Best 6 Roasted Green Chile Stew Recipes

GREEN CHILE STEW

Steps:

• In a large stockpot or Dutch oven, brown beef and pork; drain. Add remaining ingredients. Cover and simmer for 45 minutes.

ROASTED GREEN CHILE STEW

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.

GREEN CHILE STEW

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

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.

CHUY'S GREEN CHILE STEW

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.

AUTHENTIC NEW MEXICO GREEN CHILE STEW

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.