Three Nights Of Green Chile Stew

Share what you've read!

If there are a thousand ways to make green chili enchiladas then there are a million ways to make green chili stew.  I imagine there are as many green chili stew recipes as there are mothers, in New Mexico.  I have three recipes myself.  So, on each of next three nights, I will be sharing one of my green chili stew recipes.

Daddy’s Favorite Green Chile Stew

Note: The beans seen here, are not in Daddy’s Favorite Green Chile, but are found in Mama’s Favorite Green Chile recipe which will be featured in night two of this three part series.

In New Mexico, people make green chile stew from just about anything, including venison and lamb.  I’m sure there are even several vegan recipes floating around.  My favorite version is made with big chunks of pork shoulder.  It is very similar to another New Mexico favorite which is a red chile  pork stew called Carne Adovada. Just like Carne Adovada, I like to put my green chile stew in a corn tortilla and top it off with crumbly queso fresco, fresh jalapeno and onions and a twist of lime.  This is a ridiculously yummy recipe, and yes it’s easy.  Make this meal on a weekend or sometime when you will be around the house, as it is best cooked in a crock pot.

Ingredients

  • 2.5 lbs pork shoulder meat cut into stew sized pieces.
  • 1 -2 lbs of diced green chiles (fresh roasted and peeled or canned)
  • 1 lg. onion diced
  • 1 tbsp ground cumin
  • 1 tsp ground oregano
  • 1 tbsp salt
  • 4 tablespoons of vegetable oil

Note: As with most of my recipes, the amount of spices and herbs should be to your taste.  The amounts I provide in my recipes is on the conservative.  If you love a spice try adding more.  Don’t like it?  Leave it out.

Procedure

 

Step 1 – Cut the pork into 2 inch square cubes.  You should have 2.5 lbs.  Brown it lightly in the oil on high heat.  Total time should be around three minutes.

Step 2- Add the meat, onions, green chiles and spices to a crock pot and cook on high for 3 hrs. and then low for 3 more hrs.  Serve and enjoy.

To Serve

Heat up corn tortillas, put two or three chunks of meat inside and top with whatever you like.  Here is a list of things you can top it with.

  • Queso Fresco
  • Fresh Sliced Jalapeno
  • Diced Onions
  • Limes
  • Cilantro
  • Sour Cream
  • Lettuce
  • Tomatoes
  • Sliced Avocadoes

This meal is wonderful anytime but I particularly love it on cold weekends.  It is so ridiculously easy to make.  I hope you will give it a try. If you do, please let me know how it turned out.

Share what you've read!

avatar
1 Comment threads
1 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
2 Comment authors
BrianElise Recent comment authors

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
newest oldest most voted
Notify of
Elise
Guest
Elise

Daddy’s Favorite Green Chile Stew: AWSOME & EASY!!! I was able to half the recipe without a problem. I was away from home so it went on low for 8 hours. Nice and tangy. I served over refried beans with Queso Fresco. I also used canned peppers so I added no salt. Created a wonderfully flavorful sauce to spoon over everything. This will definitely be made again. (Hopefully with the fresh peppers)