It's a great time of year to make some Green Chile stew! Do you ever add extras into your green chile stews like kale, collards, spinach, zucchini, squash, tomatillos, tomatoes, etc? We love to sneak in lots of extra flavor, vitamins and fiber with the deliciousness of homegrown green chile.
- Any variety of Roasted green chiles, peeled and chopped
- Onions (chopped green onions, white onions)
- Garlic Cloves (3-6 cloves, as much as you want! More is better.)
- Tomatoes (diced into small peices)
- Zucchini or Squash (chopped, as much or little as you'd like)
- Tomatillos (a few, diced)
- Carrots (chopped)
- Greens, chopped (Kale, Collard Greens, Spinach, Dandelion leaves, you name it! Add as much as desired. Remember, greens cook down A LOT so you can add a cup or two or more and they'll melt right into the stew)
- Potatoes, diced
- 2-3 Cans of Beans (white beans, pinto beans, your choice)
- Salt & Pepper as preferred
- Cumin Powder (1-2 teaspoons)
- Chile Powder (1-2 Tablespoons)
- 2 Cups+ of water, enough to almost cover all the veggies
Add everything to crockpot or slow cooker, then let cook 4-6 hours on high, or 6-8 hours on low. You can use any mixture of veggies to this stew, you really can't mess it up! Add salt sparingly, then taste it at the end and if it needs more, add it. Roasted Green Chiles add lots of flavor, so you don't need as much salt. Especially if they are Hot Hatch chiles!
Top with fresh green onions, cilantro, avacados and/or sour cream or cheese. And maybe a few pickled jalapenos on top! :)
P.S. Above is tonights stew fresh after picking: Hatch Big Jim Green Chiles to roast, Santa Fe peppers, heirloom tomatoes, and some collard greens. We'll add white beans, garlic, zucchini, oregano, potatoes, green and white onions from the garden – put it all in the crockpot, and let it stew for a delicious meal tonight. YUM! It's funny, those huge collard green leaves in the photo above make these Big Jim Green Chile look small, but they're not – they're about 8-9" long, so those leaves are ginormous!