READY IN 3+ hrs

Mexican Green Chile Stew

Read Reviews (4)

"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

Directions

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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 3 hrs 15 mins
READY IN 3 hrs 35 mins

Reviews More Reviews

Jul 24, 2009

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

—Beverly Jane

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Aug 04, 2009

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!).

—Suze

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4 Ratings

Jul 30, 2009

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.

—Marlini

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Sep 07, 2010

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.

—KimG

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Nutrition

Calories
484 kcal
24%

Carbohydrates
7.4 g
2%

Cholesterol
116 mg
39%

Fat
33.4 g
51%

Fiber
1.7 g
7%

Protein
32.4 g
65%

Sodium
586 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Green Chile Stew

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 484
Calories from Fat: 300

% Daily Value *
Total Fat 33.4g 51 %
Saturated Fat 11.4g 57 %
Cholesterol 116mg 39 %
Sodium 586mg 23 %
Potassium 846mg 24 %
Total Carbohydrates 7.4g 2 %
Dietary Fiber 1.7g 7 %
Protein 32.4g 65 %
Sugars 4g
Vitamin A 11 %
Vitamin C 70 %
Calcium 8 %
Iron 40 %
Thiamin 90 %
Niacin 101 %
Vitamin B6 56 %
Magnesium 19 %
Folate 14 %

* 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.