Best Mexican Green Chile Stew Recipes

MEXICAN PORK AND GREEN CHILE STEW

Steps:

• Heat oil in a large Dutch oven or large pot over medium heat.
• Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
• Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir onion and garlic in with the pork; continue cooking and stirring until the onion softens, about 5 minutes. Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture; stir. Place a cover on the Dutch oven and simmer the mixture until pork is tender and no longer pink in the center, about 40 minutes.
• Whisk cold water and cornstarch together in a small bowl; stir into the liquid in the Dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes.
• Remove Dutch oven from heat; let dish rest 10 to 15 minutes. Ladle into bowls and top with cheese and desired amount of cilantro to serve.

NEW MEXICAN GREEN CHILE CHICKEN STEW

Steps:

• Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.

CALDILLO (NEW MEXICAN GREEN CHILE STEW)

Steps:

• Cube meat, sprinkle with salt and fry until brown in oil.
• Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover.
• Continue to add water if necessary.
• It will have a soupy consistency.

MEXICAN GREEN CHILE STEW

Steps:

• 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.

NEW MEXICAN GREEN CHILE STEW

Steps:

• 1. In a blender, combine chicken stock with whole roasted green chile and blend on high to produce a uniform broth. Add to large stockpot with a heavy lid, season with salt and simmer on very low heat.
• 2. Using a gallon size (or larger) food-safe plastic bag, combine pork shoulder and masa harina. Shake until pork is evenly coated.
• 3. In a separate plastic bag, combine potatoes with 1 tablespoon oil and shake to coat evenly.
• 4. In small skillet, toast the cumin and corriander seeds over medium heat, about 3 minutes. Transfer to an electric grinder or molcajete and process/crush into a powder.
• 5. Heat 1 tablespoon of canola oil in large skillet over medium-high heat. Add onion and garlic, sauteing until tender, about 1 minute. Set aside.
• 6. Add 2 tablespoons of oil to skillet and return to heat. Once heated, add masa-coated pork and cook until browned, about 10 minutes. Set aside, making sure to reserve drippings.
• 7. Return skillet to heat and add oil-coated potatoes, cooking until lightly browned, about 10 minutes.
• 8. In the stockpot, combine chile stock mixture, pork, potatoes, onion, garlic, the reserved cup of chopped green chile, white pepper and half of the corriander/cumin spice blend. Bring to a boil, reduce heat and simmer until potatoes are cooked and meat is tender, about 2 hours.
• 9. Stir in remaining spice blend, then season with salt and black pepper to taste. Garnish with Mexican oregano and serve with warm tortillas.