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Roasted Green Chile Stew

"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."

Rating: This weblink has been rated 23 times with an average star rating of 4.4 Read Reviews (23)

Rate/Review | 1,085 people have saved this

Cook Time:
2 Hrs
Ready In:
2 Hrs

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless pork shoulder, cubed
  • 4 cloves garlic, chopped
  • 1 large onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 2 pounds roasted Anaheim or New Mexico chiles
  • 4 serrano chile peppers, diced
  • 1 large russet potatoes, peeled and cubed
  • 3 roma (plum) tomatoes, chopped
  • 1 (14.5 ounce) can vegetable broth
  • salt to taste

Directions

  1. 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.
  2. 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.
  3. 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.

Footnotes

FOOTNOTE

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 312 | Total Fat: 12.7g | Cholesterol: 48mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2007 by Mojito Mama Supporting Member (Click to learn more about Supporting Membership)
Tasted like I was back eating on the farm in Espanola, NM. I changed a bit and have tried with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2008 by Hellbound 17 1/2 
I'm from Las Cruces, NM and was looking for a good green chile stew recipe. This one was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2006 by COGRANDMA4 
Wow, was this ever good! I used Bueno frozen roasted chilies as someone else suggested and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2007 by KymInNM 
Excellent flavor! I omitted the pork and added blue-corn posole. I added another 12 oz of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2005 by Audrey A. 
Excellent. Highly recommended. I lived in Santa Fe, NM for 13 years and can attest to the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2006 by LetyPat 
Very good soup! We used chicken instead of pork and it turned out just fine. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2008 by CoyoteChile 
Great recipe. I would use low sodium chicken broth and add cilantro, but you nailed it. Of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 20, 2007 by jdca5033 
I'm with you Lola7272! Pueblo chiles are even superior to Hatch chiles. Having relatives in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2007 by LOLA7272 
I used Pueblo peppers instead of Anaheims. It turned out really spicy, but well worth it! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2006 by Andrea Duncan 
You could get away with using only 1lb of the chilies - I didn't care for this dish very much,... MORE

 
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