Green Chile stew

[radio11]

With mouth still salivating from the chili thread, I'll post my own questions to the food-loving members here. What is your favorite recipe for green chile stew? Should it always have pork? How about tomatoes or tomatillos even?

I had relatives living just south of Albuquerque in the 70s and early 80s and, even as a youngster, fell in love with (what some claim to be) the official dish of New Mexico. Been quite a while, but seems it was made from beef with a thin broth. I remember green chiles and potatoes, but not necessarily tomatoes. The red chile stew was definitely red in color--from the peppers and tomatoes.

On my most recent adventure "Out West", I ordered the dish in Salida, CO. It was made with pork steak, thickened broth (probably from the potatoes and possibly corn starch) and just a little too much tomato for my taste.

Sure, I could Google (and have in the past), but find the best answers always come from "boots on the ground".


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[THE PILGRIM]

Green Chile and Pork is a match made in Heaven!
You can use beef, and chicken works too.
But Pork is the best, hands down.
You may occasionally run across some with tomatoes, but I prefer none.
Same for potatoes, I like some, but don't over do it!

Brown some chopped up pork, salt and pepper, garlic, chopped onion, in small amount of oil.
Add some water, bring almost to boil.
Turn down heat, add chopped Green Chile.
Cook for 10 or so minutes, add chopped potatoes if desired.
Cook til taters soften, go for it!

You can extend the cooking time if you can persevere.
Us immediate gratification folks can't wait any longer, so I posted for us!

 

[Rpg]

My favorite green chili is simple:

One package of posole dumped into a crock pot with a very large can of chicken stock: cook on low for 10-12 hours. Add 1 pound of pork cut into 1" chunks and roasted green chilies (I like hot chillies) to taste. Cook in crock pot for another few hours until pork is fall apart tender. Add an additional small can of chicken stock with the pork.

I call the result 'posole'.

Great stuff!

 

[chaparrito]

Green Chile and Pork is a match made in Heaven!
You can use beef, and chicken works too.
But Pork is the best, hands down.
You may occasionally run across some with tomatoes, but I prefer none.
Same for potatoes, I like some, but don't over do it!

Brown some chopped up pork, salt and pepper, garlic, chopped onion, in small amount of oil.
Add some water, bring almost to boil.
Turn down heat, add chopped Green Chile.
Cook for 10 or so minutes, add chopped potatoes if desired.
Cook til taters soften, go for it!

You can extend the cooking time if you can persevere.
Us immediate gratification folks can't wait any longer, so I posted for us!

Mine is nearly the same, with a few additions. The cubed pork shoulder is dredged in flour lightly before frying.
To the spices, add comino (cumin), not too much and dry oregano. Mexican oregano if you can find it.
I use a combination of Anaheim, fresh Poblano and a few Jalapeño chiles and fire roast them first and peel them before dicing.
Instead of water I use chicken or beef stock, chicken is better.
No potatoes.

 

[Erich]

Gonna have some for lunch! Recipe changes every time - good with pork, chicken, turkey or beef. Mexican oregano, for sure (just a touch), but no cumin in my wife's (though I've been known to use it), generally chicken stock. I've thrown in a tomato, but that's highly unusual in our family. Never a tomatillo - use those for more Mexican sauces.

Can't wait until lunch!

 

[S&W ucla]

IT DIDN'T HAPPEN WITHOUT PICTURES!!!
And don't forget to guard your chili with a S&W in the pic!

 

[rockquarry]

Very easy dish to prepare. Use pork, beef, chicken or game meat cut into stew-size chucks. I use elk as it's indistinguishable from beef. I haven't tried deer meat, but this is probably a way to get it to taste good.

Cube peeled potatoes. Brown meat and put everything in a crock pot along with salt, coarse black pepper, skinned chopped green chiles, oregano, cumin powder, chopped onions, chopped garlic, cayenne pepper. About one can of chicken broth per pound and a half of meat. Cook until meat is tender. Never tried tomatoes in green chile stew and probably won't, though some may prefer them.

I'm not much for recipes, so add ingredients until all looks and tastes right. You have to try very hard to use too much black pepper, garlic, onion, and green chiles. Salt, oregano, cayenne, and cumin - go easy on those until it tastes right.

I've eaten green chile stew in New Mexico; it's pretty much as I've described it here and without tomatoes. I'm going to try it using hominy or chick peas in place of potatoes. Might even like that better.

 

[LostintheOzone]

The wife makes green salsa every year with tomatillos. She throws a jar of that into the crock pot with the pork and some other stuff. I think she also uses corn starch to thicken it. Chopped green chiles are also in there. I think one time I saw a can of green enchilada sauce go in there instead of the salsa so I think you can use lots of different ingredients. I've made it once but I followed directions from my wife, like I always do.

 

[kthom]

You can make it with beef, chicken, or pork. But for me, I don't need anything but pork. We buy thick end cut pork chops or pork steaks, cut the meat off the bones, pitch the cubed pork into a heavy pot (cast iron here) over medium high heat and let the pork braise by itself till it has a good crusty texture, remove the pork and deglaze the stuff stuck to the bottom of the pot and add the veggies. Reduce the heat to a good simmer. For me, some cubed taters, at least one big onion chopped, plenty of crushed garlic, and lots of roasted green chile along with enough water or beef stock to cover. When the pot begins to simmmer nicely, add the pork back to the pot and add whatever seasonings float your boat. In my case, that's salt to taste, some black ground pepper, and some ground cayenne pepper to taste. Cook till the taters are good and soft but not mush. Ready to eat!

When my wife is in a hurry and/or has no pork on hand, ground beef that's not to fatty works well, and if there is no other meat on hand (which is almost never around here), dark chicken meat off the bone will do. Chicken is definitely my least favorite!!! Corn tortilla chips and green chile stew is all we need for a grand meal. If you like it thicker than this, a bit of corn starch dissolved in water and added to the pot while simmering will get that done. Skip the tomatoes as far as I'm concerned.

Everbody seems to make green chile stew a bit differently, and it's all good. We call green chile stew with hominy added posole, and in this case tomatoes are OK in the mix, but it's also good without them. My wife adds some Picante Sauce to the liquid. That's the ONLY way I'll eat that stuff, but she makes good posole too! Between green chile stew and posole, all else we need is a good batch of asado now and then to be really happy eaters!!

 

[THE PILGRIM]

Green has arrived!
Went down to a local Farmers Market and bought some.
The Chile season is just beginning but a number of folks here in town are already roasting.
Did I mention that I like my Green chopped up kind of big?
Don't want to hear a Where's the Chile?

 

[oneounceload]

We get Hatch green chili sent to our house every year by relatives of my wife's sister. Their last name is Sandoval, as in Sandoval County, NM......

and yes, it NEEDS to be made with pork. Posole tastes awesome.

 

[29aholic]

Cubed Pork sized to your preference

Start your oil (I use Olive) to heat with a generous amount of minced garlic and a couple dashes of black pepper. I used minced onion too but add it later.

Just before the garlic starts roasting I add my pork. Let the pork brown, turn the heat down to medium and start adding the chilies. Depending on my audience I also add a few jalapenos. I do sometimes use tomatilos when I can get them. Kind of roast this mix for a bit then add chicken stock. A twist on this is to add smoked turkey stock.

Add minced onions, cumin, sea salt (dont overdo the salt). Bring the pot up to temp for a few minutes, then turn down to simmer with the lid on for 15-20 mins.

I cook on the fly so you will have to experiment with the amounts of spices and cooking times.

IMHO potatoes are never mentioned in the same breath.

 

[radio11]

My favorite green chili is simple:



One package of posole dumped into a crock pot with a very large can of chicken stock: cook on low for 10-12 hours. Add 1 pound of pork cut into 1" chunks and roasted green chilies (I like hot chillies) to taste. Cook in crock pot for another few hours until pork is fall apart tender. Add an additional small can of chicken stock with the pork.



I call the result 'posole'.



Great stuff!

The posole I remember from my trips to NM was similar, but made with red chilies, chili powder and added tomatoes (giving a distinctly red color). I would heartily eat either variation, but often default to less tomatoes in my chilis and stews.


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[Shark Bait]

Come to NM and stay a while. We're chile snobs for a reason. I have never found chile to match outside of the state. It could be there,but I haven't found it. The stuff is quite addictive.

 

[otisrush]

Normally I'd say a recipe that calls for lots of prepared ingredients (canned tomatoes, Herdez salsa, etc.) would be sub-optimal, but I've found this recipe to be very very good.

I serve it over rice with avocado, cheese and sour cream as garnish.

Slow Cooker Chile Verde (Green Chile) Recipe - Allrecipes.com

 

[Rule3]

Normally I'd say a recipe that calls for lots of prepared ingredients (canned tomatoes, Herdez salsa, etc.) would be sub-optimal, but I've found this recipe to be very very good.

I serve it over rice with avocado, cheese and sour cream as garnish.

Slow Cooker Chile Verde (Green Chile) Recipe - Allrecipes.com

Canned chilies??

NO STEW FOR YOU!

 

[CScott]

Dang people, you're making me hungry! And I just had breakfast.
I think Elk meat is the best to use but pork is awfully good too. I believe that Cabrito was the original meat in Green Chili Stew but I could be wrong about that. It's all good!
Scott

 

[Shark Bait]

Oryx and antelope are quite good, too. We have both in NM.

 

[Ray1970]

I have made it in the past and it turned out quite well. Similar to most of the other recipes here - pork, garlic, potatoes, green chilis, etc. My wife prefers me to use chicken instead of pork but she'll eat it either way.

There are quite a few places around here though where we can get excellent green chili and don't have to make a mess in the kitchen so we usually just get it when we go out to eat. Santiago's has some of the best green chili around here.

 

[joeintexas]

Haven't had GOOD green chili stew or posole since I move from New Mexico a good many years ago, man do I miss New Mexican style Mexican food!! The type of chemo I am on now prohibits me from eating anything hot or very spicy, it's killing me as I do love spicy food of any kind. Oh well, this thread is almost like having it. You folks that can please have a bowl for old Joe.