Best 5 Pueblo Green Chile Stew Recipes

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In the heart of the American Southwest, where the vibrant flavors of New Mexican cuisine dance on the palate, Pueblo Green Chile Stew emerges as a culinary masterpiece. This hearty and flavorful stew, deeply rooted in the traditions of the Pueblo people, embodies the essence of comfort food. With its tantalizing aroma and captivating taste, Pueblo Green Chile Stew promises a journey of culinary delight, sure to warm the soul and satisfy the senses.

This article presents a collection of authentic Pueblo Green Chile Stew recipes, each capturing the unique culinary heritage of New Mexico. From traditional stews simmered with tender chunks of pork or beef to vegetarian variations bursting with fresh vegetables, these recipes provide a diverse range of options to suit every palate.

One recipe showcases the classic combination of roasted green chiles, pork, and potatoes, creating a stew that embodies the rustic charm of Pueblo cooking. Another recipe introduces a vegetarian twist, featuring an array of colorful vegetables such as corn, zucchini, and bell peppers, all simmered in a flavorful green chile broth. For those seeking a smoky and spicy variation, a recipe utilizing fire-roasted green chiles delivers an extra kick of heat, while a milder version caters to those with a more delicate palate.

With its detailed instructions and vibrant photography, this article serves as a comprehensive guide to mastering the art of Pueblo Green Chile Stew. Whether you're a seasoned cook or just starting your culinary adventure, these recipes will empower you to create a dish that reflects the rich cultural heritage of New Mexico. So gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving more.

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

GREEN CHILE STEW WITH PORK



Green Chile Stew with Pork image

Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of wheat tortillas.

Provided by Christine L.

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h25m

Yield 8

Number Of Ingredients 9

3 pounds boneless pork loin, cubed
3 tablespoons peanut oil
3 stalks celery, chopped
2 tomatoes, chopped
7 green chile peppers, chopped
4 cloves crushed garlic
4 cups chicken broth
1 (10 ounce) jar prepared green chile salsa
salt to taste

Steps:

  • In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
  • Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
  • Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.

Nutrition Facts : Calories 462 calories, Carbohydrate 9 g, Cholesterol 102.1 mg, Fat 29.8 g, Fiber 1.9 g, Protein 37.6 g, SaturatedFat 9.3 g, Sodium 602.7 mg, Sugar 4.8 g

PUEBLO STEW



Pueblo Stew image

Sliced cactus and spicy peppers are simmered with cubed pork and vegetables in this rich, south-of-the-border stew.

Provided by JOEBOB22

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h45m

Yield 12

Number Of Ingredients 16

2 tablespoons lard
6 pounds boneless pork shoulder, cubed
1 teaspoon whole coriander seeds
2 onions, chopped
2 potatoes, cubed
2 carrots, chopped
5 cloves garlic, chopped
1 (18.75 ounce) can tomatillos, coarsely chopped
1 (16 ounce) can chopped green chiles
1 (11 ounce) can jalapeno peppers, drained and diced
1 (30 ounce) jar sliced nopalitos, drained and rinsed
2 teaspoons dried oregano
1 (20 ounce) can hominy, drained
4 teaspoons cumin seed
2 cups crumbled queso fresco
½ cup chopped fresh cilantro

Steps:

  • Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.
  • Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.

Nutrition Facts : Calories 487.8 calories, Carbohydrate 26.9 g, Cholesterol 104.6 mg, Fat 28.2 g, Fiber 7.4 g, Protein 31.8 g, SaturatedFat 10.9 g, Sodium 1258.3 mg, Sugar 4.9 g

PUEBLO GREEN CHILE STEW



Pueblo Green Chile Stew image

Make and share this Pueblo Green Chile Stew recipe from Food.com.

Provided by Barb G.

Categories     Stew

Time 2h

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs boneless pork, cut into 1 inch pieces
3 tablespoons flour
2 tablespoons lard or 2 tablespoons bacon drippings
1 cup chopped onion
2 cloves garlic, minced
3 cups chopped peeled tomatoes (canned or fresh)
1 teaspoon salt
1/2 teaspoon Mexican oregano
1/4 teaspoon ground cumin
20 fresh green chilies, parched,peeled and chopped

Steps:

  • lightly coat pork cubes with flour.
  • Melt butter in a large heavy skillet or saucepan.
  • Add pork cubes a few at a time, stirring to brown well.
  • Push to side of pot.
  • Add onion and garlic, cook until onion is soft.
  • Stir in browned meat.
  • Add tomatoes, then salt, oregano and cumin.
  • Cover and simmer 1 hour, stirring occasionally and adding water as needed.
  • Add green chiles; simmer 30 minutes or longer adding a little more water if necessary, until flavors are well blended.
  • Taste and adjust seasonings.

GREEN CHILE STEW



Green Chile Stew image

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 large potato
8 ounces fresh ground beef
Kosher salt and freshly ground black pepper
1/3 cup flour
3/4 cup mild green chiles (prefer fresh, but can substitute with frozen or canned)
1/2 cup hot green chiles (prefer fresh, but can substitute with frozen or canned)
1 1/2 cups corn (prefer cut off cob, but can substitute frozen or canned)
2 teaspoons green chili powder

Steps:

  • Start by peeling and cubing the potato into 1/2-inch diameter pieces and set aside.
  • Next, in a saute pan on medium heat, cook the ground beef and lightly sprinkle with salt and pepper.
  • While the beef is cooking, place 4 cups water in a stock pot with the potatoes and bring to a boil. Cook the potatoes until fork tender; do not cook until the potatoes mash.
  • When all the rawness is cooked out of the beef, turn off the heat. Slowly add the flour while mixing into the beef in order to make a roux. Mix the flour into the beef completely until no dry flour remains. (Depending on the fat ratio of the beef, you may need to add more or less flour. This all depends on how thick you want your stew in texture.)
  • Once your roux is complete, add to the stockpot with the cooked potatoes. The meat may be in large pieces, so with a large spoon, break up into desired size. Once the meat is fully broken down, add the green chiles, corn, green chili powder, 2 teaspoons salt and 2 teaspoons black pepper. Fully mix all the ingredients and place the stockpot back on the stove top. Bring up to temperature on medium heat. Once the soup is at proper serving temperature, serve in medium bowls and enjoy. Feel free to add cheese or sour cream if desired.
  • Optional serving suggestions: grated cheese, sour cream.

CHRIS'S PUEBLO GREEN CHILI SAUCE



Chris's Pueblo Green Chili Sauce image

This recipe comes from Southern Colorado and I have been making it for over 20 years. It is my favorite thing to cook and eat. If you like hot and spicy Mexican food, this is a recipe for you! I made it for our friends and it has become a hit here in Corpus Christi, Texas! The great thing is you can also make it hotter or milder, depending on your taste! In Pueblo, Colorado, we served it over burritos, or enchilada's. My personal favorite way to eat Green Chile (especially on a cold day) is by placing a hamburger bun in a bowl, add a plain hamburger (with or without cheese), smother it with the Green Chile Sauce, then top it with diced onion and oyster crackers. In Colorado we call these green chili sloppers! They are great served with a beer!

Provided by Christine Bettiga

Categories     Sauces

Time 3h40m

Yield 1 Kettle of Chili, 12 serving(s)

Number Of Ingredients 18

3 -4 serrano chilies, diced (depending on how hot you want your chile, don't add if you want mild chile)
1/4 cup vegetable oil or 1/4 cup bacon fat
8 -10 large roasted green chilies, skins removed, torn into strips (Hatch or Poblano are best)
24 ounces chicken broth (approximately)
1 (12 ounce) can Rotel tomatoes & chilies
1 cup water
1 teaspoon cumin
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1 teaspoon Season-All salt
1 teaspoon fresh cilantro or 1 teaspoon dried cilantro
1 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, crushed
1/2 teaspoon salt and pepper
1/4 cup flour (approx.)
1 small yellow onion
1 -2 lb pork (diced or ground)

Steps:

  • In large stainless kettle, brown pork in bacon fat or vegetable oil.
  • (bacon fat has better flavor.) Cook on medium heat till meat is slightly pink.
  • Add diced onion and garlic, cook till soft.
  • Add flour and stir, browning flour as you would a roux (rue).
  • Add some of your water if flour is too thick, keep stirring till it bubbles.
  • Add chicken broth.
  • Add the rest of the ingredients and bring to a bubble, then turn heat to low.
  • Cook uncovered for 2-3 hours, stirring occasionally.
  • If your chile is too thin, add more flour.
  • If your chile is too thick, add more chicken broth.
  • Taste often and add more spices or peppers to your liking!
  • If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile's into a blender and puree them!
  • (This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chile).

Tips:

  • Select the Right Chiles: Choose mild or medium green chiles for a less spicy stew, or hot green chiles for a spicier version.
  • Roast the Chiles: Roasting the chiles enhances their flavor and smokiness. You can roast them over an open flame, in a grill, or in a broiler.
  • Remove the Seeds and Stems: After roasting, carefully remove the seeds and stems from the chiles to reduce their spiciness.
  • Use Fresh Ingredients: Fresh vegetables and herbs, such as onions, garlic, bell peppers, and cilantro, add vibrant flavors to the stew.
  • Brown the Meat: Browning the meat before adding it to the stew develops its flavor and creates a richer broth.
  • Simmer for Flavor: Let the stew simmer for at least an hour to allow the flavors to meld and develop.
  • Season to Taste: Adjust the seasoning with salt, pepper, and cumin to your preference.

Conclusion:

This Pueblo green chile stew is a hearty and flavorful dish that showcases the unique flavors of New Mexican cuisine. With its combination of roasted green chiles, tender meat, fresh vegetables, and aromatic spices, this stew is sure to warm you up on a cold day and satisfy your taste buds. Serve it with your favorite sides, such as tortillas, bread, or rice, for a complete and satisfying meal.

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