Best Chuys Green Chile Stew Recipes

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CHUY'S GREEN CHILE STEW



Chuy's Green Chile Stew image

Your basic green chile stew. The most important ingredient is the green chiles themselves; for best taste, I highly recommend roasted Hatch green chiles. I got the inspiration for this recipe from my favorite Tex-Mex joint, Chuys. I think it tastes like a pretty close facsimile thereof. One thing that Chuy's sometimes does is roast the vegetables instead of simmering them. If you choose to go that route, don't simmer them in the stew or they'll become too soft.

Provided by Zhukov

Categories     Stew

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 17

2 cups approximately 6 to 8 chiles roasted green chilies, chopped (Hatch preferred)
8 boneless skinless chicken thighs or 1 rotisserie chicken
1/2 cup flour
1/3 cup vegetable oil
6 cups onions, coarsely chopped
4 cups carrots, diced into 1-inch pieces
6 garlic cloves, minced
4 cups tomatillos, husks removed, rinsed and quartered
4 cups roma tomatoes, quartered
6 cups new potatoes, cut into 1-inch cubes
1 teaspoon salt
1 tablespoon pepper
1 teaspoon cumin
10 cups chicken broth
1/2 cup chopped cilantro
1/2 cup diced green onion (optional)
flour tortilla, for serving

Steps:

  • Heat the oil in stock pot or dutch oven over medium-high heat.Sprinkle the flour over the oil and whisk to create a light roux, about 5 minutes.
  • Add the tomatillos to the roux and saute for a few minutes.
  • Add garlic and saute for 30 seconds or until garlic becomes fragrant. Slowly whisk in the chicken broth and combine well. Add the carrots and simmer for 20 minutes.
  • If using chicken thighs: Add chicken thighs with the carrots. Skim off any fat which rises to the surface periodically while simmering ingredients.
  • Add the remaining vegetables and simmer until the vegetables are almost tender, about 45 minutes to an hour.
  • If using chicken thighs: Pull chicken thighs from stew and let cool on a cutting board. When chicken has cooled, pull meat off of bones and shred into bite-size pieces. If using rotisserie chicken: Pull meat off of bones; discard skin and shred chicken into bite-size pieces.
  • Add chicken to stew and stir to combine. Taste for seasoning and add salt and pepper as needed, and cumin to taste. If you don't like cumin too much, you can always use less; same for salt and pepper.
  • Stir in cilantro and green onions (if desired) and simmer for a few more minutes.
  • A note about the chiles: Hatch green chiles are best, and the heat in the stew depends primarily on the heat of the chiles. If your chiles are mild and you prefer more heat, you can add cayenne as desired. If hatch chiles are unavailable, you can also use Anaheim chiles. Roast them yourself on the grill, under a broiler, or on your gas cooktop until the skins are charred. Wrap in plastic foil for a few minutes until skin has softened, then scrape charred skin off of chiles.

CHUY'S HATCH NEW MEXICAN GREEN CHILE SAUCE



Chuy's Hatch New Mexican Green Chile Sauce image

Serve this great sauce over enchiladas, grilled pork tenderloin or other grilled meats and poultry, or as a side with beef tacos. From Chuy's Restaurant in Austin, TX. Prep time does not include roasting chiles.

Provided by Miss Annie

Categories     Sauces

Time 35m

Yield 4 Cups (approximately)

Number Of Ingredients 7

3 tablespoons corn oil
2 tablespoons all-purpose flour
1 cup onion, chopped
2 teaspoons minced garlic
2 cups roasted new mexican green chilies, peeled/seeded/chopped
2 cups beef broth
1 teaspoon salt

Steps:

  • In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
  • Add garlic and cook another 2 minutes.
  • Stir flour in with onions and garlic so that it thickens.
  • Add chopped chilies, beef broth and salt and mix well.
  • Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce.
  • The sauce should be thick enough to bind chilies and onions together.
  • Sauce can be refrigerated for three days, or frozen.

Nutrition Facts : Calories 100, Fat 3.9, SaturatedFat 0.6, Sodium 1034.9, Carbohydrate 14.2, Fiber 1.9, Sugar 5.5, Protein 3.8

GREEN CHILE STEW



Green Chile Stew image

This is mouth watering, make you glow-in-the-dark hot. If you don't want such a spicy dish, pick chiles marked "mild", but it just won't be the same! This is very traditional for the winter and Christmas season in American Hispanic communities.

Provided by wildheart

Categories     Stew

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon oil
2 lbs pork, cubed
2 large potatoes, peeled and cubed
1 large onion, finely chopped
3 cloves garlic, minced
1 lb chopped canned green chili peppers or 1 lb frozen green chili pepper
1 tablespoon cumin
1 teaspoon oregano
salt and pepper
2 cans beer

Steps:

  • Brown the pork, onion, and garlic in the oil.
  • Add the beers and the seasonings, and simmer on low 2 hours.
  • Add potatoes and simmer 1/2 hour.
  • Add chiles and simmer one hour longer.
  • If necessary, add another beer.
  • Add more salt and pepper to taste.
  • When properly cooked, this is HOT.
  • (Or, after the first step put all ingredients in crockpot on low and come back 8-10 hours later).

Nutrition Facts : Calories 522.8, Fat 17.3, SaturatedFat 5.5, Cholesterol 130, Sodium 107.5, Carbohydrate 33.9, Fiber 4, Sugar 4.6, Protein 48.8

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

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.

CHUY'S HATCH GREEN CHILE SALSA



Chuy's Hatch Green Chile Salsa image

This is another great recipe from the Chuy's restaurant chain. It is really wonderful. This makes about 2 quarts. I would guess that it will keep in the refrigerator for a couple of weeks, or more.

Provided by Miss Annie

Categories     Sauces

Time 55m

Yield 2 Quarts

Number Of Ingredients 8

1/2 lb fresh tomatillo, husked and chopped
1/2 lb serrano chili, seeded and chopped
1 lb hatch green chili, roasted, seeded and chopped
3 garlic cloves, chopped
1 medium onion, diced
2 quarts water
1 tablespoon salt (to taste)
3 tablespoons lime juice, fresh squeezed

Steps:

  • Put all ingredients, except salt and lime juice, in a large kettle and bring to a light boil.
  • Cook for 30 minutes.
  • Strain liquid into a large bowl.
  • Place solid ingredients in a blender.
  • Add 1/2 of the strained liquid (about 3 cups) and blend until smooth.
  • You may have to do this in batches.
  • Add the lime juice and salt and blend for 30 seconds.
  • Chill and serve.

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