Green Chile Stew

READY IN: 3hrs 10mins
Recipe by wildheart

This is mouth watering, make you glow-in-the-dark hot. If you don't want such a spicy dish, pick chiles marked "mild", but it just won't be the same! This is very traditional for the winter and Christmas season in American Hispanic communities.

Top Review by Steve in Scottsdale

Here are suggestions as to how to improve this recipe, from an Arizona/New Mexico green chile stew aficionado/fanatic. Avoid canned chiles. They dissolve to nothing and are tasteless. Authentic New Mexico GCS is made with Anaheims or Big Jims. Buy them already roasted on-line from Hatch, NM or get them at the store and roast yourself. DON’T add cumin. DON"T use beer: use chicken, beef, or vegetable stock [Wolfgang Puck Veg stock is really good. Use FRESH oregano. Also add fresh chopped thyme This recipe calls for way too much stove time - brown the meat first, than simmer only until the meat is very tender -one hour should be enough. Double the garlic. Dredge the cubed meat in seasoned flour and brown quickly. The flower helps thicken the stew. Also, try dredging the meat before browning in Masa Harina [Mexican corn meal flour] for a nice flavor. Use pork shoulder, trimmed of excess fat. You need a good fat content for flavor. It makes a big difference! The BEST GCS on the planet is at Tia Sophias in Santa Fe, on San Francisco across from the Lensic. they use beef, not pork. Try both ways!

Ingredients Nutrition

Directions

  1. Brown the pork, onion, and garlic in the oil.
  2. Add the beers and the seasonings, and simmer on low 2 hours.
  3. Add potatoes and simmer 1/2 hour.
  4. Add chiles and simmer one hour longer.
  5. If necessary, add another beer.
  6. Add more salt and pepper to taste.
  7. When properly cooked, this is HOT.
  8. (Or, after the first step put all ingredients in crockpot on low and come back 8-10 hours later).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a