Nothing beats homegrown, homemade green chile stew (also referred to as "Green Chili" in the fall and winter months! Now that you've grown and roasted your green chiles, why not make it into a hearty stew that you can share with family and friends? Make a double batch for your next party or dinner!
GREEN CHILE STEW RECIPE:
Ingredients:
- 1½ tbsp olive oil
- 1 cup roasted homegrown green chiles, diced
- 2 lbs of pork shoulder, cubed (you can also use chicken or mushrooms, omit meat to make this stew vegan!)
- 3 Potatoes, diced (optional, but we love potatoes in this!)
- 1 onion medium, diced
- 2-4 Garlic Cloves, chopped finely
- 2 tsp salt
- 1½ tsp cumin
- 1½ tsp Mexican oregano
- 1 tsp pepper (white or regular)
- 2 tbsp flour (if you use potatoes, you can not use flour if desired)
- 2 cups water (or more if needed)
- flour tortillas, for serving (optional)
- fresh cilantro, for serving (optional)
- fresh diced avocado, for serving (optional)
Directions:
Heat large soup pot over medium-high heat. Add 1½ tbsp of olive oil and brown the pork or chicken or mushrooms, then place into bowl to rest. Add a little more oil, then saute the onion, garlic, potatoes, salt, cumin, oregano and pepper for a couple minutes to brown. Add flour and stir until it starts to turn brown, then add Hatch green chiles, water, and pork. Stir well to combine. Bring to a boil, then reduce heat to low and simmer for about 1 hour until the pork is tender.
Alternative Crockpot Version:
Brown pork or chicken in a cast iron skillet first, then add everything to the crockpot and cook on high for 4-6 hours or low for 6-8 hours.
Alternative Crockpot Version:
Brown pork or chicken in a cast iron skillet first, then add everything to the crockpot and cook on high for 4-6 hours or low for 6-8 hours.
Spoon into bowls and serve with tortillas. Top with fresh cilantro, diced avocado, diced tomatoes, shredded cheese and fresh green onions if you fancy. Enjoy!
Double/triple the recipe if you want to serve a crowd!
