GREEN CHILE STEW: How to Make New Mexico Style Green Chile Stew Using Hatch Chile/Easy Recipe
If you've ever wanted to learn How to Make New Mexico Style Green Chile Stew Using Hatch Green Chile, this easy recipe is for you. I just got back from Hatch, New Mexico, where I loaded up on enough Hatch green chile to get me through the year. And this stew is the very first thing I made with it once I got home. Green Chile Stew is meaty and savory, with tender pieces of pork or beef, potatoes, tomatoes, and of course the wonderful flavor of roasted green chile. For New Mexicans, like me, it's comfort food. Read on for the full recipe.
Green Chile Stew
1 1/2 lbs. pork meat or beef chuck/steak, cut into cubes
1 1/2 cups Hatch green chile, roasted, peeled, and chopped
4 russet potatoes, cut into bite-sized cubes
2 tomatoes, chopped into cubes
1 medium white or yellow onion, chopped
3 garlic cloves, minced
approx. 5 cups chicken or beef broth
salt to taste (I use about 1 1/2 tsp.)
1/2 tsp. ground pepper
1 tsp. cumin
Place large saucepan over medium high heat on stovetop. Put in just enough olive oil to coat bottom of pan. Toss in pork or beef and sear. (Remove any excess liquid that may have been rendered & add additional oil if necessary.) Form a well in pan and toss in chopped onion. Fry until translucent. Add in garlic, tomatoes, chile, and allow to cook down a few minute. Add in potatoes and pour in just enough chicken or beef stock to cover all ingredients. Season with salt, pepper, and cumin. When it comes to a boil, reduce heat, cover with lid, and allow to cook 45 minutes to an hour, until meat and potatoes are fork tender. Serve hot and enjoy!
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Asian Green Chilli Sauce Recipe
Full Recipe -
Ingredients
1 pound green chilies (500 g)
50 grams ginger (peeled and chopped)
50 grams garlic (peeled and chopped)
1 cup water
¼ cup white vinegar
3 teaspoons salt
1 teaspoon sugar
Instructions
Prepare The Chillies
Wash the chilies and remove their stalks.
Tip – I will always suggest you wear gloves while handling chilies as they may cause burn in your hands.
Cook The Chillies
In A Traditional Pressure Cooker
Add the chilies, ginger, garlic, and water to a pressure cooker and stir well.
Close the lid of the cooker and pressure cook for 3 whistles on high heat.
Remove the cooker from heat and let the pressure release naturally. Open the lid.
In An Instant Pot
Add the chilies, ginger, garlic, and water to an instant pot and stir well.
Close the lid and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 3 minutes at high pressure.
Once the timer goes off, let the pressure release naturally.
Open the lid.
Make The Sauce
Cool the chilies to room temperature and add them to a blender along with the liquid.
Add vinegar, salt, and sugar and blend to make a smooth paste.
Pass the mixture through a fine-mesh strainer and discard the leftover.
Transfer the mixture to a frying pan and cook for 4-5 minutes over medium heat until the sauce is thickened.
Remove the pan from the heat and let the sauce cool down to room temperature.
Transfer it to an airtight glass container and refrigerate for up to 15 days. Use as desired.
Notes
Wear gloves while handling the chilies to avoid burning of palms.
Remove the seeds of the chilies if you like your sauce to be less spicy.
Stay away from the steam coming out of the pressure cooker as it may also cause burning.
You can also cook the ingredients in a pan if a pressure cooker is not available.
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Hatch Green Chile Sauce - Homemade Hot Sauce Recipe
This Hatch Green Chili Sauce goes well with enchiladas, burritos and just about anything you would use regular hot sauce on, especially Mexican food. This hot sauce can pack as much or as little heat as you desire. The Hatch Chile peppers used in this recipe were about medium in heat, so I did add the habanero peppers to pump up the heat a little bit. The habanero and jalapeno peppers not only add to the heat, but do add to the flavor as well. If you are looking for a clean hot sauce that isn't dominated by a lot of spices, you need to give this a try.
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Green Chilli Sauce Recipe
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This is a very hot green chilli sauce made with two types of green chilli - One for heat and one for sweetness and colour.
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There is nothing that will impress your friends more than a really hot homemade chilli sauce and this one is a really fresh, really tangy and really really hot!
Make sure you wear gloves whenever you are making anything like this and wash you hand thoroughly before touching anything.
Ingredients
100g large green chilli (mild)
100g rocket green chilli (hot)
175ml white vinegar
2 tsp cumin seeds
5 cm root ginger
1½ tsp salt
2 pinches asafoetida
3 tbsp oil
Method
Put some kitchen gloves on and wash the green chillies. Remove the stems and cut it into large chunks.
Wash the ginger and cut it into small bits.
Heat oil in a pan then add the cumin seeds and asafoetida until fragrant.
Add the green chillies and ginger to the pan stir in the salt and cook for 2 minutes.
Pour in 70ml water and put the lid on the pan - leave to cook for about 15 minutes on a gentle heat stirring occasionally.
Once soft (after about 15 minutes) take the lid off and leave to reduce for a few minutes then remove from the heat and leave to cool.
Pour into a blender and blitz. Pour in the vinegar a little at a time and blend.
Once ready store the chilli sauce in a clean, dry jar. This will keep for 2-3 months.