Recipe by Linz
"After much trial and error, the best way I've found to make Green Chile Stew! Easy to put together and delicious to eat. I think the yams and corn give it a little something extra, plus it's a great way to get more veggies in. All in all a very hearty meal. I like to serve with quartered tortillas for dipping!"
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2 1/2 pounds
boneless pork loin, cut into 3/4-inch cubes
1 (14.5 ounce) can
diced tomatoes, drained
2 (7 ounce) cans
diced green chiles
yams, peeled and cut into 1/2-inch pieces
onion, coarsely chopped
1 1/2 teaspoons
ground black pepper to taste
hot pepper sauce
shredded Cheddar cheese
I just made this stew and it smelled so heavenly all day!! I added chicken broth and instead of yams, I added Yukon gold potatoes, and the diced tomatoes were Fire Roasted Diced tomatoes. I also added about 1/2 jar of Green Chile Sauce. So delicious!! This is a keeper.
It was just average. The concept looked great, loved the idea of Yams and corn. My husband doesn't want to eat it for leftovers. I wish it were good but I have to give it a thumbs down.
Great recipe. I added 1 can of chicken broth.
Made this the other night and it came out great. Made a few changes on the recipe just to spice it up a little bit. Took 1 1/2 lbs chicken and 1 lbs pork and sauted them with the onions and garlic in a saute pan. Seasoned this mixture with fresh ground black and cayanne pepper. Once the pork and chicken were lightly browned I deglaced the pan with white wine and reduced by 1/2. Added this mixture to the slow cooker with the remainder of the ingredients plus 1 14oz can of chicken stock and another sprinkle of cayanne on top. Turned out great and added an extra layer to the flavors of this chili.
The combination of seasonings in this recipe create the perfect heat in a wonderful chili/stew. The Yams give it a hint of sweet for the sweet/savory flavors. I did add a can of chicken broth to make it soupier, and used fire-roasted tomatoes. Didn't change a thing on the amounts of seasonings. It's just perfect!
I just want to throw this idea out to everyone, fresh roast your cumin as whole cumin seed in a dry pan then grind to use, (I have a coffee mill reserved just for my spices). The enhanced flavor is worth the extra 5 minutes. Roasting spices makes even more of a difference than if you roast your peppers before using and everyone knows how much better a roasted pepper is.
this is really really good. here's some changes/subs that i used: added 2 cans of fire-roasted tomatoes instead of 1; threw in 1/2c jim beam; about 1/4c open pit; 1tsp chipotle tabasco; butternut squash cubes instead of sweet potatoes; threw in a bunch of beet greens that were going to go to waste. tastes awesome. this recipe is very amenable to wacky switch-ups based on what you've got on hand.
Absolutely wonderful. A great winter stew/soup. I really wish people would criticize the actual recipe. This didn't claim to be a "New Mexican" chili, and to give it one star based on that just seems wrong. I don't even want to discuss Dogg's review. :(
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Green Chile Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 248
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