Nothing beats homegrown, homemade green chile stew 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 and fresh cilantro, and even some diced avocado, shredded cheese and fresh onions on top if you fancy. Enjoy!
Double/triple the recipe if you want to serve a crowd!
