Dee's Santa Fe Green Chile Stew

"This is my DD's recipe that she shared with me when she was living in Santa Fe. I am sure that every family in New Mexico has their own favorite version, but this is my favorite. It can also be cooked in a crockpot, but I like the texture of the stew, cooked on top of the stove."
 
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Ready In:
3hrs 25mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • Sprinkle the pork with flour to lightly coat.
  • In a large pot (I use a Dutch oven), brown the meat in oil.
  • Add chiles, chicken stock, vegetables, salt& pepper, and water if needed.
  • Bring to a boil, lower heat to medium low.
  • Cover and simmer until meat and vegetables are done, and the stew is slightly thickened (about 3 hours).
  • You may cook in a crockpot for 6-8 hours.
  • Serve with flour tortillas.

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Reviews

  1. 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
     
  2. 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!
     
  3. 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!
     
  4. 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.
     
  5. This turned out really good, but a little too thin for my tastes. DH loved it!
     
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