peel skin off of green chilis and cut into pieces.
- Chop up onion.
- Peel and cut up potatoes.
- In a medium size stock pot fill half way with water.
- Season with the season salt.
- Add pork, chilis, potatoes, onion, and cumin.
- Cook for 1 hour.
- Enjoy.
- You can grate some cheese and put on top if you like.
Nutrition Facts : Calories 439.6, Fat 14.8, SaturatedFat 5.1, Cholesterol 76, Sodium 85.3, Carbohydrate 48.1, Fiber 6.1, Sugar 2.7, Protein 28.4
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.
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
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