Best Southwestern Green Chile Stew Recipes

SOUTHWESTERN GREEN CHILE STEW

Steps:

• 1. In a large stew pot or dutch oven, warm the olive oil over medium-high heat. Add the onions and garlic and stir. Cook until translucent. Add the jalepeño, and cook until softened.
• 2. Add the red bell pepper and tomato and cook until softened.
• 3. Cut the corn from the cob and add to the pot along with the potatoes, and cook for 1-2 minutes.
• 4. Add in all the beans and, most importantly, the green chiles. Pour in the vegetable stock until the liquid comes just to the top of the vegetables.
• 5. Bring the stew to a boil and reduce the heat to very low. Cover and allow to gently simmer for at least 30 minutes, but the longer you let it simmer the better.

SOUTHWESTERN GREEN CHILE WITH PORK STEW

Steps:

• In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot. Saute quickly until browned.
• Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.

505 SOUTHWESTERN GREEN CHILE STEW

Steps:

• Sear the meat in a Dutch oven or large heavy saucepan over medium-high
• heat until it browns and liquid accumulated from the meat mostly evaporates.
• Stir in the onions and garlic and cook for several minutes, until the onions become translucent. Pour in stock and scrape the mixture up from the bottom to loosen browned bits.
• Sprinkle in the salt, reduce the heat to a low simmer, and cook uncovered
• for 1 1/2 hours.
• Stir in the chile sauce and any of the optional ingredients and continue
• cooking for another 45 minutes to 1 hour, until the meat is quite tender,
• the vegetables are soft, and the flavors have blended together.
• Ladle into bowls and serve hot.