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Oh my, someone done stole my recipe......lol. I am a 67 yr old New Mexican and as far back as I can remember this stew has been made pretty much as written. I remember my grandma cooked a pot of pintos and added a couple of spoonfuls to our bowls of the stew. My mom would add tomatoes and serve it over rice if she thought it was a bit too spicy. In the cold NM winters you will always find a pot of either green chili stew, red chili stew, posole, menudo or caldo de res in my kitchen. Thank you Lord for plopping me close to Hatch
Yum,Yum,Yum!!! I'm originally from El Paso and I get homesick all the time,especially when I see Mexican food. I made this over the weekend and was brought back home! Thank you so much for posting this recipe, and I can garuntee its authentic!
I can see Miss Annie's daughter is following in her mother's footsteps - another champ in the kitchen! This was so delicious and warming on a cold night. I used dried green chiles that I soaked in water first. We loved this, and I will definitely make it again!
I have made this one a half dozen times now, and when coming back to check the measurements realized I never left a review. My husband and I fell in love with this dish while vacationing in NM about 8 years ago, and this recipe is spot on for replicating the dish. This year our local Fresh Market had a Hatch Festival and was roasting the peppers on site, and we stocked up for the winter. Thanks for posting this, it's a real winner.
This turned out really good, but a little too thin for my tastes. DH loved it!
Excellent. We will definitely make again and again.
I've made this 5 or 6 times now. It's a smash hit with my hubby! I use olive oil and a lot more green chili than called for, however. We're New Mexico chili-holics! ;-)
Delicious! I bought some roasted Hatch chilies for the first time at HEB. I've been wanting to try them forever. I chose this recipe and was so glad I did. I used beef stew meat, because I didn't have pork and I increased the garlic to 3 large cloves. I did add a can of tomatoes too, but I'm sure it would have been just a wonderful without them. Thank you Miss Annie for another winning recipe!
This is delicious! I have a lot of Hatch chilies to use so I roasted about 10 of them and this was a perfect use for them. I used pork and added a can of chopped tomatoes. I let it simmer for about 4 hours and the smell was great. I am anticipating this to be even better the next day. Served with tortillas as suggested.
Wonderful recipe! I added two cans of chiles and a can of hot Rotel tomatoes, so mine was nice and spicy. I also threw everything in the crockpot, keeping the heat out of the kitchen on a hot day. Thanks a lot for posting!