Best 2 Southwestern Green Chile Stew Recipes

If you're in search of a hearty and flavorful dish that captures the essence of Southwestern cuisine, look no further than southwestern green chile stew. This tantalizing stew is a symphony of flavors, combining the warmth of green chiles, the savory richness of stewed meat, and the vibrant freshness of vegetables. Served piping hot with a side of crusty bread or cornbread, this stew is a comforting meal that is sure to warm your soul and transport your taste buds to the vibrant landscapes of the Southwest. Get ready to embark on a culinary journey as we explore the best recipe for southwestern green chile stew, a dish that will undoubtedly become a staple in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHWESTERN GREEN CHILE STEW

Southwestern Green Chile Stew image

Delicious vegan stew from Jayme Heimbuch at Mother Nature Network; you won't miss the meat at all, and all the green chilies gives it a lovely tartness. Serve with lime quarters on the table for squeezing and, if you like, a sprinkling of your favorite (vegan?) cheese.

Provided by lecole54

Categories Beans

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 onion, finely diced
2 garlic cloves, minced
1 jalapeno, seeded and diced
1 red bell pepper, chopped
3 tomatoes, seeded and chopped
1 ear of corn (canned if out of season)
3 small new potatoes, cubed
1 (15 ounce) can red beans
1 (15 ounce) can pinto beans
1 (15 ounce) can kidney beans
2 cups vegetable stock
3 (4 ounce) cans mild green chilies

Steps:

1. In a large stew pot or dutch oven, warm the olive oil over medium-high heat. Add the onions and garlic and stir. Cook until translucent. Add the jalepeño, and cook until softened.
2. Add the red bell pepper and tomato and cook until softened.
3. Cut the corn from the cob and add to the pot along with the potatoes, and cook for 1-2 minutes.
4. Add in all the beans and, most importantly, the green chiles. Pour in the vegetable stock until the liquid comes just to the top of the vegetables.
5. Bring the stew to a boil and reduce the heat to very low. Cover and allow to gently simmer for at least 30 minutes, but the longer you let it simmer the better.

Nutrition Facts : Calories 408.4, Fat 6.3, SaturatedFat 1, Sodium 894.1, Carbohydrate 71.6, Fiber 19.1, Sugar 8.6, Protein 20

SOUTHWESTERN GREEN CHILE WITH PORK STEW

Southwestern Green Chile with Pork Stew image

A hearty, spicy stew with a distinctive New Mexico twist. Perfect for warming up on those cold winter days. Serve with warmed tortillas.

Provided by terrielyn

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 pounds pork loin, cut into 1 inch cubes
½ cup all-purpose flour
3 (14.5 ounce) cans chicken broth
4 cups water
4 potatoes, peeled and cubed
8 green chile peppers, chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, drained
3 cloves garlic, minced
salt and pepper to taste

Steps:

In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot. Saute quickly until browned.
Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.

Nutrition Facts : Calories 471 calories, Carbohydrate 38.6 g, Cholesterol 71.4 mg, Fat 20.7 g, Fiber 7 g, Protein 32.1 g, SaturatedFat 5.9 g, Sodium 1517.6 mg, Sugar 4.2 g

Tips:

To make your stew even more flavorful, use roasted green chiles instead of canned ones.
If you don't have any green chiles, you can substitute poblano peppers or Anaheim peppers.
For a vegetarian version of this stew, omit the beef and add more vegetables, such as zucchini, mushrooms, or bell peppers.
Serve this stew with cornbread, tortillas, or rice.
Top each bowl of stew with a dollop of sour cream, guacamole, or salsa.

Conclusion:

This Southwestern green chile stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a delicious and comforting meal, give this stew a try!