Green Chili Stew Recipe
Green Chili Stew Recipe
Table of Contents
Green Chili Stew Recipe
This Green Chili Stew Recipe is a delicious, comforting dish perfect for cool evenings or when you’re craving something hearty and flavorful. Packed with tender pork (or chicken), savory green chilies, and a blend of spices, this stew is sure to warm you up and satisfy your taste buds. It’s an easy to make recipe that’s ideal for any occasion, from casual family dinners to serving a crowd at gatherings.
Description:
Green chili stew is a beloved dish that draws on the flavors of New Mexico and the Southwest, making it a perfect balance of heat, savoriness, and comfort. Whether you’re using pork, beef, or chicken, this recipe brings together the richness of the meat with the smoky, earthy flavor of roasted green chilies and a mix of spices to create an irresistible stew.
The beauty of this dish lies in its simplicity. While the green chili stew recipe may seem like it has complex flavors, it’s incredibly easy to prepare. The key ingredients come together in a way that enhances the flavor without needing a lot of fuss. It can be served with a side of warm tortillas, cornbread, or over rice to soak up all the flavorful broth.
This green chili stew recipe is great for meal prepping or making in a large batch for family or friends. It also freezes well, so you can enjoy this comforting dish for weeks to come. Whether you’re feeding a crowd or just looking to spice up a regular weeknight meal, this stew is a winning choice.
The combination of fresh green chilies, hearty potatoes, and flavorful pork (or chicken) results in a stew that’s both comforting and satisfying. Plus, this recipe can be adjusted based on your personal spice preferences you can easily increase or decrease the heat by adding more or fewer chilies.
In addition to its great taste,Green Chili Stew Recipe is packed with nutrients. The vegetables provide fiber, while the meat offers protein, making it a balanced meal that keeps you full for hours.
Ingredients:
- 2 tablespoons olive oil
- 1 pound pork shoulder (or chicken breast), cut into cubes
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 3 large potatoes, peeled and diced
- 1 can (4 oz) diced green chilies
- 2 fresh green chilies (such as Hatch or Anaheim), chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1/2 cup fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions:
- Brown the Meat:
Heat the olive oil in a large pot over medium high heat. Add the pork (or chicken) cubes and brown on all sides for about 5-7 minutes. Remove the meat from the pot and set aside. - Sauté the Vegetables:
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. - Build the Stew Base:
Return the browned meat to the pot. Add the diced potatoes, canned green chilies, fresh chopped green chilies, and all of the spices (cumin, coriander, paprika, cayenne, salt, and pepper). Stir well to coat everything with the spices. - Add Broth and Simmer:
Pour in the chicken or vegetable broth, making sure the ingredients are submerged. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 hour to 1 hour 15 minutes, or until the meat is tender and the potatoes are cooked through. - Final Touches:
Taste the stew and adjust seasoning if needed. If the stew is too thick, add a bit more broth or water to reach your desired consistency. - Serve:
Ladle the Green Chili Stew Recipe into bowls, and garnish with freshly chopped cilantro. Serve with lime wedges on the side for an extra burst of freshness.
Notes:
- Meat Substitution: While pork shoulder is the traditional choice for this green chili stew, you can substitute it with chicken, beef, or even turkey. Adjust the cooking time based on the meat used; chicken will take less time to cook than pork.
- Spice Level: Adjust the heat by adding more or fewer green chilies and cayenne pepper. For a milder version, omit the cayenne or use fewer green chilies.
- Storing and Freezing: This stew stores well in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months. When reheating, add a bit of broth to loosen the consistency.
- Serving Suggestions: Green chili stew pairs wonderfully with warm tortillas, cornbread, or a side of rice to soak up the rich, flavorful broth.
Green Chili Stew Recipe
Ingredients
- 2 tablespoons olive oil
- 1 pound pork shoulder or chicken breast, cut into cubes
- 1 large onion diced
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 3 large potatoes peeled and diced
- 1 can 4 oz diced green chilies
- 2 fresh green chilies such as Hatch or Anaheim, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional, for extra heat
- Salt and pepper to taste
- 1/2 cup fresh cilantro chopped (for garnish)
- 1 lime cut into wedges (for serving)
Instructions
- Heat the olive oil in a large pot over medium high heat. Add the pork (or chicken) cubes and brown on all sides for about 5-7 minutes. Remove the meat from the pot and set aside.
- In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Return the browned meat to the pot. Add the diced potatoes, canned green chilies, fresh chopped green chilies, and all of the spices (cumin, coriander, paprika, cayenne, salt, and pepper). Stir well to coat everything with the spices.
- Pour in the chicken or vegetable broth, making sure the ingredients are submerged. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 hour to 1 hour 15 minutes, or until the meat is tender and the potatoes are cooked through.
- Taste the stew and adjust seasoning if needed. If the stew is too thick, add a bit more broth or water to reach your desired consistency.
- Ladle the green chili stew into bowls, and garnish with freshly chopped cilantro. Serve with lime wedges on the side for an extra burst of freshness.
Notes
- Meat Substitution: While pork shoulder is the traditional choice for this green chili stew, you can substitute it with chicken, beef, or even turkey. Adjust the cooking time based on the meat used; chicken will take less time to cook than pork.
- Spice Level: Adjust the heat by adding more or fewer green chilies and cayenne pepper. For a milder version, omit the cayenne or use fewer green chilies.
- Storing and Freezing: This stew stores well in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months. When reheating, add a bit of broth to loosen the consistency.
- Serving Suggestions: Green chili stew pairs wonderfully with warm tortillas, cornbread, or a side of rice to soak up the rich, flavorful broth.
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