Best 2 New Mexico Green Chile Stew Recipes

In the heart of New Mexico, where the aroma of roasted green chiles fills the air, there lies a culinary gem waiting to be discovered—the New Mexico Green Chile Stew. This savory and soul-warming dish captures the essence of New Mexican cuisine, combining the vibrant flavors of roasted green chiles with tender chunks of pork or chicken, hearty hominy, and a symphony of spices. Get ready to embark on a culinary journey as we delve into the secrets of this iconic stew and present two tantalizing recipes: one featuring the classic pork variation and the other showcasing the delectable chicken alternative.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC NEW MEXICO GREEN CHILE STEW

Authentic New Mexico Green Chile Stew image

i first had this when i went to albuquerque to visit family 15 years ago...wow is this good!! after several attempts to recreate & falling short i've finally perfected it...at least in my mind but i haven't had the real stuff in over 8 years :( this recipe is so tasty and worth the time it takes to put together...try it out!

Provided by catalinacrawler

Categories Low Cholesterol

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

12 -15 hatch green chilies (if not available anaheim will work too)
2 lbs pork shoulder
2 tablespoons vegetable oil
1/2 cup onion, finely chopped
2 minced garlic cloves
1 -2 jalapeno, diced (only necessary if using anaheim chiles)
6 cups chicken broth
6 ounces beer (optional)
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
3 bay leaves
1/2 teaspoon cumin
1 (10 ounce) can diced tomatoes
3 large potatoes, diced 1/2-inch
2 tablespoons butter
2 tablespoons flour

Steps:

Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
add jalepeno, broth, half a can of beer, spices.bring to a simmer.
let simmer for 1 hour.
Peel skin from chiles, chop and add to the pot (including the seeds).
Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
Simmer until potatoes are done.
melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.

NEW MEXICO GREEN CHILE STEW

New Mexico Green Chile Stew image

This is my slow cooker version of a green chile stew from New Mexico. It is great to serve with tortillas, tortilla chips, green onions, and sour cream.

Provided by Staci Booth

Categories Soups, Stews and Chili Recipes Stews Beef

Time 8h45m

Yield 8

Number Of Ingredients 16

Ingredients

1 pound beef tenderloin, cubed
1 pound boneless pork loin, cubed
¼ cup masa harina
1 tablespoon olive oil
1 red onion, chopped
3 cups chopped fresh tomatoes
2 cups diced green chile peppers
2 cups low-sodium beef broth
1 tablespoon ground cumin
1 large potato, cubed
3 cloves garlic, minced
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh cilantro
1 dash cayenne pepper
salt to taste
ground white pepper to taste

Steps:

Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 19.5 g, Cholesterol 56.5 mg, Fat 14.4 g, Fiber 3.3 g, Protein 22.3 g, SaturatedFat 5 g, Sodium 66.2 mg, Sugar 5 g

Tips:

Use fresh green chiles: Fresh green chiles have a more vibrant flavor and heat than dried chiles. If you can't find fresh green chiles, you can use canned or frozen chiles, but the flavor will be less intense.
Roast the chiles before using them: Roasting the chiles brings out their flavor and makes them easier to peel. You can roast the chiles in a hot oven or over an open flame.
Use a variety of meats: This recipe calls for pork and beef, but you can use any type of meat you like. Chicken, turkey, or lamb would all be good choices.
Don't overcook the stew: The stew should be cooked until the meat is tender, but not so long that it becomes tough. Overcooked stew will also lose its flavor.
Serve with your favorite toppings: This stew is delicious served with sour cream, avocado, chopped cilantro, and cornbread.

Conclusion:

New Mexico green chile stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your stew mild or spicy, with more meat or vegetables, this recipe is sure to please. So next time you're looking for a comforting and delicious meal, give this New Mexico green chile stew a try.