Recipe by clashcity19
This is a delicious stew perfect for cold weather or if you just feel like having something spicy and flavorful. It's something my mom and I have been cooking for years and I love it!
Top Review by *SimplyME*
Green chile stew, just like I make it, plain and simple. I never measure my ingredients when I make it so I decided to try your measurements. Excellent. The only changes I made were I added 3 cloves of garlic! 13 oz of chile came out to 1 1/2 cups. I did add a 14 oz can of tomatoes because that is what I had and used about 1/2 cup of juice for part of the water. The cooking part: After adding the tomatoes to the chile meat mixture, I added 3 cups water and let it simmer for 35 minutes before adding potatoes. Then I added potatoes and simmered until the potatoes were done. Plain simple Green chile stew like I grew up on. Thanks for posting the recipe and for the measurements! Now when people ask me how I make my green chile stew I will give them this recipe!
- 3 tablespoons olive oil or 3 tablespoons canola oil
- 1 lb cubed stew meat
- 1⁄4 cup flour
- 2 large potatoes, cut into bitesized pieces
- 1 1⁄2 cups diced yellow onions
- 2 garlic cloves
- 13 ounces frozen green chili peppers, thawed
- 1 (8 ounce) can diced tomatoes
- salt, to taste
Directions See How It's Made
- Heat oil in large pan.
- Add onions and garlic. Cook about 3-5 minutes.
- Lightly coat the stew meat in flour and add to the pan.
- Brown the meat and add green chiles (with liquid). You can use hot or mild chile depending on your tastes.
- Let simmer about 5 minutes and add tomatoes (drained of liquid).
- Add one or two cups of water and potatoes.
- Cook covered until potatoes are easily cut with a fork.
- If most of the water has evaporated, add more.
- Add salt to taste.
- Serve with tortillas.
- You can continue to simmer the remaining stew in the pot to have later. It tastes better the longer you cook it!