Another Delicious Green Chile Stew Recipe

“This Green Chile Stew recipe was born out of a spontaneous craving and a bit of culinary experimentation. Inspired by a desire for bold flavors, I combined tender cubed pork with roasted and chopped Hatch green chiles, creating a dish that my sister hailed as my best yet.

The cooking process is guided by taste rather than strict measurements, allowing for flexibility in ingredients like garlic, bouillon, and potatoes. Perfect for warming up on chilly days, this stew simmers to a thick, comforting consistency that’s sure to satisfy.”

How to make Another Delicious Green Chile Stew

Sister was craving Green Chile, so made on the fly. She said it’s my best one yet so I decided to post.

My cooking is to taste, so here is a rough recipe:

Ingredients:

1 1/2 lb pork (cubed),

14 roasted/peeled,

chopped Hatch green,

4 lg garlic gloves,

approx. 1 1/2 TBSP chicken bouillon,

1 lg cooking spoon Wondra flour,

about TBSP olive oil (to brown pork),

a bit more Wondra and garlic powder to toss/lightly coat pork before browning,

one potato diced ’cause that is what I had. (I usually slice a few if I’m making more of a stew.)

Instructions:

Heat cast iron skillet with olive oil, brown pork, add garlic and stir until fragrant.

Add cooking spoon of Wondra, lightly brown.

Slowly pour in water whisking to get rid of lumps.

Enough water to completely cover by at least 1/2 inch.

Add Chile, bouillon, and cook on low for 20 minutes, add diced potatoes and continue cooking until potatoes are done and Chile is as thick as you like.

About 15 minutes more.

Notes:

Flexibility in Ingredients: The recipe emphasizes cooking to taste, allowing for adjustments in the amount of garlic, bouillon, and other seasonings based on personal preference. This approach makes it versatile and adaptable to different flavor profiles.

Use of Hatch Green Chiles: The choice of roasted and peeled Hatch green chiles adds a distinct flavor and heat profile to the stew. This ingredient is central to achieving the authentic New Mexican green chile stew flavor.

Cooking Technique: Browning the cubed pork in olive oil before adding garlic enhances the depth of flavor by developing caramelization. This step is crucial for building a rich base for the stew.

Thickening Agent: Wondra flour is used both to coat the pork before browning and to thicken the stew. This ensures a smooth texture without lumps and helps achieve the desired consistency.

Potato Addition: Adding diced potatoes adds heartiness to the stew. The recipe notes that while the author had only one potato on hand, more can be added depending on preference, either diced or sliced for a thicker stew consistency.

Simmering and Flavor Development: Simmering the stew on low heat allows the flavors to meld together while ensuring the pork becomes tender and the potatoes are fully cooked. This slow cooking process is essential for achieving a well-balanced and flavorful dish.

Adjusting Thickness: The final texture of the stew can be adjusted to personal preference by simmering longer for a thicker consistency or adding more water or broth for a thinner stew.

Personal Touch: The recipe reflects the author’s personal approach to cooking, which prioritizes taste and improvisation over strict measurements. This encourages experimentation and adaptation based on available ingredients and individual tastes.

Serving Suggestions: This hearty stew is best enjoyed as a comforting meal on its own or paired with warm tortillas or crusty bread to soak up the flavorful broth.

Storage and Reheating: Like many stews, this green chile stew can be stored in the refrigerator for a few days or frozen for longer storage. It reheats well on the stove or in the microwave, making it a convenient make-ahead meal option.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat instead of pork?

Yes, you can substitute pork with chicken, beef, or even turkey for this recipe.

Adjust cooking times accordingly based on the type of meat you choose.

How spicy is this stew with the Hatch green chiles?

Hatch green chiles vary in heat level, but typically they add a mild to medium spiciness.

If you prefer more heat, you can add additional chopped green chiles or use hotter varieties.

Can I make this stew vegetarian?

Absolutely! Omit the pork and chicken bouillon, and substitute vegetable broth or water with vegetable bouillon.

You can also add more vegetables like bell peppers or carrots for added texture and flavor.

What can I use instead of Wondra flour?

If you don’t have Wondra flour, you can use all-purpose flour or cornstarch as a thickening agent.

Mix it with a little water before adding it to the stew to prevent lumps.

How do I adjust the consistency of the stew?

If the stew is too thick, add more water or broth to reach your desired consistency.

If it’s too thin, let it simmer uncovered for a bit longer to reduce and thicken.

Can I make this stew ahead of time?

Yes, this stew actually tastes even better the next day as the flavors meld together.

Store it in the refrigerator for up to 3-4 days or freeze it for longer storage.

How do I reheat leftovers?

Reheat individual servings in the microwave or reheat larger quantities on the stovetop over medium heat, stirring occasionally until heated through.

What sides go well with Green Chile Stew?

Serve this stew with warm tortillas, crusty bread, or over steamed rice for a complete meal.

A side salad or some roasted vegetables also complement the flavors nicely.

Can I adjust the amount of garlic in this recipe?

Yes, if you love garlic, feel free to add more cloves.

If you prefer a milder garlic flavor, reduce the amount or use garlic powder instead of fresh garlic.

How can I make this stew even more flavorful?

Experiment with adding additional spices such as cumin, smoked paprika, or oregano.

You can also enhance the flavor with a squeeze of lime juice or a dollop of sour cream before serving.