Green Chili Stew. Green chiles, beef, and pork cubes simmer in the slow cooker with potatoes, tomatoes, herbs, and spices for a deliciously fragrant stew. It is great to serve with tortillas, tortilla chips, green onions, and sour cream. Green chili stew is a very popular dish in New Mexico which is where I grew up.
Add chicken bouillon, crushed tomatoes, potatoes, and Green Chile. The BEST Green Chile Stew is loaded with bite-size chunks of pork that are seasoned with onion and plenty of garlic. The pork is simmered in a green chile sauce (that's salsa verde for those of you who aren't familiar with the lingo) until tender enough to almost fall apart when you bite it. You can have Green Chili Stew using 15 ingredients and 6 steps. Here is how you cook it.
Ingredients of Green Chili Stew
- Prepare of Beef.
- It’s 2 tablespoons of lard.
- Prepare 1 pound of beef I used sirloin.
- It’s To taste of salt.
- It’s To taste of ground black pepper.
- It’s 1/3 cup of flour.
- You need of Chili.
- Prepare 2 cups of chopped New Mexico green chilis.
- You need 1-1/2 cup of diced potatoes.
- Prepare 1 tablespoons of minced garlic.
- Prepare 1 of large onion chopped.
- Prepare 1 teaspoons of salt.
- You need 2 cup of water.
- Prepare of Optional 19th-20th century invention.
- It’s To taste of sour cream.
How to Make Green Chile Stew. Green Chile Stew is an easy recipe! 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.
Green Chili Stew instructions
- Chop the onion and peppers. Remove the seeds and rib..
- Slice the beef into cubes. Season the beef with salt and pepper. Heat the lard dredge the beef through the flour. Sear the meat. Move to a pot..
- The seared meat. Now use the leftover lard to sauté the onion..
- Add everything to the beef and simmer covered for at least an hour. Stir occasionally because the flour will thicken somewhat and cause it to stick and scorch the pot, or worse yet to burn..
- Serve I hope you enjoy!!.
- Tip: if you ever have peppers too hot, you can soak the cut peppers with seeds removed, in one part vinegar and two parts water for an hour and drain. Repeat again if still too hot. I used apple cider vinegar to soak mine. Also no matter how much you trust the folks at the farmers market about how hot the peppers are use gloves when handling peppers. My hands are still burning the next day. Well that's all folks for now..
Allow it to sit in the hot pan to develop a sear before stirring; allow to brown. Remove from pan to a plate. 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.