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.
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
My entire family loves this easy and filling soup made with simple ingredients that go great together. The corn adds a sweet crunch.
Provided by Shelley Schade
Categories Soups, Stews and Chili Recipes Stews Beef
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Place the ground beef, onion, and garlic in a deep skillet or saucepan over medium heat. Cook and stir until beef is evenly browned and onion is tender. Drain grease. Mix in green chiles. Stir in the tomatoes, tomato sauce, corn, and potatoes. Pour in water. Bring to a boil, reduce heat to low, and simmer 15 minutes, or until potatoes are tender. Season with cayenne pepper, salt, and pepper.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 32.5 g, Cholesterol 34.5 mg, Fat 7.5 g, Fiber 5 g, Protein 14.3 g, SaturatedFat 2.8 g, Sodium 688.6 mg, Sugar 7.2 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 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.
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
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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