"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!" — michelle15
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1 1/2 pounds
beef chuck, cut into 1-inch cubes
1 1/2 pounds
pork shoulder, cut into 1-inch chunks
green bell pepper, seeded and chopped
2 (14.4 ounce) cans
whole peeled tomatoes
1 (7 ounce) can
chopped green chilies
chopped fresh parsley
dry red wine
salt to taste
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/pepper,wee bit of sugar and juice of 1/4 fresh lime. Let it simmer most of the day. Added 1 handful of rice too. Yummy. So. Your recipe was my base and I thank you very much. Aso browned all the meat and added one quart of vegetable stock in place of wine and left out cloves. Beverly
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 instead of parsley, which would have been even better. I served it with jalapeno/cheese cornbread (and the rest of the red wine!).
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, add some chili powder or jalapeños. When it's done, we fold a flour tortilla in thirds and use it almost like a spoon. Scoop a spoon full on the end and take a bite. I have also torn a flour tortilla over the top of a bowl of this for a less messy way of eating it. Works GREAT in the crockpot if you drain the tomatoes first.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Green Chile Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 300
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