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
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.
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
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 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.
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GREEN CHILE STEW - CREME DE LA CRUMB
From lecremedelacrumb.com
Reviews 8Category Main CourseCuisine MexicanTotal Time 2 hrs 5 mins
- Set the broiler to high. Place jalapeno and poblanos on a piece of tinfoil and place under broiler about 3-5 minutes until tops of peppers begin to blacken. Turn over and broil another 3-5 minutes until that side starts to blacken.
- Carefully remove peppers run under very cold water for about 30 seconds-1 minute until peppers are cool enough to handle. Carefully peel off any of the skin that has separated from the pepper and is peeling or "bubbled". Some of the skin can remain on. Slice the peppers in half, remove seeds and stem, and dice peppers.
- In a large soup pot over medium high heat melt butter. Add onion and saute in the melted butter 1-3 minutes until onions are translucent. Stir in garlic and cook another minute until fragrant.
- Add vegetable broth (or chicken broth) and potatoes and bring to a boil. Reduce to a simmer, cover, and cook about 10 minutes. Add peppers and simmer about 5-10 minutes longer until potatoes are tender and easily pierced with a fork. Stir in cumin, slat, paprika, black pepper, and chili powder. Add lime juice and cilantro and bring to a boil.
THE BEST GREEN CHILE STEW - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.9/5 (88)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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