Best New Mexico Green Chili Stew Recipes

NEW MEXICO GREEN CHILI CROCK POT STEW

new mexico green chili crock pot stew image

really nice on a cold day

Provided by jennifer solorzano

Time 5h

Number Of Ingredients 12

Ingredients

2 lb chopped pork meat
3 clove cloves garlic chopped
1 large onion chopped
2 can(s) diced tomatoes
3 c chopped green chili you can use canned green chili but there is nothing like fresh roasted
1/4 c chopped cilantro
10 peppercorns
1 Tbsp ground cumin
3 c chicken stock you can substitute for chicken bullion if you don't have chicken stock
sea salt to taste
4 large russet poatoes
3 Tbsp oil

Steps:

1. roast your green chili over flame until blackened put them in zip lock baggy to sweat peels off and set aside
2. chop your pork meat into chunks flour and fry until golden brown in about three tablespoons oil after frying place in crock pot
3. peel and chop four large russet potatoes about same size as your meat place those in crock pot
4. chop your onion garlic and cilantro also place in crock pot
5. put in your two cans of diced tomatoes add your three cups of chicken stock and your sea salt to taste and your peppercorns
6. now your chilies should be ready to peel the skin should slide right off...chop them and put them in the crock pot

NEW MEXICO GREEN CHILI STEW

New Mexico Green Chili Stew image

This came from a distant relative who used to have a Charlois ranch in New Mexico. Not too spicy-just plain good!

Provided by KS Farmwife

Categories Stew

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2-2 lbs ground beef
3 cloves chopped garlic
1 large onion, chopped
1 large potato, peeled & chopped in bite size pieces
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can Italian-style stewed tomatoes
3 (4 ounce) cans chopped green chilies
6 -8 cups water (add to your own personal liking for thickness of soups)
salt and pepper (keep tasting to adjust)

Steps:

In large pot brown meat with onion, drain.
Add all other ingredients and stir well.
Bring to a boil then simmer for 45 minutes to 1 hour (or until potato is fork tender).
You must keep tasting this to get the salt and pepper right.
Fabulous with cornbread!

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