Best Dees Santa Fe Green Chile Stew Recipes

DEE'S SANTA FE GREEN CHILE STEW

Dee's Santa Fe Green Chile Stew image

This is my DD's recipe that she shared with me when she was living in Santa Fe. I am sure that every family in New Mexico has their own favorite version, but this is my favorite. It can also be cooked in a crockpot, but I like the texture of the stew, cooked on top of the stove.

Provided by Miss Annie

Categories Stew

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs pork or 1 1/2 lbs beef, cubed
2 tablespoons flour
4 tablespoons oil
1 cup green chili (frozen; fresh roasted, peeled and chopped; or 1 cup canned...according to your personal heat prefere)
4 potatoes, cubed
2 onions, cubed
2 cloves garlic, minced
2 quarts chicken stock
water (if needed)
1 teaspoon salt
fresh ground pepper

Steps:

Sprinkle the pork with flour to lightly coat.
In a large pot (I use a Dutch oven), brown the meat in oil.
Add chiles, chicken stock, vegetables, salt& pepper, and water if needed.
Bring to a boil, lower heat to medium low.
Cover and simmer until meat and vegetables are done, and the stew is slightly thickened (about 3 hours).
You may cook in a crockpot for 6-8 hours.
Serve with flour tortillas.

Nutrition Facts : Calories 568.1, Fat 23.6, SaturatedFat 5.8, Cholesterol 104.8, Sodium 919.3, Carbohydrate 44.2, Fiber 4.2, Sugar 9, Protein 43.3

GREEN CHILI STEW

Green Chili Stew image

From "Recipes From America's Favorite Resorts". This recipe is from the Rancho Encantado at Santa Fe, New Mexico. It is my favorite stew and I beg you to please try this stew just as written. The flavors blend to make it almost sweet and mild taste. Make sure you use the MILD chili peppers to get that flavor, I've made the mistake of using the hot chili peppers and it changed the taste. So good with cornbread or garnish with tortilla strips.

Provided by True Texas

Categories Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 lbs stew meat
1/4 cup flour, season with
salt and pepper
2 (15 ounce) cans pinto beans
2 (14 ounce) cans diced tomatoes
2 (4 ounce) cans mild green chilies
3 garlic cloves, minced
1 beef bouillon cube
1 medium onion, chopped
2 tablespoons sugar

Steps:

Flour stew meat and slightly brown it in oil.
Add all the other ingredients. Cook for about 2 hours very low heat or in slow cooker.
Serve with warm flour tortillas or corn bread.

Nutrition Facts : Calories 764, Fat 37.6, SaturatedFat 15, Cholesterol 126.7, Sodium 944, Carbohydrate 57.7, Fiber 15.4, Sugar 11.7, Protein 49.4

SANTA FE BEEF AND GREEN CHILE STEW

Santa Fe Beef and Green Chile Stew image

Make and share this Santa Fe Beef and Green Chile Stew recipe from Food.com.

Provided by bad kitty 1116

Categories Stew

Time 2h30m

Yield 4 quarts, 6 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons canola oil
2 1/2 lbs beef stew meat, boneless
2 medium onions, chopped
5 garlic cloves, minced
1 green pepper, chopped
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 bay leaf
1 tablespoon sugar
salt and pepper, to taste
1 (10 1/2 ounce) can condensed beef broth, undiluted
1 (10 ounce) can diced tomatoes with green chilies, mild, undrained
2 (4 ounce) cans chopped mild green chilies
1 cup beer (or water)
1 (15 ounce) can pinto beans, rinsed and drained
2 -3 medium potatoes, peeled and chopped
1/2 cup minced fresh cilantro
shredded monterey jack and cheddar cheese blend
sour cream (optional)
flour tortilla, warmed

Steps:

In a Dutch oven, heat oil over medium-high heat, brown beef on all sides. Add in onions, garlic and bell pepper and saute until tender. Add in cumin, oregano, bay leaf ,salt and pepper. Cook and stir for 2 -3 minutes. Next add in sugar, beef broth, diced tomatoes with green chiles, chopped green chiles and beer. Bring to a boil ; reduce heat. Cover and simmer 1-1/2 hours, stirring occasionally. Next, add in the pinto beans, potatoes and cilantro. Cover and simmer another 30 minutes or until meat and potatoes are tender. If you would like a thicker stew , remove the lid at this time and keep cooking and stirring on simmer until desired consistency.
Ladle into bowls and top with shredded cheeses, sour cream and more cilantro if desired. Serve with a basket of warm flour tortillas. Enjoy!

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.