Mexican Green Chile Stew

Mexican Green Chile Stew

michelle15 0

"This is my great grandfather, Reverend Philip Worth's recipe. He was a great pastor and served his congregation very well and very loyally at Beautiful Savior Lutheran Church in Chicago for many, many years. I have cooked this many times - but it always tasted better when my great gramps made it! It's easy to make, but the flavor would never make you think that!"
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3 h 35 m servings 484 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 33.4 g
  • 51%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

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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. Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.
  2. Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.



I did alter the recipe as follows: I added chopped cilantro (fresh), chopped onion, 4 smashed garlic, Two big cans of different kinds of Mexican beans drained, Red pepper flakes, oregano, salt...

I really liked this recipe very much. The suggestion to drop the cloves and use 1/4 lime and more garlic instead and add some onion worked great -- I wish I had thought to get some cilantro inst...

We loved this recipe! I am making it again this weekend after we just had it last weekend. My son loved it. It would make a hearty winter dish and could be served over rice.

I have been making something like this since I was 12. I use stew meat, diced canned tomatoes (fire roasted with garlic works great) and cilantro. I omit the wine. If you like a little heat, ...

This is a great basic recipe but it's missing a few ingredients that would make it traditional, "New Mexican Green Chili Stew." I say, "New Mexican," since few Mexicans cook soley with fresh gre...