Green Chili Stew

Green Chili Stew

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ranger1 0

"This is a flavorful, mildly spicy, Southwestern stew. Serve hot with corn bread."
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servings 436 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 38.4 g
  • 77%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1866 mg
  • 75%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 400 degrees F (200 degrees C). Place bones into a heavy roasting pan and add enough water to cover bottom of pan. Cover pan with a tight fitting lid and cook until browned. You may need to add more water while it is cooking so be sure to check.
  2. In a large stock pot, combine browned boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours.
  3. Remove bones from soup, remove any meat, and place meat back into soup. Once vegetables are tender, serve.



this is a great recipe, i've tried it with all my favorte meats, shrimp, venison, fish etc. thanks wendy.

Another terrific green chili dish! I added lots of minced garlic and a can of beans to make it a little more substancial. We had it over steamed white rice. My Hatch chili supply is really dwin...

Made it today for dinner tonight...great stuff!

This is fantastic! My hubby liked it so much I had to make 2 times in a week!

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