Green Chile Stew Pueblo Style
Rose Dushkin shows Julie Wignall how to make Green Chile Stew, Pueblo Style.
Authentic New Mexico Green Chile Stew by Joe Perea
This recipe has been in my family for quite a while. Please share.
Cooking New Mexico Green Chile Stew
Green Chile Stew is a New Mexican favorite. Enjoy this easy robust and filling version. Watch an easy step by step cooking demonstration on creating this delicious stew. Brought to you by New Mexico State University, Roadrunner Food Bank, and AmeriCorps.
Colorado Pork Green Chili
Ingredients
- 1 tablespoons olive oil
- 2 pounds boneless pork shoulder, cubed
- 2 cloves garlic, minced
- 1 tablespoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
-(4 ounce) Pueblo chilis
- 1 (14.5 ounce) can diced tomatoes with chilis
- 1 (14.5 ounce) can chicken broth
Colorado Pork Green Chili is a classic dish originating in the southwestern United States. It is a stew-like dish made with pork, tomatillos, green chilies, garlic, onions, and a variety of spices. It can be served with a variety of accompaniments, such as tortillas, sour cream, cheese, and cilantro. It has a smoky, slightly spicy flavor and makes a delicious meal.
HOW TO MAKE PICADILLO: Easy Recipe with Ground Beef and Hatch Green Chile
If you've ever wanted to learn How to Make Picadillo, then this easy recipe is for you. It starts with ground beef and potatoes, and ends with Hatch green chile. For me, it's the ultimate comfort food. Read on for the recipe, but keep in mind amounts don't have to be exact.
Picadillo
1 lb. ground beef
2-3 potatoes, cubed or sliced
2 roma tomatoes
approx. 6 Hatch green chiles, roasted, peeled & chopped
half an onion, chopped
2 garlic cloves, minced
approx. 2 cups water
1 tsp. chicken bouillon
1 tsp. ground cumin
salt and pepper to taste
Heat a large skillet with enough cooking oil to coat the bottom of the pan, and fry the ground beef in it. When meat is almost cooked, add in the chopped onion and potatoes. Stir and continue cooking a few minutes. Then add in minced garlic, chopped tomatoes, and chopped green chile. Continue to cook a few minutes longer. Add in chicken bouillon, cumin and enough water to just barely cover ingredients in the pan. Mix well and let it come to a boil. Lower the heat, cover, and let simmer until the potatoes are fork tender, approx. 15 minutes. Finally, season with salt and pepper to taste and enjoy!
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Chile Verde | Kenji's Cooking Show
Classic chile verde, made by stewing pork with roasted chiles and tomatillos. It's simple in preparation, but incredible complex and satisfying in flavor.
Get the full recipe here:
I also have a version made in a pressure cooker here: