Green Chile Stew Recipe

I grew up in New Mexico, where green chili stew is a beloved dish. Every Christmas Eve, I prepare this simple stew by slow cooking it in a crock-pot for 6-8 hours. The spiciness level can be adjusted to suit different tastes, as canned green chili is too mild for me. For those who prefer a kick, I suggest checking out www.buenofoods.com, a popular New Mexico chili retailer. You can also opt to make a milder version of the stew and serve extra green chili on the side for those who like it spicier. I highly recommend giving this stew a try - it's perfect for warming you up on a chilly winter day. Absolutely delicious!

Great recipe base! I reside in New Mexico, so I made a few adjustments to suit my taste. I opted for HOT!! frozen green chilis for some extra kick. Additionally, I incorporated about 3 stalks of celery to the mix. To address the issue of potatoes not cooking through, I learned that the acidity in tomatoes could be the culprit. Therefore, I now peel and dice plenty of potatoes, cook them in water in the microwave for 15-20 minutes until they are almost tender. Then, I add the potatoes and about a third of the cooking water to my slow cooker at the end and let it do its magic. This dish is so popular that I often have to make two batches - some folks can't handle the heat but still enjoy the stew.

I made this dish for New Year's Eve and it was a hit! I decided to spice it up a bit by adding extra cumin, a pinch of cayenne pepper, and a touch of paprika for some heat. Since I was out of potatoes, I opted to air fry some frozen fries to add a crunchy texture to the stew. Both my finicky daughter and I loved how it turned out. We served it alongside Mexican rice, fat-free refried beans, and carb-friendly tortillas for a satisfying and wholesome meal.

Delicious! I simply tossed all the ingredients into the crockpot and the result was fantastic. I also included garlic, a seeded and chopped jalapeno, and 1 tablespoon of Penzeys adobo seasoning (cumin, pepper, etc.). I will definitely be making this again.

Wow, this dish was absolutely amazing - we couldn't get enough of it! A friend who joined us for dinner ended up having 4 bowls of the stew and even asked for the recipe to make at home. As for me, I had 2 bowls of it! I ran out of beef broth, so I substituted with 4 beef bouillon cubes and 2 1/2 cups of water. I used cubed pork stew meat, 4 large fresh Hatch green chiles, 4 potatoes, 2 cans of original Rotel tomatoes, a medium-sized jalapeno without the seeds, and a whole can of Green Giant Summer Crisp golden corn. The textural contrast between the crunchy corn, tender pork, and perfectly cooked potatoes was delightful. The spiciness was just right, creating a harmonious balance of heat, vegetables, and meat. I can't wait to make this again next week - hopefully, it will turn out just as delicious. Pairing it with chips and guacamole would be a great idea! This recipe is definitely a keeper - thank you for sharing it!

This recipe was simple and fast to make. Growing up in New Mexico, I have always believed that Hatch Green Chili pairs well with any dish. I make sure to incorporate it whenever I can. My family absolutely enjoyed this recipe. It was the perfect choice for a chilly day in Texas!

I recently sampled the Green Chile Stew, and it was a burst of incredible flavors.

It was simple and delicious. I enhanced the flavor by including an additional can of green chilis, some jalapeños, and red pepper flakes.

I might have added more green chili than I intended, and it was too spicy for my kids to handle in their sandwiches. However, I'm quite pleased with how it turned out overall. I opted to skip fresh onion and garlic since my husband isn't a fan, but I still used the powdered versions. The flavor ended up being fantastic.