GREEN CHILE STEW
A truly authentic New Mexican Green Chile Stew that will warm your soul.
Provided by Andrea
Categories Soup
Time 50m
Number Of Ingredients 11
Steps:
- Cut pork chops into bite-size pieces.
- In a medium bowl, combine flour, salt, ground cumin, and pepper. Add pork to the bowl and mix to coat pork pieces.
- Peel and dice onion. Peel and mince garlic. Peel and dice green chile. Peel and cube potatoes.
- Heat olive oil in a large pot over medium heat. Add onions and saute until translucent, about 4 minutes. Add in garlic and saute until fragrant, about 30 seconds. Add in pork and continue cooking until pork starts to brown.
- Add chicken broth, scraping the bottom of the pan to get all of the brown bits. Add in green chile and potatoes.
- Simmer about 30 minutes, until pork is cooked through and potatoes are tender (but not falling apart). Season with salt, pepper, and cumin, to taste.
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.
NEW MEXICO GREEN CHILI STEW
This came from a distant relative who used to have a Charlois ranch in New Mexico. Not too spicy-just plain good!
Provided by KS Farmwife
Categories Stew
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In large pot brown meat with onion, drain.
- Add all other ingredients and stir well.
- Bring to a boil then simmer for 45 minutes to 1 hour (or until potato is fork tender).
- You must keep tasting this to get the salt and pepper right.
- Fabulous with cornbread!
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.
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
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.
NEW MEXICO GREEN CHILE BRISKET STEW
Cooked in an Instant Pot® electric pressure cooker, this stew takes on the wonderful flavors of the Southwest and is ready in little time to make a hearty, satisfying, comfort-food meal. Garnish with sprigs of fresh cilantro, if desired.
Provided by Candy Morehouse
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 8
Number Of Ingredients 20
Steps:
- Cut brisket in half to fit the pressure cooker. Place brisket on a large plate or sheet of waxed paper. Season both sides of each piece with chili powder, oregano, onion powder, cumin, black pepper, herbes de Provence, and red chile pepper. Dredge brisket pieces in masa harina; reserve any masa that falls off.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; when hot, add brisket to the pot and brown both sides of each piece, about 7 minutes. Transfer brisket to a plate. Add carrots, celery, and onion; saute until slightly softened, about 5 minutes more.
- Pour chicken broth and beans into the pressure cooker. Add any reserved masa and the browned brisket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Remove brisket from the pressure cooker and set aside. Add potatoes, tomatoes, green chiles, and water to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Trim excess fat from brisket and cut into bite-sized pieces.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add up to an additional cup of water if stew is too thick. Add brisket back to the pot. Add garlic salt.
- Cook the stew on low heat until warmed through, up to 1 hour.
Nutrition Facts : Calories 269.9 calories, Carbohydrate 35.5 g, Cholesterol 26.8 mg, Fat 5.9 g, Fiber 7.3 g, Protein 19.3 g, SaturatedFat 1.5 g, Sodium 1184.9 mg, Sugar 5.1 g
DEE'S SANTA FE GREEN CHILE STEW
This is my DD's recipe that she shared with me when she was living in Santa Fe. I am sure that every family in New Mexico has their own favorite version, but this is my favorite. It can also be cooked in a crockpot, but I like the texture of the stew, cooked on top of the stove.
Provided by Miss Annie
Categories Stew
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the pork with flour to lightly coat.
- In a large pot (I use a Dutch oven), brown the meat in oil.
- Add chiles, chicken stock, vegetables, salt& pepper, and water if needed.
- Bring to a boil, lower heat to medium low.
- Cover and simmer until meat and vegetables are done, and the stew is slightly thickened (about 3 hours).
- You may cook in a crockpot for 6-8 hours.
- Serve with flour tortillas.
Nutrition Facts : Calories 568.1, Fat 23.6, SaturatedFat 5.8, Cholesterol 104.8, Sodium 919.3, Carbohydrate 44.2, Fiber 4.2, Sugar 9, Protein 43.3
NEW MEXICAN GREEN CHILE CHICKEN STEW
An easy, hearty stew that is perfect for chilly fall and winter months. The amount of green chiles used depends on the strength of the green chile and how spicy you like your dish. Can be made in advance and reheated. Can also be frozen. Serve with warm tortillas.
Provided by Ingrid
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h46m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.
Nutrition Facts : Calories 354.1 calories, Carbohydrate 59.3 g, Cholesterol 36.8 mg, Fat 5.1 g, Fiber 9.7 g, Protein 22.4 g, SaturatedFat 0.9 g, Sodium 1843.5 mg, Sugar 14.2 g
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
CALDILLO (NEW MEXICAN GREEN CHILE STEW)
Make and share this Caldillo (New Mexican Green Chile Stew) recipe from Food.com.
Provided by Jellyqueen
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cube meat, sprinkle with salt and fry until brown in oil.
- Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover.
- Continue to add water if necessary.
- It will have a soupy consistency.
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- If you are using the dried corn, put it in a pot of water and start boiling it before you start anything else, because it can take a long time to soften.
- Salt the venison well, then dust it in the flour, pressing the flour into the meat. Heat 2 tablespoons of the lard or vegetable oil in a Dutch oven or similar soup pot set over medium-high heat.
- When the oil is hot, brown the meat in batches. Make sure no piece is touching another, and take your time with this. You want each piece well browned. Move them to a bowl as you go. You will likely need to add another tablespoon of oil late in this process.
- When the meat is all browned, add the final tablespoon of oil and the onions. Stir this well, as the moisture from the onions will deglaze the pot. You want that. Sauté the onions until they too are nicely browned. This whole process, meat and onions, can take 30 minutes or more.
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