{"id":364,"date":"2019-11-05T13:26:42","date_gmt":"2019-11-05T20:26:42","guid":{"rendered":"https:\/\/willfrantz.com\/staging\/6984\/?p=364"},"modified":"2020-10-29T14:29:33","modified_gmt":"2020-10-29T20:29:33","slug":"green-chile-stew","status":"publish","type":"post","link":"https:\/\/willfrantz.com\/staging\/6984\/green-chile-stew\/","title":{"rendered":"How to Make Green Chile Stew from New Mexico"},"content":{"rendered":"\n

Green chile stew is one of my favorite stews from my home state of New Mexico. It’s good any time of year, but best in the fall and winter. This hearty stew is a perfect way to showcase the flavor of fresh green chile.<\/p>\n\n\nJump to Recipe<\/a>\n\n\n

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Green Chile Stew<\/h2>\n\n\n\n

Every New Mexican grows up with green chile stew. It’s the perfect stew for a winter day.<\/p>\n\n\n\n

Green chile stew is not only delicious but also extremely flexible. Traditionally, it almost always has pork, green chile, potatoes, and some other vegetables. But the only truly required ingredient is green chile. Other than that, you can load it with whatever you want. It’s easy to make and simple to adapt to a wide variety of diets.<\/p>\n\n\n\n

So grab some Hatch green chile and make some stew.<\/p>\n\n\n\n

Making Green Chile Stew<\/h2>\n\n\n\n

Vegetables<\/h3>\n\n\n\n

First, prep all your vegetables. You want everything to be in roughly the same size cubes. Otherwise, there are almost no rules.<\/p>\n\n\n\n

Potatoes, onions, carrots, mushrooms, peppers, zucchinis, parsnips… It’s all fair game in green chile stew.<\/p>\n\n\n\n

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Some vegetables, such as mushrooms and tomatoes, will benefit from a bit of cooking before going in the final stew. I personally like to pan-fry mushrooms and tomatoes.<\/p>\n\n\n\n

I had a bag of vegetables in the refrigerator that I decided to pan fry for a little bit. One of the things I love about stews is that they are a really great way to get rid of a lot of stuff in your fridge. A friend recommended adding hominy, which sounds delicious.<\/p>\n\n\n\n

Anything goes.<\/p>\n\n\n\n

Meat<\/h3>\n\n\n\n

Traditionally, green chile stew means pork. I’ll often make a vegetarian version, but I had a lot of pork shoulder left-over from making posole.<\/a> So I used some of it here.<\/p>\n\n\n\n

Start by pan searing the pork in a cast-iron skillet to add some flavor. For this batch, I used chickpeas as well. I had a lot of leftovers in my pantry, so I was trying to clean house.<\/p>\n\n\n\n

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You want about 8 cups of sturdy protein. Again, this traditionally means pork, but it could also mean beef, chicken, lamb, tempeh, beans, etc.<\/p>\n\n\n\n

Stewing<\/h3>\n\n\n\n

Once you get everything prepared, heat a pot on medium and add two tablespoons of oil.<\/p>\n\n\n\n

Add the pork and let it cook for about five minutes. Stir regularly. You want the cubes to just start to brown.<\/p>\n\n\n\n

Then add the onions, carrots, celery, garlic, and salt to the pot and let them soften for 5-10 minutes. Next, add the potatoes, chiles, and any other vegetables. Stir to combine and let it cook for another ten minutes.<\/p>\n\n\n\n

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After everything has had time to soften, add protein, herbs, and spices. Then add a couple tablespoons of organic flour as a thickener. Stir to coat everything well.<\/p>\n\n\n\n

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Finally, add some broth to the pot and cook at a bare simmer for 30-40 minutes.<\/p>\n\n\n\n

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Like most stews, it tastes even better the next day because it’s had more time for flavors to combine. Serve with a warm tortilla and consider topping with cheese, sour cream, lime, and\/or cilantro.<\/p>\n\n\n\n

Join me in celebrating green chile. One of the best vegetables around.<\/p>\n\n\n\n

Oh, and always use Hatch green chile if possible. It’s the best.<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Green Chile Stew<\/h2>\n
<\/div>\n
This is one of my favorite stews from my home state of New Mexico. It's good any time of year, but best in the fall and winter. Fall is harvest time for green chiles, so they're fresh and delicious. This hearty stew is a perfect way to showcase their flavor and keep you warm during cold months.\r<\/span>
<\/div>It takes a bit of time but it's a truly simple recipe. It also makes enough to last you a week or to freeze for later use.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>New Mexican<\/span><\/div>
Keyword: <\/span>green chile, New Mexico, soup, stew<\/span><\/div><\/div>\n
Servings: <\/span>12<\/span> people<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>