Best Slow Burn Green Chili Stew Recipes

AUTHENTIC NEW MEXICO GREEN CHILE STEW

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.

NEW MEXICO GREEN CHILE STEW

Steps:

• Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
• Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.

SLOW BURN GREEN CHILI STEW

Steps:

• 1. In crock pot, toss in ham bone. I used one from my spiral cut ham that was cooked night before and frozen overnight.
• 2. Dump in frozen green chilies straight from tub, if you can get it to pop out.
• 3. Add dried onions. We love them, so 1 cup may seem like quite a bit. I promise that this will not be what you taste in the end. :)
• 4. Add one and half cup of water and liquid smoke.
• 5. Add the can of veg broth.
• 6. Chop up the carrots. I didn't even peel these suckers. Sliced them up and tossed 'em in the pot.
• 7. Clean up the 2 small- medium (depends on your taste, I didn't want them to take over with their consistency when blended). Chop potatoes into about 1/4" cubes. Not terribly important, will be blended. I didn't peel these either.
• 8. Toss in cube of beef bouillon.
• 9. Roll lime around a bit to make it juicy. Cut in half and squeeze into pot. Watch for seeds.
• 10. Toss in the teaspoon of dried jalapenos, if you can handle them. The kind that I buy are kinda hot when simmered.
• 11. Coarsely chop garlic cloves. We LOVE garlic, too, but use the amt makes you feel comfortable. I assure you that this also will not be what you taste in the end. :)
• 12. I buy a large bag of peeled garlic cloves from Sam's. It's a lovely short-cut, but the garlic must be inspected for white spots when buying. Learned that the hard way.
• 13. Set Crock pot for 3 hours at high. Mine has programming so I am able to also add 1 hour at low.
• 14. Remove ham bone or other bones used.
• 15. Scoop most of the hot stew into a blender or processor. Pulse until smooth. I left about a cup to two cups of stew in the crock so that there is a little chunky texture in the end. Add smooth mixture back to the crock pot. And set it for another couple hours.
• 16. Add Bulgur Wheat or other grain.
• 17. Dump in 3 cans of Hatch green chilies and stir pot up. I added an extra splash of water here.
• 18. Allow pot to cook until grain is hydrated. This took mine less than half hour.
• 19. I served the stew over Frito Corn Chips with cheese grated on top. To mine, I added the little bit of ham that cooked on the bone