Hearty New Mexico inspired dish that can be made vegetarian simply by omitting the pork. This can be labor intensive and will test your multi-tasking skills if already roasted chiles are not available.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Note

If roasted chiles are not available you will need to roast them yourself. A grill works best. Roast Anaheim or New Mexico chiles on grill till they are black on all sides. Place in a plastic bag in the freezer for ten minutes. This will make it easier to peel them. Rub the blackened peel off and rinse clean, then cut in half lengthwise, seed and chop.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

310.1 calories; 20 g protein; 30.4 g carbohydrates; 48.4 mg cholesterol; 198.8 mg sodium. Full Nutrition

Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/05/2008
I'm from Las Cruces NM and was looking for a good green chile stew recipe. This one was great! Like other suggested I used Bueno's roasted green chile instead of fresh roasted. I used 3 of the 13 oz tubs. I drained them before I added them Also I omitted the serrano peppers. Read More
(76)

Most helpful critical review

Rating: 3 stars
03/03/2006
You could get away with using only 1lb of the chilies - I didn't care for this dish very much my honey liked it but he too thought there were too many chilies even for something called green chile stew... I thought it was bland - go figure. Read More
(10)
76 Ratings
  • 5 star values: 56
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/05/2008
I'm from Las Cruces NM and was looking for a good green chile stew recipe. This one was great! Like other suggested I used Bueno's roasted green chile instead of fresh roasted. I used 3 of the 13 oz tubs. I drained them before I added them Also I omitted the serrano peppers. Read More
(76)
Rating: 5 stars
08/05/2008
I'm from Las Cruces NM and was looking for a good green chile stew recipe. This one was great! Like other suggested I used Bueno's roasted green chile instead of fresh roasted. I used 3 of the 13 oz tubs. I drained them before I added them Also I omitted the serrano peppers. Read More
(76)
Rating: 5 stars
09/04/2007
Tasted like I was back eating on the farm in Espanola NM. I changed a bit and have tried with both ground beef or ground Turkey. Both equaly good. Beef was just as rich as using pork. Read More
(61)
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Rating: 5 stars
01/06/2006
Wow was this ever good! I used Bueno frozen roasted chilies as someone else suggested and beef broth because I didn't have vegetable broth. Served it with cooked pinto beans and flour tortillas. Absolutely wonderful! Will definitely make again and again. Reminds us of the pork green chili stew from a small Mexican restaurant where we used to live. Read More
(33)
Rating: 5 stars
12/05/2005
Excellent. Highly recommended. I lived in Santa Fe NM for 13 years and can attest to the fact that this stuff is the "real McCoy!" Read More
(22)
Rating: 5 stars
12/31/2007
Excellent flavor! I omitted the pork and added blue-corn posole. I added another 12 oz of broth for the posole to simmer in but it didn't dilute the flavor at all. I decided to leave out the serranos after tasting it with the chilies--it was plenty hot for us at that point (and we love spicy food). A note on roasting the chilies: These don't peel like roasted bell peppers; because the flesh is thinner they fall apart and it's difficult to find the edge. I found it works best to work from the inside and scrape the pepper from the peel rather than trying to pull the peel off the pepper. Also I'd suggest wearing gloves--my fingers were still burning this morning. I'm usually a snob when it comes to using fresh vs. frozen/canned but this was so time-consuming and tedious I'll try the Bueno frozen chilies next time. (And there will definitely be a next time!) Read More
(21)
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Rating: 4 stars
09/20/2007
I'm with you Lola7272! Pueblo chiles are even superior to Hatch chiles. Having relatives in Colorado Springs allows me to make my annual visit to Pueblo CO and load up with 2-3 bushels of Pueblo green chiles. After returning home I fire up the grill and spend a day roasting/peeling/seeding/freezing the chiles. They are heavenly right off the roaster! I skip the serrano's and add 2-3 habaneros that have been seeded and minced. I skip the potato and thicken with a roux and add frozen sweet corn. The sweet corn and habaneros work well together. Read More
(19)
Rating: 5 stars
07/11/2008
Great recipe. I would use low sodium chicken broth and add cilantro but you nailed it. Of course New Mexico Chiles are the only chile to use here. Read More
(16)
Rating: 5 stars
01/28/2007
I used Pueblo peppers instead of Anaheims. It turned out really spicy but well worth it! Read More
(13)
Rating: 4 stars
04/27/2006
Very good soup! We used chicken instead of pork and it turned out just fine. Read More
(11)
Rating: 3 stars
03/03/2006
You could get away with using only 1lb of the chilies - I didn't care for this dish very much my honey liked it but he too thought there were too many chilies even for something called green chile stew... I thought it was bland - go figure. Read More
(10)