Recipe: Yummy New Mexico Green Chili Stew

New Mexico Green Chili Stew. Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn. Green chiles, beef, and pork cubes simmer in the slow cooker with potatoes, tomatoes, herbs, and spices for a deliciously fragrant stew. Place the shortening in a heavy skillet and brown meat at medium heat.

Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes, browned meat together with onion, garlic, salt, green chile and enough water to cover. Heat the oil in a large, heavy saucepan over medium heat. You can have New Mexico Green Chili Stew using 10 ingredients and 12 steps. Here is how you cook it.

Ingredients of New Mexico Green Chili Stew

Prepare 2 1/2 lb of potatoes.
You need 1 tbsp of vegetable oil.
It's 1 lb of pork tenderloin.
Prepare 2 tsp of garlic powder.
It's 2 tsp of black pepper.
Prepare 1 tsp of Italian seasoning.
Prepare 1 1/2 cup of chopped onion.
It's 13 oz of chopped roasted hatch green chili.
It's 28 oz of of crushed tomatoes.
You need 1 tbsp of chicken flavored bullion.

Add the cilantro, stir and serve. Side Bar: At the school we use locally grown green chile when making the stew. It is roasted over a fire or gas flame, peeled and chopped. When the chile is not in season, we use roasted, peeled, chopped, frozen green chile.

New Mexico Green Chili Stew instructions

peel, chop, and boil potatos.
in heated vegetable oil add thickly diced pork tenderloin.
add garlic powder.
add fresh cracked black pepper.
add Italian seasoning.
add diced onions.
in boiling potatoes add chopped green chili.
add the pork and onions.
add 28 ounces of crushed tomatoes undrained.
add chicken flavor bouillon.
cover and cook on medium to low heat for about 15-20 minutes.
Serve with tortillas or quesadillas for a complete meal!.

This stew will keep you warm and cozy on those cold winter days!! I got this recipe together after months of harassing my friends in New Mexico in search of the perfect green chile chicken stew. I make it at least once every month (I myself use a pressure cooker). This recipe has a lot of chile peppers. Be sure to tone it down if you can't handle heat!