Since I’ve chronicled my adventures in getting green chile in New Jersey previously, I figured I’d give a decent recipe for good old green chile stew.
Green Chile Stew
Ingredients
- 1 pound - Chicken, Pork, Beef, cubed or cut into small pieces
- 1 quart - Chicken/Vegetable/Beef broth, depending on the meat you choose (the vegetable broth works in all of them, really)
- 3-4 red potatoes cut into pieces (should be about the same size as the meat)
- 8 oz green chile (I always suggest starting with 8 ounces, though you might want more or less)
- 1 package frozen whole kernel corn
Depending on what meat you want to use, you might need the following, too:
- 1 Tbsp - Vegetable oil (for cooking the chicken, beef, pork)
- 1/4 cup - All purpose flour (use to coat the beef, if going that route; if using chicken or pork, you can add it when browning it)
- 1 Tbsp - Granulated garlic
Note: if you want, you can also omit using any meat at all. Just add more potatoes and other veggies you like. Heck, add some tofu.
Hardware
- Large stew pot
- Skillet (optional)
Preparation
- Cook the potatoes for about 10 minutes, then let cool
- Either in the skillet or the stew pot, heat up the oil and add the chicken, pork or flour-dredged beef. Make sure the chicken/pork/beef is cooked thoroughly. While cooking the chicken/pork, add the flour while cooking.
- If using the skillet, transfer the contents to the stew pot. Then add the broth and stir it well.
- Bring the stew to a boil.
- Add the other ingredients, stirring them in.
- Simmer for about 10-20 minutes (or longer, depending on your tastes: I generally simmer it for 30 minutes or so).
Makes about 6-8 servings and goes great with flour tortillas (I buy those: making tortillas is too hit or miss for me to even try).
This entry was posted on Friday, May 6th, 2005 at 8:21 pm and is filed under Food and Recipes. You can follow any responses to this entry through the RSS 2.0 feed.
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Responses to “Green Chile Stew”
Yankee here. Not sure what you mean by green chile. I assume this is some particular variety of green chile pepper. And it comes in a jar? Is it pickled?
May 8th, 2005 at 10:43 pm |
It isn’t pickled, but does come in a jar (or, at least, can come in a jar). I normally get mine from the El Pinto website (it’s the Medium Green Chile, NOT the salsa). For even fresher green chile, you can get some frozen Hatch green chile.
In a real pinch, you can also use some of the green chile in a can from the supermarket: I think Ortega has a brand. Just avoid getting jalapenos and the like: they aren’t very useful for this recipe.
May 9th, 2005 at 7:12 am |
My sister and I tried the recipie and it was AWESOME! I ate three bowls tonight, and I’m going to have leftovers for breakfast!!! This was definitely an eye opener for this Yankee. Thanks for making the recipie available!
May 11th, 2005 at 1:16 am |
The stew is extremely tasty. I used stew beef with chicken broth. Substituted zuchinni chunks for the corn. Ate with corn tortillas. Thinking of going back for more.
If you’re going to eat this stew with tortillas, you should cover your clothes with a big old towel.
May 17th, 2005 at 6:12 pm |
Glad you guys enjoyed it. I normally use the tortillas just as a dipping medium: dunk it in the stew and soak up some of the broth. Also really good for cleaning the bowl. :)
May 17th, 2005 at 6:38 pm |
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