Hearty Green Chili Stew Recipes

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HEARTY PORK STEW WITH GREEN CHILES



Hearty Pork Stew with Green Chiles image

Your family will love the zesty flavor of this hefty stew. But you'll appreciate the change-of-pace flavor-and the extra change you'll pocket using less expensive pork cuts! Serve it over rice, noodles or mashed potatoes.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless pork, cut into 1-1/2-inch cubes
2 tablespoons canola oil
1 large onion, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
2 cans (4 ounces each) chopped green chiles
2 tablespoons cornstarch
2 tablespoons water
Minced fresh cilantro, optional

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Brown pork in oil. Add onion and garlic; cook and stir for 3 minutes. Add the tomatoes, water and chiles. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Press cancel. In a small bowl, stir together cornstarch and water. Select saute; bring to a simmer. Stir in cornstarch mixture; cook, stirring constantly, until thickened. Sprinkle with cilantro if desired., To prepare ahead and freeze uncooked: In a gallon-size freezer bag, combine all ingredients except cornstarch, water and cilantro. Seal, removing as much air as possible; freeze up to 3 months. When ready to use, thaw overnight; prepare recipe as directed.

Nutrition Facts : Calories 299 calories, Fat 13g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 424mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.

SLOW COOKER GREEN CHILE STEW



Slow Cooker Green Chile Stew image

After much trial and error, the best way I've found to make Green Chile Stew! Easy to put together and delicious to eat. I think the yams and corn give it a little something extra, plus it's a great way to get more veggies in. All in all a very hearty meal. I like to serve with quartered tortillas for dipping!

Provided by Linz

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 6h30m

Yield 6

Number Of Ingredients 13

2 ½ pounds boneless pork loin, cut into 3/4-inch cubes
1 (14.5 ounce) can diced tomatoes, drained
2 (7 ounce) cans diced green chiles
2 yams, peeled and cut into 1/2-inch pieces
½ onion, coarsely chopped
5 cloves garlic, minced
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
ground black pepper to taste
1 tablespoon hot pepper sauce
1 cup frozen corn
½ cup shredded Cheddar cheese

Steps:

  • Combine the pork, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker. Cover, and cook on Low until the pork is very tender, 6 to 7 hours.
  • Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.

Nutrition Facts : Calories 636 calories, Carbohydrate 51.7 g, Cholesterol 129 mg, Fat 27.6 g, Fiber 8.1 g, Protein 44.2 g, SaturatedFat 10.3 g, Sodium 1443 mg, Sugar 6.2 g

NEW MEXICO GREEN CHILE STEW RECIPE



New Mexico Green Chile Stew Recipe image

Traditional New Mexico Green Chile Stew is made with pork, but this one is made with sirloin. It's our favorite!"*" See Kitchen Notes for more information or links to special ingredients.

Provided by mj

Categories     Main Course

Time 1h30m

Number Of Ingredients 14

1 1/2 Tbsp. coriander seeds (toasted and ground)
1 Tbsp. olive oil or canola oil
1 1/2 pounds sirloin* (trimmed with no fat)
salt and pepper
1 large onion (chopped)
3 large garlic cloves (minced)
3 cups crushed tomatoes*
6 cups chicken stock
1 tsp. oregano
1 pound potatoes (cut into ½" cubes)
3 cups roasted, peeled, chopped New Mexico mild to medium green chile*
Salt to taste
Flour tortillas (as a side)
* See Kitchen Notes

Steps:

  • To toast the coriander, heat a heavy skillet on the stovetop. Add the coriander seeds, shaking the skillet often until the seeds become aromatic and lightly brown. Transfer to a mortar and pestle and grind. Set aside.
  • Heat the oil in a large Dutch oven medium high heat. Lightly salt and pepper both sides of the sirloin. Add to the Dutch oven and sear on both sides. Transfer to plate.
  • Reduce the heat to medium. Add the onion and garlic. Saute' for about 2 minutes.
  • Add the tomatoes, ground coriander, oregano, stock, potatoes and green chile.
  • Cut the meat into bite size cubes and transfer back into the pot along with any juices that have accumulated on the plate.
  • Bring to a boil and reduce to a simmer. Simmer for 45 minutes or until the potatoes are tender.
  • Taste and add salt if needed. (If you use canned tomatoes, you'll probably do not need to add salt.)
  • Serve with warm flour tortillas.

GREEN CHILE STEW



Green Chile Stew image

This humble New Mexican dish is Southwestern comfort food at its best!

Provided by Toni Dash

Categories     Soup

Time 1h30m

Number Of Ingredients 9

2 tablespoons Canola or Vegetable Oil
2 pound trimmed Pork Butt (, cut into 1-inch pieces)
1 large Red Onion (, peeled and finely chopped)
3 large Garlic Cloves (, peeled and diced)
6 cups Low-Sodium Chicken Stock
1 pound Red New Potatoes (, scrubbed (do not peel) and cut into ¾-inch pieces)
1 teaspoon Kosher Salt
3 7- ounce cans diced Mild Green Chiles (, drained Note: if liking some spicy heat, substitute one of the cans for Hot Green Chilies*)
Garnish: chopped red pepper (, torn cilantro leaves)

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.

Nutrition Facts : Calories 211 kcal, Carbohydrate 12 g, Protein 20 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 437 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

NEW MEXICAN GREEN CHILE CHICKEN STEW



New Mexican Green Chile Chicken Stew image

An easy, hearty stew that is perfect for chilly fall and winter months. The amount of green chiles used depends on the strength of the green chile and how spicy you like your dish. Can be made in advance and reheated. Can also be frozen. Serve with warm tortillas.

Provided by Ingrid

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h46m

Yield 6

Number Of Ingredients 11

3 chicken breasts, cubed
1 tablespoon olive oil
1 medium onion, chopped
4 medium potatoes, chopped
3 (14.5 ounce) cans chicken broth
12 large Hatch green chile peppers, diced
2 large zucchini, sliced
2 carrots, cut into pieces
1 teaspoon salt
1 teaspoon garlic salt
1 (15.25 ounce) can whole kernel corn, drained

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.

Nutrition Facts : Calories 354.1 calories, Carbohydrate 59.3 g, Cholesterol 36.8 mg, Fat 5.1 g, Fiber 9.7 g, Protein 22.4 g, SaturatedFat 0.9 g, Sodium 1843.5 mg, Sugar 14.2 g

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