Reviewed: Jan. 28, 2011

This was pretty good. Next time I will use less potatoes and more green chiles. I added garlic also.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 3, 2011

i'm from new mexico and i would definitely use beef stew meat, ground pork, or other pork meat instead of ground beef. it's ok with ground beef, i use it sometimes, but i prefer the others instead... you may need to cook it longer for the stew meat to really soften. i would also add a little cumin.

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4 users found this review helpful

Reviewer:

agent229

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

Reviewed: Jun. 30, 2009

Using cubed sauteed pork or chicken instead of ground beef, using chicken broth instead of water, adding oregano and garlic, cubed cooked potatoes, and a drained can of pinto beans will elevate the taste. Please use only fresh or frozen green chile. Top stew with grated cheese and/or sour cream and serve with warm flour tortillas.

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Reviewer:

Britannia

Reviewed: Nov. 11, 2008

My Grandma and Grandpa were the masters of this dish. It's definitely a comfort food. The proportions in the recipe are good, but I go through the whole process of roasting and peeling green chile when I make it. I cook the onion along with the beef and drain. We like ours with more liquid, so I always add beef broth. In addition, the posted recipe didn't use garlic, but it is a must have. Green chiles without garlic is like pizza without cheeze. It's a great base to tweak to your own liking. Also, it's really inexpensive.

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Reviewer:

MCRONDA

Cooking Level: Intermediate

Home Town: Tucumcari, New Mexico, USA

Living In: Amarillo, Texas, USA

Reviewed: Feb. 4, 2008

Not bad. I added about 16 oz of beef broth since I wanted more of a soup.

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3 users found this review helpful

Reviewer:

Savannah Natalie

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Living In: Denver, Colorado, USA

Reviewed: Sep. 23, 2007

While I had to work with this one, the concept is great. I used Rotel mild tomato and chili sauce, lots more onions, two cans of chopped Hatch chilis, and chicken stock instead of water. It was very flavorful and chill-chasing good!

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Reviewer:

EMMYJAY1

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 1, 2006

I thought this was very good and filling. I didn't have an onion, so I substituted onion powder. I used homemade green verde sauce instead of green chili peppers. It was good, but I thought it could have used a little something else.

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4 users found this review helpful

Reviewer:

Mrs Harte

Cooking Level: Intermediate

Home Town: Henley, Missouri, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Oct. 6, 2006

Even with my changes to the recipe, this was just ok. We were disappointed that it was so bland. I used 2 14 oz cans of diced tomatoes and 1 14 oz can of crushed tomatoes and 1 14 oz can of beef broth and omitted the water. I also increased the amount of chopped onions to 3/4 cup, added 2 cloves of minced garlic and a TBSP of worcestershire sauce. I used a combination of chopped hot peppers, and the stew is still only mildly spicy. We will try one more time with more revisions like using stew meat rather than ground beef and more peppers and onions and garlic. Hopefully, this will be a keeper after our next try.

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Reviewer:

wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Sep. 2, 2006

Use pork chunks instead of ground beef and chicken stock instead of water.

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Reviewer:

ITALIANCPCK

Reviewed: Aug. 22, 2006

This was alright and fairly easy to prepare. I used pork, increased the green chiles and added a couple cloves of garlic. Since I used mild chiles it was on the bland side for my taste so I added about a 1/2 t. cayenne pepper and 1/2 t. ground hot hatch green chile. Was still fairly mild but the spice enhanced it a little more.

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2 users found this review helpful