Mexican Green Chile Stew
Ingredients3 h 35 m servings 484 cals
- 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.
- 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.
Per Serving: 484 calories; 33.4 g fat; 7.4 g carbohydrates; 32.4 g protein; 116 mg cholesterol; 537 mg sodium. Full nutrition
ReviewsRead all reviews 5
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.