Green Chile Stew
Green chile stew is a Southwestern classic. Made with pork, beef or venison, it is a hearty, cold-weather dish with lots of potatoes and roasted green chiles, ideally Hatch chiles. It reheats well so you can eat it all week! Head over to Hunter Angler Gardener Cook for the full recipe:
New Mexico Green Chile Stew
@MargaretsKitchenNM nmcookbookmariabaca.com
Colorado Pork Green Chili Recipe | Cook With Me |
Cooking and chatting today! I'm making smothered burritos with homemade
Colorado Pork Green Chili. Around here this is some true comfort food! Serve it in a bowl if you like with tortilla chips on the side of fresh homemade tortillas. Better yet make a slopper! A slopper is something I have never seen anywhere but in Pueblo, Colorado. It's an open-face burger smothered in pork green chili and topped with shredded cheddar cheese, iceberg lettuce, and diced tomatoes. Delicious!
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COLORADO PORK GREEN CHILI RECIPE:
Ingredients:
1.5 lbs of diced pork stew meat
¼ cup lard
½ cup diced sweet or white onion
½ cup all-purpose flour
4-6 cups chicken stock (enough to come ¾ of the way up the pan)
1 cup diced pueblo chiles
Salt and pepper to taste
¼-½ tsp. Chipotle seasoning (OPTIONAL~adds more heat if needed)
1-2 cups diced tomatoes
2 cloves grated garlic
Instructions:
1. Heat the skillet on medium heat. Add lard.
2. When the lard has melted add pork and cook until browned.
3. Add onions and saute until translucent.
4. Sprinkle flour over the pork and onion mixture and stir.
5. Cook the flour until it smells nutty and starts to stick a bit to the pan.
6. Pour in chicken stock and deglaze the pan by scraping up all that brown flavor on the bottom. Stir occasionally until all the brown bits are scraped from the bottom of the pan.
7. Add green chiles, salt, pepper, and chipotle if needed. Simmer for about 20 minutes stirring occasionally until the mixture has thickened.
8. Add about ½ the diced tomatoes and simmer another 5 minutes or so until you have reached the desired thickness.
Enjoy!
HOMEMADE CHIPOTLE SEASONING:
HOMEMADE TACO SEASONING:
WHAT IS THE DIFFERENCE BETWEEN HATCH AND PUEBLO CHILES?:
STAINLESS STEEL & WALNUT FISH SPATULA:
TAKE LIFE WITH A GRAIN OF SALT BAMBOO SALT CROCK:
***I do not, in ANY WAY, recommend the silicone hot handle holders!! In my opinion, they are a waste of money. They don't fit well and slide around which is ridiculously dangerous. Also, they offer almost no heat protection. I am surprised that lodge continues to make them!***
LODGE LEATHER HOT HANDLE HOLDER, SPIRAL STITCHED:
***This handle holder has a spiral stitch around the outside which is different than the handle holder I have. I can't speak to the quality of the stitching. lodgecastiron.com only carries the spiral stitched. :( ***
MORE AFFORDABLE OPTION LEATHER HOT HANDLE HOLDER ON AMAZON! $13.97:
LODGE 12-INCH CAST IRON SKILLET:
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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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DELICIOUS Green Chile Stew Recipe -- Authentic New Mexican Recipe
Hey Chile Heads! In this video, we continue celebrating green chile season by making some delicious Green Chile Stew. This recipe is super easy, very versatile, and perfect for any occasion. I just know you're gonna love it!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican cuisine. If you have any New Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Traditional New Mexican Green Chile Stew
1 – 1 ½ cups chopped New Mexican green chile
1 ½ lbs pork shoulder, or pork loin, diced to 1-inch thick
3 tablespoons canola oil
3 tablespoons flour
1/2 cup onion, diced
3 garlic cloves, minced
6 cups chicken broth, or beef broth
1 ½ teaspoon salt
1 (10 ounce) can diced tomatoes
4 large potatoes, diced 1-inch thick
DIRECTIONS
1. Roast green chiles on the stove in a cast iron, or in the oven, turning often to evenly darken skin making sure they don't burn.
2. Once charred cover with a dishcloth for at least 10 minutes to steam the skins off.
3. Cut the meat into 1-inch think chunks.
4. Chop ½ cup onion and 3 garlic cloves.
5. Heat oil in pan and cook pork until slightly browned, about 2 minutes.
6. Add onions and cook for another minute, and then add garlic.
7. Add flour and cook for 2 minutes, stirring continuously.
8. Add broth and bring to a simmer, let simmer for 1 hour.
9. Peel skin from chiles, chop and set aside.
10. Once pork has simmered for 1 hour, add the tomatoes, potatoes and chopped green chile. Let cook for an additional 30-45 minutes. Until potatoes are cooked.
Serve with warm tortillas, or crackers. You can substitute chicken, beef, or turkey for the pork. Cook it vegetarian and add pinto beans.
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Music From this Video:
Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Filmed and Edited by:
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Sharing Native Recipes- New Mexico Green Chili Pork Stew
Learn how to make New Mexico Green Chili Pork Stew from our Kern Language Specialist Marlene Ortega.