Green Chili Stew
A great Mexican stew. Everyone loves this, even my children!
A great Mexican stew. Everyone loves this, even my children!
Green chili stew is a very popular dish in New Mexico which is where I grew up. I make this easy stew on Christmas Eve (slow cooked in a crock-pot for 6-8 hours). The level of desired spicyiness will vary for different people. Canned green chili is too mild for my taste. For those who prefer spicier green chili, I recommend www.buenofoods.com - a popular New Mexico chili retailer. You can also choose to make a milder stew and serve extra green chili on the side so people can adjust the spicyness. I highly recommend you try this stew - it will warm your bones on a cold winter's day. YUM!Read More
Green chili stew is a very popular dish in New Mexico which is where I grew up. I make this easy stew on Christmas Eve (slow cooked in a crock-pot for 6-8 hours). The level of desired spicyiness will vary for different people. Canned green chili is too mild for my taste. For those who prefer spicier green chili, I recommend www.buenofoods.com - a popular New Mexico chili retailer. You can also choose to make a milder stew and serve extra green chili on the side so people can adjust the spicyness. I highly recommend you try this stew - it will warm your bones on a cold winter's day. YUM!
WONDERFUL recipe. I made it even simpler by just throwing everything in my slow cooker and letting it cook for 2-3 hours until tender. I added the potatoes about 1/2 an hour before serving.
My husband really liked this. He is Mexican and does not like Tex-Mex food, which is what usually passes as Mexican food. He said this was just like something his mom makes, which means it's not only tasty, but also very genuinely Mexican and traditional. I added twice the amount of chopped green chiles, and added the hottest chopped tomatoes with chiles I could find. It still wasn't that hot, but it was very, very tasty and hearty.
OK I made this into my "own" recipe but used this one as a guideline. Instead of using beef I did pork cubes so therefore I ommitted the broth. I would reccommend using about a cup of water instead. I did not use the cucim but that was because I don't care for it. I chopped two small jalapeno's and browned them with the onion and meat. I DID NOT add the potatoes. Instead of using the canned chili's I chopped fresh, about one dozen. After browing the meat and onions and jalapeno's I mixed everything in the crockpot on low for as long as I needed. It is a very good recipe! Thanks Lynn!
This is a fantastic recipe to try if you've never made Green Chili Stew before. I did make mine with ground beef rather than beef stew meat or pork and used fresh roasted green chili (living in NM has it's advantages when it comes to getting authentic ingredients for this one!) that I purchased from Sunflower Market. A little tweaking of the spices to suit my personal tastes - I like a lot of garlic - fresh tortillas from a local establishment and we were in total green chili bliss! Suffice it to say I won't really need to be buying from local restaurants as I have found something just as good, if not better! Thanks for posting a great recipe :)
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 green chili's. [they wait for them to ripen for preservation purposes & use primarily red] But after they migrated to the US, this Green Chili Stew became more of a necessary adaptation due to income restrictions. This stew was actually created when Hispanics with large families & limited incomes worked in the Hatch, NM chili fields. Instead of pork or prime cuts of beef, they used hamburger meat though pork shoulder was definitely preferred. [trust me when I say ground cumin & pork go together like helpless women and railroad tracks] Anyway, the more traditional version presents 2 + lbs Hatch Green Chili's, chopped jalapeños, potatoes, hearty amounts of white onions & celery stalks with leaves, loads of cilantro & cumin, (2 + tbs cumin) parsley, generous amounts of garlic, green/red tomatoes, cayenne and black pepper, red pepper flakes, salt, Mexican Oregeno, bay leaves, Italian seasoning & beef/chicken/vegetable/or pork broth & was always served with warm tortillas. Notice that all ingredients were very easy to come by & cheap for Hispanic workers. If pork was used, they would season flour the meat & brown with garden vegetables then place in pot & simmer until the pork fell apart. This method also made for a thicker stew. Either way, it's a delicious stew & great recipe Lynn!
I used pork loin as I think it goes so well with green chile. Like others, I made this in my slow cooker so I omitted the oil. I used 14 oz frozen green chile (with liquid) so I reduced the broth to 1/4 c. I didn't add tomatoes or potatoes for dietary reasons, but did add about two cloves minced garlic. This is very similar to the way I usually make my green chile meat, but I usually don't add cumin. I'll definitely be adding it from now on. Thanks Lynn!
This was a delicious stew/soup. The s in my family went nuts for this recipe. This is something I will include in my monthly menu, I can't say enough about it! t
My family and I love this recipe! I change it a bit, I use pork and chicken stock. I add coriander and garlic powder (sometimes oregano) as well. For garnishes, we use sour cream, avocado, and I bake corn tortilla strips that I've tossed w/a bit of oil and salt to add something crunchy. Haven't tried it but some cilantro at the end would probably be excellent in here. Awesome as leftovers too.
I made this according to the recipe. I didn't change anything; however, I did add to it. I added a large can of white hominy, an extra can of green chiles, and six peeled, chopped carrots. It came out very, very good. Next time, I'm thinking of chopping some cabbage, avacado, and lime slices and dressing it like we do posole. I think it would be perfect for that.
YUM! The very best easy soup. The meat comes out tender and flaky and the soup base is savory-tart and slightly spicy. Love it and will be making it a regular at our dinner table.
Very good! I like to use 7oz of green chiles just because I like it really spicy. Sometimes, I'll add corn to it too..but it's good with or without it.
This recipe was good, but 2 pounds of meat was WAY too much. It was unbelievable how much meat there was compared to the other ingredients. Next time I will scale the meat back to 1 pound.
yum! i just threw everything in the crockpot.....and it turned out great. i did add garlic, a seeded/chopped jalepeno, and 1 tbls PENZEY"S adobo (cumin/pepper/etc). will make again.
Excellent flavor and at last something new in the stew department! I used diced tomatoes with jalapenos as we like things really spicy. Also doubled green chilies, lots of fresh garlic and used about 6 potatoes for my hubby. Will make this often this winter - Thank you Lynn!
This dish was so yummy! my family LOVED this stew, i added green peas and carrots to the stew along with a little corn starch to thicken it up just a bit, and served it over white rice.
Excellent authentic flavor! I only had 1 lb. stew meat and it was still delicious!
This was really good, but I made some alterations. We used 4 butterfly pork chops cubed instead of beef. Cooked it all in a crockpot for about 5 hrs, adding the potatoes about 1.5 hrs. before ready time. I put in 2 cans of Rotel with Lime and Cilantro. 2 cups beef broth. 1/2 can chopped jalapenos and 2 cans green chilis...oh and a can of Pinto beans. Also added 1 tsp. of oregano. My first go round I used the potatoes, but for some reason I decided to try the 2nd day with rice. I picked out the big chunks of potatoes and added some rice and it was wonderful. Next time I will substitute rice for potatoes. This is definitely better the 2nd day. The jalapenos kicked up the spice a notch, so be careful. I absolultely love spicy food and had we added an entire can of chopped jalapenos, we would have been in trouble. Highly recommend this one though and it's super easy!
I did this in the slow cooker and took recommendation from another reviewer and put the potatoes in late. Was a mistake because an hour and a half later, they still weren't done. Would either leave out the potatoes or put them in at the start. Excellent flavor and my family loved it. Served with warm flour tortillas. Will definitely make again. Thanks!
This recipe is excellent! I made this for my boyfriend who is from New Mexico and was missing his childhood favorite. I have never had this before and both of us LOVED it. We had it for dinner one night and ended up making it later in the week because we loved it so much. The only changes I made was I used 2 cans of tomatoes w/ green chili peppers and 2 cans of green chili peppers. I also ended up letting it simmer after I added the potatoes for an hour to hour and half rather than 30 minutes. 5 stars! I'm going to have the rest for lunch today.
The boyfreind LOVED this. Even bragged to his parnets how good it was. Thanks great recipe
Nice, made it very close to directions. Used pork and beef cubes. Yummy. This is a recipes that makes you want to add something, only b/c it's good and makes you want to get creative, not b/c it was missing something. We will make this again for sure. Thank you!
So great! I added worcestershire sauce and a bay leaf for flavor but left out the extra chilies. I also added carrots with the potatoes. This made it less like a Mexican stew and more like pot roast! I also added 2Tbsp. flour to thicken it up at the end. Great base recipe to play around with.
This stew is wonderful. My whole family loved it. The only changes I made was to use fresh tomatoes and roasted my own green chili from the farmer's market. Great way to use fresh veggies that are plentiful now.
I cubed beef and threw all ingredients in the crock pot (except oil) and slow cooked for 8-10 hours. Very easy and delicious. This is a keeper.
This stew is delicious. I brought leftovers to work and people were commenting on how good the stew smelled. I told them I'd bring the recipe in the next day. The stew is simple to make. I use top sirloin (instead of beef stew meat) cut into small pieces. I also just used one big russet potato, it's plenty. This is a wonderful recipe that I will make often. JS, Alamogordo NM
Awesome! I used pork and chicken broth ... then followed the recipe almost to the letter with the exception of adding an extra can of green chili! I used extra hot rotel and it does have some kick! Spicy and nice! A keeper!
Made this the other night. The only difference I used fresh green chiles and canned tomatoes. So good!
I really enjoyed this. It was really flavorful and super easy to make. It did take an hour longer than stated for the meat to get tender which wasn't a big deal.
Delicious stew! I used mild green chili peppers and the flavor of them really came through! We all loved it! I just used a regular can of diced tomatoes and just added in a couple more mild chili peppers. Also I had to use about 2 cups more beef broth. Thanks so much!
This is exactly like the stew I had in New Mexico. The only change I made was I added 2 diced fresh jalepenos because we like a little extra heat. We fill tortilla shells with the stew mixture and top it with a little cheese and sour cream!! YUM!
Made this as written except I used pork because that's what I had in the freezer. This was really good. Hubby said it was a keeper. Although not a 5 star (I reserve that for something that's beyond great) this is really good. Will make again and again. Love the green chili's - we are don't like real spicy (I do, hubby doesn't) and I would have loved it spicier but it was still quite tasty. Thanks, Lynn, for a keeper!
This was great! I made a couple minor changes to it. I couldn't find the tomatoes with diced green chiles, so I used a can of tomatoes with diced jalepenos. Also, after browning the meat, I dumped everything into my crockpot and simmered it on low for 6 hours. I added the potatoes during the last hour of cooking so they wouldn't turn to much. Served the stew with corn muffins, and it made a delicious dinner.
We loved this! I added a can of corn, some carrots, and some cayenne pepper and increased the broth to 2 cups. Put it in the slow cooker for 7 hours on low and was great!
It was okay - just not what I was looking for. Maybe I was expecting something with a kick - it was surprisingly mild. I'm glad I tried it but I'll stick with traditional beef stew.
My husband is from New Mexico and I am a NEW cook.... with that said, this is the first thing he ever asked me to make again!! We used ground beef because that's how his mom used to make it but followed every other step just as is.... this was simply amazing and super easy to make!
I added fresh chili peppers and jalapeno peppers because it wasn't spicy enough for me.
Really good! I use this all the time. Kind of a south american alternative to Indian curry. I added red pepper for some more heat and threw in a couple handfulls of Basmati rice during the last 20 minutes to thicken. Yeah!
This was really good! I used less beef and more potatos but the rest I followed the recipe. YUMMY! Kids even loved it.
Wonderful! We loved it! I will make for many years to come. Thank you for sharing!
yummy! my boyfriend said he could eat this everyday. I added flour at the end to make it thicker. Its definetly a keeper. Thanks Lynn
This was really good! Simple, not too many ingredients, easy to make, and tasty! My husband even liked it. :o)
This is a new favorite at our house - I've made it at least once a month since I first got the recipe. The original definitely needed more heat for our taste so I use some cayenne or a fresh chile pepper or two (be careful - I learned the hard way that it's difficult to judge the strength of fresh peppers!). I also like to add a can of corn to up the veggie content. Try it with the "Best-Ever Corn Muffins." They're the perfect sweet contrast to a spicy stew. Happy to see this recipe in the top ten!
Delicious! Great recipe. I added a clove of chopped garlic, omitted the onions, and added a can of corn. I did have to increase my cooking time. At 1 hour my meat was still super tough, so I let that sit for about an hour and a half total, then added the potatoes, and let it all simmer for another hour. So... 2 1/2 hours total, but worth every second. Served with crusty bread to dip in the stew. MMmmmm!
We were expecting more from this recipe (with all the glowing reviews). It tasted all right, but I won't make it again. I took the recommendation from a previous reviewer and substituted pork cubes for the beef. I don't know if the beef would have made this recipe any better.
It was pretty tasty, just not exactly what I was expecting. Will try it again with a few variations.
Good Stew. I added one chopped anaheim chili but just about left everything the same. I cooked this on a Thursday and we ate it on Friday. The flavors blended nicely. Glad I tried this one...thankx for sharing.
I had to simmer much longer than 1 hour to get the meat tender. More like 2 hours. I also added garlic instead of garlic salt. Very good.
Tasty stew, I'd make again. Omitted the onion and added corn.
I 'accidentally' overcooked this, and it turned out fabulous! Now I always do it this way ... cook ALL the broth off, then deglaze the pan with another can of seasoned beef broth (and sometimes I add a little red wine) and cook it down again. Yum!
When making New Mexican green chile stew, the 'chili' is spelled with an 'e' - chile! Chili is something you make with beans - like chili con carne.
This was really wonderful!!! I was skeptical, I thought it would be too strong of chili's. I didn't change a thing and it was fabulous! A nice hearty man stew. Meaning....your husband will love it!!!
Very good. Recipe deviations: 3 small potatoes, one large fresh green chili, 1/4 teaspoon Cayanne. I will be making this again
I made this stew using pork as someone else had recommended. I also used 1 1/2 cans of chopped green chilis as I was using up some from another recipe. I could have put 2 in as my family loves traditional "green chili" and this was very similar in taste when using pork. I added a pinch of ground chipotle seasoning which gave it a little bite and used more broth than called for as my potatoes were large. We loved this recipe and I am sure we will make it all winter long!
The only reason I didn't give this five stars is because I use this recipe with fake ground beef (vegetarian). Other than that, it is excellent! It is a delicious stew, especially if you are familiar with New Mexican green chili recipes. As someone who lived in Albuquerque for 6 years and still craves and misses the dishes now that I'm in NY state, this dish serves as a welcome memory. It's warm, spicey, and so yummy!
Great! I added in canned beans, such as black, pinto and garbonzo beans. Made it yummy and beans are good for you!
I really enjoy good stew and this is a fantastic alternative for variety. This is so good because the ingredients are nicely balanced. I like spicy foods but I think too much would spoil the already robust flavor. I take it as part of the characteristic of this stew that it is thinner brothed than most people might anticipate but I personally would not change it.
I made two changes. I added 2 cloves of garlic and a can of navy beans instead of potates. Will make again.
Added 1/2 bag of corn. Ran out of time so skipped the potatoes (would add some Yukon Gold chunks next time). We came home from a movie to this simmering and ready to eat. We really liked this! I added green Tabasco at the table, YUM! Will play with extra spices next time. And there WILL be a next time.
This was quite good. Too spicy for Mike and Jessi though so follow recipie exactly next time! Lots of protein, nice flavor, and easy to make.
This is an awesome recipe! I used "mild" fresh roasted Hatch chilies and wow! My wife took some to her co-workers and they loved it too! Thanks for a great new addition to my family's favorite meals!
This was excellent! My husband and I have listed this as a personal favorite. I forwarded it to my Mother and it is now a family favorite! Thanks for the great recipe.
Wow, this soup will stand up and kick you! It packs the heat. I made it according to the recipe except I didn't have potatoes, so I added hominy and corn instead. I also used hamburger instead of stew meat. Might only add half the peppers next time, and a quarter of the cumin.
This was OK for us. It needed to cook a lot longer than the recipe stated. In fact, I think it would be a good one for the slow cooker. It tasted fine, but the meat was still a little tough. Didn't taste any thing like the green chili stew I have gotten in NM. Thanks for sharing.
This was good and I will make again with pork or chicken
What a wonderful meal! My husband and I have added this to list of favorite meals! Yummy!!
Awesome !!! We especially like this with the small (thin) French green beans
Yum!!! I used fresh Anaheim green chillies ,homemade beef broth, Rotel tomatoes w/green chili & red potatoes. This is a winner on a cold winter day! Happy Eats :)
Very easy and has a wonderful flavor! I
Super easy and sooo good,my whole family LOVES it. We have this at least once a month.
*****This was very good we all loved it...
This is wonderful. I added mushrooms and carrots and a few dashes of red wine vinnegar and it turned out great. I browned the meat, and then cooked it all in a crock pot. Thanks for the great recipe.
A nice base but skip the can stuff and use fresh...
Fantastic stew! I make Charley's Slow Cooker Mexican Style Meat the day before(substitute dried chili flakes for bottle of hot sauce), shred and add to stew recipe rather than using stew meat. It's fantastic served with warmed flour tortillas. My hispanic boyfriend and I love this stew! Thanks for sharing Lynn! :o)
This was really good. Makes a yummy burrito.
This was fantastic! I had never made or eaten green chili stew until now. My boyfriend is from New Mexico and said this recipe tasted better than his own family's recipe. I followed the recipe exactly but I also added 3 chopped poblano peppers that I roasted and peeled. I also used extra lean stew meat that had been tenderized (I hate fatty meat!).
Easy to prepare and tasty! Thank you, Lynn, for an excellent recipe.
I prefer pork instead of beef with green chili. I also use posole instead of potatotes in a 'stew' variation. I place it in the slow cooker overnight; using lots of garlic, and onions. The next morning I add the cumin and oregano, salt and pepper.
This is a good basic recipe, and Lynn's photo is spot on, but please use fresh chilis, tomatoes and garlic ... plenty of garlic. And 1 lb of beef to 1 tub of HOT green chile. Shake up the beef with flour, plenty of S&P and some cumin before browning. Let it stew til tender, cubed spuds at the end. I like mine in a bowl with some grated cheddar and sour cream. My DH and kids prefer burritos (fold into flour tortilla, drizzle some juice and cheese on top, nuke for a minute or so). It's even better the next day, if you have any leftovers. Also freezes well (no spuds). This made me crazy, so have a dutch oven simmering on the stove right now! Enjoy!!
This was very flavorful and easy to make. Based on other reviews I was not expecting this to be spicy at all but it did have a bite to it and I was hesitant to give it to my 18 month old. I followed the recipe with the exception of adding an additional can of regular diced tomatoes since the can of tom with chilis I had were petite cut. Will make again and maybe try with Pork next time. Thanks! P.S. Made a 2nd time with diced Pork Loin and added a can of corn and it was fantastic.
this was pretty good and real simple to make. I cant wait to make this during the winter! its got good spice too!
I cooked this in my crock pot for 8 hours, used 3 1/2 lbs of meat And added corn, wow my family loved it! None was left! Amazing!
This is a great dish that I'll definitely make again. The prep time is quick and easy and has great flavor. I only used 1 lb of beef, 2lbs seemed like it would be quite a lot.
My mother use to make this all the time when we were kids and we loved it so I was looking for an actual recipe since you can't "measure" a true Mexican woman's skills in the kitchen. This turned out to be a decent starter recipe but it's lacking in a few areas. It definitely needs celery and for the amount of meat it calls for, the spices/veggies need to be doubled as well. Not to mention the use of minced garlic instead of powder and adding can of tomato sauce for additional flavor. Also I was very surprised that it only required 1.5 cups of beef broth. I used a whole carton and STILL had to add some water to give it more juice, otherwise it would have been all meat. Either way I made it work and my white husband was satisfied...lol. Overall very soso.
I had the Frontier Restaurant (Albuquerque, NM) in mind when I made the following modifications: seared small cubed meat, 3 cloves garlic & onions, let them rest & made a rue with 3 tbsp ea. oil and flour, added 1lbs peeled and chopped roasted green chiles & slowly stir in beef broth and spices, then the meat and onions. Simmer, then added small diced potatoes for the last 30 mins.
I've been looking for a good green chili stew since leaving New Mexico a few years ago. This is easy to make and very good. It definitely brings back memories of NM in every bite.
Love this recipe! The only thing I added to it was a dash of Taco Bell Mild Taco Sauce. I also put this together in the crock pot after browning the meat with onions, and it made for a great dinner.
Very good recipe. I prefer pork, so I cubed a small pork roast and browned with the onions and some garlic. Also, I use chicken broth instead of beef, about 3 to 4 cans depending on size of roast and the amount of potatoes. If you have access to a farmers market that offers roasted green chilis I highly recommend using those instead of canned (takes about 6 to 8 large ones). Fall is the season for roasted green chilis but aren't available in all areas of the country. Enjoy!
This was pretty good with added garlic and a 7-pepper blend when the meat was cooking. I like soft potatoes, so I didn't feel like the potatoes were cooked enough after the full hour and a half cooking, so I extended the cooking time to 2 hours. This would probably be even better in a crock pot. My wife said it was a little warm, so I will avoid the seven pepper blend next time.
This will be come a staple in our house. Gracias, Lynn. I made it mostly as submitted here, just added a piece of pepper bacon to simmer with the stew and I doubled the amount of cumin and included some mild red chile powder along with a pinch of Mexican oregano. I scrubbed the potatoes well and left the skins on before cubing them. This is a great recipe because not only does it taste really good and is easy to prepare, but you could add extra to it, dress it up with grated cheese on top, serve with tortillas, cornbread etc.; it's just great to be able to make a satisfying dish with all needed ingredients on hand.
My family LOVED this recipe. I did change it a little, browned the meat for about 15 minutes, removed. then browned the onion but also added a sliced jalapeno pepper and sliced carrots. I ended up using about 2 1/2 cups of beef broth. Instead of adding the potatoes to the broth I cooked them separately in water with about 3 cloves of garlic. Mashed the potatoes and served the stew over the mashed potatoes. It was great! Next time I will thicken the broth a little. When a recipe turns out well my husband says "Now that is company worthy!"
My in-laws went ballistic over this one.
Easily adaptable recipe - wonderful base, but needs adjustments to personal preference. Thanks for a keeper!
This is so good. It has a comforting heat to it. Not like your mouth's on fire, but you can feel the heat. I used 2-1/2 pounds of meat and pulled 1/2 pound out before I added the potatoes. I cut up this meat and used it to make quesadillas. I would have added some tabasco for extra heat. Serve with your favorite heated tortillas. YUMMY!!!!!
THIS WAS PRETTY GOOD
I thought this was a fine everyday dinner recipe. Very easy. It lacked a little something, but I'll figure that out the next time I make it. I used a very inexpensive cut of beef and it was very tender (Acid from tomatoes) withou having to cook all day or taste like tomato sauce.
Very good. A good change of pace from the old carrots and potato stew. I added more diced tomatoes - 10 oz just wasn't enough....
This stew tasted a lot like regular beef stew with a little kick to it. I doubled the green chilies, added a little extra beef broth, added a tsp. of chopped garlic, and used 3 medium-sized potatoes. I put the potatoes in 30 minutes after the stew was started and then I still had to cook it for 1 1/2 hours more to get the potatoes and meat tender. Total cooking time for me was 2 hours. I liked the stew and will probably make it again, but the next time I'll add another can of Ro-Tel tomatoes along with my other additions. My hubby thought it was just okay.
A hearty recipe that I enjoyed. I spiced it up a bit, because we like it hot here in Arizona. I was suprised at how flavorful it was.