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Mexican Green Chile Stew

Rated as 4 out of 5 Stars

"This is my great grandfather, Reverend Philip Worth's recipe. He was a great pastor and served his congregation very well and very loyally at Beautiful Savior Lutheran Church in Chicago for many, many years. I have cooked this many times - but it always tasted better when my great gramps made it! It's easy to make, but the flavor would never make you think that!"
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3 h 35 m servings 484
Original recipe yields 8 servings


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  1. Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.
  2. Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.

Nutrition Facts

Per Serving: 484 calories; 33.4 7.4 32.4 116 537 Full nutrition

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I did alter the recipe as follows: I added chopped cilantro (fresh), chopped onion, 4 smashed garlic, Two big cans of different kinds of Mexican beans drained, Red pepper flakes, oregano, salt...

I really liked this recipe very much. The suggestion to drop the cloves and use 1/4 lime and more garlic instead and add some onion worked great -- I wish I had thought to get some cilantro inst...

This is a great basic recipe but it's missing a few ingredients that would make it traditional, "New Mexican Green Chili Stew." I say, "New Mexican," since few Mexicans cook soley with fresh gre...

We loved this recipe! I am making it again this weekend after we just had it last weekend. My son loved it. It would make a hearty winter dish and could be served over rice.

I have been making something like this since I was 12. I use stew meat, diced canned tomatoes (fire roasted with garlic works great) and cilantro. I omit the wine. If you like a little heat, ...