Best 2 New Mexico Green Chile Stew Recipes

Dive into the vibrant flavors of the Southwest with our exploration of the best recipes for New Mexico green chile stew. This hearty and comforting dish is a beloved staple in New Mexican cuisine, showcasing the distinct taste of roasted green chiles. From classic to innovative takes on this traditional stew, we'll guide you through the essential ingredients, cooking methods, and variations that make this dish so special. Whether you're a seasoned cook or new to the culinary scene, let us help you discover the perfect recipe to tantalize your taste buds and transport you to the heart of New Mexico's culinary heritage.

Let's cook with our recipes!

AUTHENTIC NEW MEXICO GREEN CHILE STEW

Authentic New Mexico Green Chile Stew image

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

Ingredients

12 -15 hatch green chilies (if not available anaheim will work too)
2 lbs pork shoulder
2 tablespoons vegetable oil
1/2 cup onion, finely chopped
2 minced garlic cloves
1 -2 jalapeno, diced (only necessary if using anaheim chiles)
6 cups chicken broth
6 ounces beer (optional)
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
3 bay leaves
1/2 teaspoon cumin
1 (10 ounce) can diced tomatoes
3 large potatoes, diced 1/2-inch
2 tablespoons butter
2 tablespoons flour

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 CHILE STEW

New Mexico Green Chile Stew image

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

Ingredients

1 pound beef tenderloin, cubed
1 pound boneless pork loin, cubed
¼ cup masa harina
1 tablespoon olive oil
1 red onion, chopped
3 cups chopped fresh tomatoes
2 cups diced green chile peppers
2 cups low-sodium beef broth
1 tablespoon ground cumin
1 large potato, cubed
3 cloves garlic, minced
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh cilantro
1 dash cayenne pepper
salt to taste
ground white pepper to taste

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

Tips:

Choose the right peppers: Look for fresh, deep green chile peppers that are firm and unblemished. Avoid peppers that are bruised or have soft spots.
Roast the peppers properly: Roasting the peppers brings out their flavor and makes them easier to peel. To roast the peppers, place them on a baking sheet and broil them in the oven until the skins are blackened and blistered. Alternatively, you can roast the peppers over an open flame on a grill.
Peel the peppers carefully: Once the peppers are roasted, let them cool slightly before peeling them. Use a sharp knife to carefully peel the skin off the peppers, taking care not to remove too much of the flesh.
Use a variety of meats: This stew is traditionally made with pork, but you can also use beef, chicken, or lamb. If you are using a leaner meat, such as chicken or turkey, you may want to add some extra fat, such as bacon or olive oil, to the stew.
Simmer the stew for a long time: The longer you simmer the stew, the more flavorful it will be. Simmer the stew for at least 1 hour, or up to 2 hours, or even longer if you have the time.
Serve with your favorite toppings: This stew is traditionally served with cornbread, tortillas, or rice. You can also top the stew with shredded cheese, sour cream, or guacamole.

Conclusion:

New Mexico green chile stew is a delicious and hearty dish that is perfect for a cold winter day. With its roasted green chile peppers, tender meat, and flavorful broth, this stew is sure to warm you up from the inside out. So next time you're looking for a comforting and satisfying meal, give this New Mexico green chile stew a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »