Recipe by Six Pack To Go
"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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boneless pork shoulder, cubed
dried Mexican oregano
roasted Anaheim or New Mexico chiles
serrano chile peppers, diced
russet potatoes, peeled and cubed
roma (plum) tomatoes, chopped
1 (14.5 ounce) can
salt to taste
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.
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.
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.
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.
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!)
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!"
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Green Chile Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 310
** Calories from Fat: 118
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