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
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.
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.
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
FIERY GREEN CHILE PASTE (SALLYE)
This is traditionally a kosher dish called Zhoug, and is used extensively in kosher dishes. It is truly a fiery paste and should be used with caution. Experiment with small amounts and increase incrementally to suit your taste buds. This is my take on it. I have tweaked it somewhat for our less adventuresome cooks.
Provided by sallye bates @grandedame
Categories Other Sauces
Number Of Ingredients 8
Steps:
- Seed and devein chiles and cut in half Remove and discard stems from cilantro and parsley and loosely separate leaves Peel garlic cloves and cut in half
- Place chiles, cilantro, parsley and garlic in food processor with cutting blade Do not overcrowd, make multiple loads if necessary (depending on size of your processor bowl) Process until a rough chunky paste. If you need to make more than one load, pour into bowl and set aside Continue processing until all items are in rough chunky state
- Place all paste back into food processor, add salt, pepper, cumin and half of olive oil Process until well blended, but still a bit chunky
- Pour into airtight glass jar (this will make about a quart of sauce) with enough room left for the remainder of oil Pour the remainder of oil onto the top of paste (do not stir) Seal jar and store in fridge Will last up to 3 months if kept refrigerated
- Use as desired with meat, fish and poultry dishes. Can also be used to perk up salad dressings. If you are brave/crazy like my son, you can use it as a dip in lieu of salsa.
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.
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 CHILI STEW BY SALLYE
Another one of my Tex-Mex recipes. As you probably know by now, we love all things Mexican. May be served as an appetizer dish or a full meal.
Provided by sallye bates @grandedame
Categories Other Side Dishes
Number Of Ingredients 10
Steps:
- Grill chiles in heavy (cast iron is perfect) dutch oven until skin is turning black. Remove from heat and place in paper bag. Set aside.
- Cut pork butt into bite size pieces and dredge in flour seasoned with salt & pepper Place 2 tablespoons of cooking oil in same pan you used to grill chiles and heat on medium high. Transfer dredged meat into heated pan.. Cook until brown on all sides, stirring often to avoid burning. Remove meat from skillet and set aside temporarily
- Add onions and potatoes to skillet and cook until vegetables are browned.
- While vegetables are browning, remove chiles from paper bag. Peel (remove skin), cut in half and remove seeds and veins, then finely chop. Set aside.
- When vegetables are browned, add meat back to pan and stir to blend with vegetables Add chiles, garlic powder, bouillon, salt & pepper, and water. Bring to a boil, then reduce heat to a simmer. Cook for about 2 hours until meat is tender If you like thicker gravy type stew, you can thicken up with 3 tablespoons cornstarch mixed with water and added to stew.
- You may add chopped fresh cilantro the last ten minutes of cooking for a zippier taste.
- If used as a main dish, cook a big old pan of cornbread to go with.
GREEN CHILI STEW
A great Mexican stew. Everyone loves this, even my children!
Provided by Lynn Small
Categories Beef Stew
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
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 CHILI STEW
Make and share this Green Chili Stew recipe from Food.com.
Provided by acid.
Categories Pork
Time 1h
Yield 6 quarts, 12 serving(s)
Number Of Ingredients 12
Steps:
- Melt the shortening in a large pot over medium high heat.
- When shortening is hot add the diced pork and cook till done about 10 to 15 minutes.
- Remove pot from heat and stir in the flour.
- Cook over low heat for about 2 minutes stirring constantly.
- Add all other ingredients,stir and let simmer for 30 minutes stirring occasionally.
Nutrition Facts : Calories 412.4, Fat 29.5, SaturatedFat 9.1, Cholesterol 49.9, Sodium 193.9, Carbohydrate 20.8, Fiber 2.9, Sugar 6.8, Protein 17.6
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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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