Classicgreenchilistew Recipes

GREEN CHILE STEW

Steps:

• In a large Dutch oven or heavy stock pot, heat the oil over medium-high temperature. When the top of the oil is shimmering, add half of the pork. Allow it to sit in the hot pan to develop a sear before stirring; allow to brown. Remove from pan to a plate. Repeat for the second half of the pork.
• Add the onions to the pan and sauté until softened (2-3 minutes). Add the garlic and stir together.
• Return the meat (and any accumulated juices on the plate) to the pan along with the chicken stock, potatoes, salt and green chilies. Bring to a boil, reduce temperature to allow stew to simmer. Simmer for 1 hour.
• Serve garnished with torn cilantro leaves, diced red pepper and a bit of grated cheese if desired.

GREEN CHILE STEW

Steps:

• Add the pork, flour, and spices to a large zipper bag, and shake to coat. (To avoid using plastic, you can use a medium bowl instead, turning the pork with your hands to coat.)
• Heat one tablespoon of the olive oil in a 4 to 5 quart Dutch oven or stock pot over medium heat, until the surface shimmers.
• Add the seasoned pork in a single layer. Note that you might have to cook the pork in batches. Sear the pork cubes on all sides, then transfer to a plate. (Each batch will take about 5 minutes.)
• Carefully wipe out the pot with a thick wad of paper towels to remove any excess spices left from the pork. It might be tempting to leave them, but, they'll likely burn.
• Use a splash of the chicken broth to deglaze the spices that stuck to the pot (leave them in). If the pot has boiled dry after the deglazing, add the remaining one tablespoon of olive oil.
• Add the onions and leeks, and saute until soft, about 5 minutes.
• Add the green chiles, garlic, and baby potatoes. Stir to mix.
• Return the seared pork cubes to the pot, along with the tomatoes. Stir everything well.
• Pour the chicken broth into the pot, just to cover stew ingredients. You might not use all of the broth. (In the unlikely event that you're short, use water to top it off.)
• Increase heat to medium-high and bring to a boil. Then reduce heat to medium-low, to maintain an active simmer.
• Cover the pot partially with a lid, and cook for 45 minutes to an hour. The stew is ready when you can easily pierce the potatoes with a knife. Taste and add salt as needed. Sprinkle parsley over the top.
• Ladle into bowls, and add cheese if desired - it's really good with a little salty aged cheese like parm or asiago.

GREEN CHILE STEW

Steps:

• Brown the pork in oil over medium high heat. Remove from heat and add to slow cooker. In the same pot cook the onion until softened. Add garlic and cook for 1 minute. Deglaze the pan with chicken broth then add to the slow cooker.
• Add remaining ingredients EXCEPT for the cilantro to the slow cooker. Cover and cook on LOW for 8 hours. Shred pork and add back to the slow cooker. Before serving stir in chopped cilantro or add it to individual servings.

GREEN CHILE STEW

Steps:

• Saute the potatoes, onions, and garlic in the vegetable oil for 5 minutes or until almost soft. Then add the green chile, water, and salt. Boil for 15 minutes.
• In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener and let simmer for 5 minutes. This can be served in a bowl with a tortilla and sour cream. You can add beef, chicken, or pork. This can also be used as a sauce for your favorite Mexican dishes. Or even over a steak or chicken breast. Garnish with lettuce and tomatoes.

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.

GREEN CHILE CHICKEN STEW

Steps:

• Season chicken thighs generously with salt and pepper. Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Dredge chicken in flour and shake off excess. Brown chicken well on both sides, then remove and set aside.
• Add onions to pot, season lightly with salt and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add garlic and cumin, and cook for 1 minute. Then add chopped chiles and chicken stock and bring to a boil.
• Return chicken to pot; reduce heat to a brisk simmer, and cook, covered with lid ajar, for 30 minutes. Add potatoes and carrots and cook for 20 to 25 minutes more, until vegetables are soft but not falling apart.
• Skim fat from surface of sauce. Taste for seasoning and adjust salt. For a thicker sauce, add dissolved cornstarch and stir well. Cook for 1 minute more.
• Serve in deep wide soup plates with plenty of sauce. Sprinkle with chopped cilantro. Serve with warm tortillas and lime wedges.