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Green chilli stew recipe

Green chilli stew recipe

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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Pork

This is a flavourful, mildly spicy soup made with green chillies and pork. It is a traditional, staple recipe in New Mexico, USA.

7 people made this

IngredientsServes: 6

  • 675g (1 1/2 lb) pork neck bones
  • 400g (14 oz) green chillies, diced
  • 1kg (2 1/4 lb) potatoes, cubed
  • 2 (400g) tins chopped tomatoes
  • 1 large red onion, cubed
  • 3 stalks celery, chopped
  • 1 teaspoon ground cumin
  • 2 tablespoons chilli powder
  • 1L (1 3/4 pints) water

MethodPrep:30min ›Cook:6hr ›Ready in:6hr30min

  1. Preheat oven to 200 C / Gas mark 6. Place pork into a heavy roasting tin and add enough water to cover bottom of tin. Cover tin with a tight fitting lid and cook until browned. You may need to add more water while it is cooking so be sure to check.
  2. In a large stockpot, combine browned pork, chillies, potatoes, tomatoes, onion, celery, cumin, chilli pepper and water. Simmer for 5 to 6 hours.
  3. Remove bones from soup, pull off any meat, and place meat back into soup. Serve with chopped fresh coriander on top, if desired.


If you want less heat, remove all seeds from the green chillies before dicing.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (6)

I liked it! Second time I used chicken instead of pork and chicken broth instead of water, and it also worked out great-05 Jun 2016


this is a great recipe, i've tried it with all my favourite meats, prawns, venison, fish etc. thanks wendy.-24 Jul 2008

Crock pot Green Chili Stew Recipe

Crock Pot Green Chili Stew Recipe has so much flavor and the salsa verde really takes the stew to the next level. If you are looking for a delicious and easy stew recipe, this is a great dinner idea everyone will enjoy.

Hominy, Bean and Green Chili Stew

Hominy, beans, and green chilies come together in a beautiful stew that showcases Native American indigenous ingredients and celebrates the gift of food they shared with colonizers.

“. . . everything on the earth has a purpose, every disease an herb to cure it, and every person a mission. This is the Indian theory of existence.”

— Mourning Dove (Salish), 1888-1936

Christopher Columbus gets all the fanfare today, but it’s the Native Americans who gave us:

  • corn
  • chilies
  • potatoes
  • beans
  • squash
  • tomatoes
  • vanilla
  • cacao

Together, they’re known as the Magic 8, and with reason — these foods are essential to almost every cuisine. These and more indigenous, ancestral foods feature on the menu at Mitsitam, the cafe at the National Museum of the American Indian. I lunched there recently with Robin Asbell, chef, author, and the bestie I hardly ever get to see.

From an autumnal salad of apples and chard to three sisters stew, Mitsitam’s menu not only integrates Native American indigenous ingredients, it reflects a conscious effort by James Beard-award-winning chef Sean Sherman (Oglala Lakota) to showcase them. One of the best ways to understand a people is to experience their food.

In fact, integrated and conscious describe the culture of all Native American tribes, from their rich tradition of dance, art, myth and oral storytelling to their respect for the land — saving heirloom seeds for future crops, synergistic ways of farming. The three sisters in that stew are corn, squash and beans, three of the Magic 8. They taste great together and grow better together, too. The tall corn stalks support the leggy bean vines, the beans roots improve the soil by adding nitrogen, the broad leaves of the squash provide shade. They support and protect each other naturally. That’s two more lessons from indigenous people — valuing community and valuing place.

The Seminole, South Florida’s native tribe, take their name from a term meaning in its natural place. They and all America’s 573 indigenous peoples are the ones to celebrate today.

Green Chile Stew

One of my all-time favorite things in Texas is when Central Market and Whole Foods, my two favorite grocery stores, do their Hatch Chile Fests in the late summer/early fall! Every time, I grab about 4 containers of their mild, roasted hatch chiles. I toss them in a ziplock bag and keep them in the freezer. I use them on cold, rainy days in the fall to whip up this Green Chile Stew, which is one of my all-time favorite things to eat and make in my kitchen!

Also, I recently found a new product I am obsessed with that is a total game-changer when making this soup, talk about TIME SAVER and you seriously can’t tell a difference in the taste. Southwestern505 makes a jar of Flame Roasted Hatch Chiles! Just toss that whole jar in instead of doing all of the peeling and chopping!

Do yourself a solid and go buy some and make this Green Chile Stew for your family. And, learn from me, don’t ever buy the spicy green chiles. I love spicy food but OMG, I nearly had a heart attack when I made this stew with the spicy ones once. Yikes!

Green Chile Chicken Stew Recipe

Think of Green Chile Chicken stew as the ultimate Southwestern comfort food. Make a batch and see if it doesn't bring a twinkle to your eyes and put a spring in your step.

  • 1/2 TSP SALT
  • 1/2 TSP PEPPER

Pre-cook potatoes in boiling water for 10 minutes, then cool. Heat oil in 1 gallon pot or larger. Add chicken and stir until completely cooked. Add flour and stir well. Add chicken broth and stir well. Bring to a boil. Add garlic, corn, green chile sauce and potatoes. Reduce heat and simmer for 5 minutes. Salt and pepper to taste. Makes 8 servings.

Green Chile Turkey Stew Recipe

Make this easy and delicious stew the day after Thanksgiving. It will be a great comfort after a long day of shopping.

  • 1/2 TSP SALT
  • 1/2 TSP PEPPER

In a medium pot, boil potatoes approximately 10 minutes. Drain and set the potatoes aside. In a separate pot, heat oil then add the corn and toast for 2-3 minutes. Add flour and stir well to make a roux. Cook for 1-2 minutes until the roux is slightly browned. Add turkey or chicken broth and stir well to make sure there are no lumps. Bring to a boil. Add garlic, turkey, El Pinto Green Chile Sauce and potatoes. Reduce heat and simmer for 5 minutes. Salt and pepper to taste. Makes 8 servings.

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Recipe Summary

  • 1 pound pork tenderloin
  • Salt and ground black pepper
  • 1 tablespoon olive oil
  • 3 7 ounce packages frozen yellow carrots, spinach, and white bean medley in garlic-herb sauce, thawed*
  • 1 4.5 ounce can diced green chiles
  • 1 teaspoon ground cumin
  • 1 cup water
  • Fresh cilantro
  • Lime wedges (optional)

Cut pork into 3/4-inch pieces sprinkle lightly with salt and pepper. In a Dutch oven heat olive oil over medium-high heat. Add pork cook for 4 to 5 minutes or until browned. Stir in two packages of the thawed vegetables, the chiles, and the cumin.

In a blender combine remaining thawed vegetables and the water. Process until smooth. Add pureed vegetables to Dutch oven. Bring to a simmer. Cook, covered, over medium heat about 15 minutes or until pork is cooked through, stirring occasionally. Ladle into soup bowls. Top with cilantro and a squeeze of lime juice.

If you can't find the frozen vegetable blend, in a medium bowl stir together one 15-ounce can navy beans, rinsed and drained 1 cup frozen sliced carrots, thawed half of a 10-ounce package frozen chopped spinach, thawed and well-drained and 1/4 cup Italian vinaigrette salad dressing. Stir 2 cups of the mixture into the pork with the chiles and cumin, and blend the remaining 1 cup with the water. Continue as directed.

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Southwestern cooking school classes foods market

3 tablespoons vegetable oil
1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes
1 1/2 cups diced onion
1 tablespoon minced garlic
6 cups chicken or beef broth
1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes
2 to 3 teaspoons salt, to taste
3 cups roasted, peeled, chopped green chile or to taste
3 tablespoons diced red bell pepper
2 tablespoons chopped cilantro, to taste

Heat the oil in a 6-quart pot over high heat and brown the meat in
batches. Set aside. In the same oil, saute the onions until golden.
Add the garlic and saute 1 minute. Return the meat to the pan along
with any juices that may have accumulated. Add the broth, potatoes,
salt and bring to a boil. Reduce the heat and simmer for one hour, un-
til the potatoes are tender. Add the green chile and the red bell
pepper, and cook 15 to 20 minutes more. Add the cilantro, stir and serve.

Side Bar: At the school we use locally grown green chile when making
the stew. It is roasted over a fire or gas flame, peeled and chopped.
When the chile is not in season, we use roasted, peeled, chopped, frozen
green chile. You could also use freeze-dried green chile in place of the fresh.
A combination of mild and hot chiles produce a more balanced flavor.


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