Mama’s Green Chile Stew Recipe
Mama’s Green Chile Stew Recipe: a cherished family favorite passed down through generations, brimming with memories of love, comfort, and togetherness. This hearty stew is more than just a dish; it’s a tribute to the nurturing spirit of a mother, woven with tales of Sundays spent at Furr’s Cafeteria and shared with nurses during late-night shifts.
Inspired by the tradition of simplicity and resourcefulness, Mama’s stew embodies the essence of home cooking at its finest. From the tender cubed pork roast to the abundance of potatoes, each ingredient tells a story of practicality and love. And let’s not forget the star of the show—the Bueno Hot chile—that adds a fiery kick and depth of flavor, reminiscent of New Mexican kitchens.
As we follow Mama’s footsteps in the kitchen, browning the meat with flour and black pepper, adding potatoes, tomatoes, onions, garlic, and that essential tub of Bueno Hot chile, we’re not just cooking a meal; we’re preserving cherished memories and honoring a legacy of culinary tradition.
Whether served with cubed Muenster cheese for that delightful melted cheese bomb effect or enjoyed simply with tortillas or crackers, Mama’s stew is a symbol of warmth and hospitality. It’s a dish meant to be shared, just like Mama would share with her fellow nurses during those memorable Friday night ER shifts at UNMH.
With each spoonful of Mama’s Green Chile Stew, we’re reminded of the enduring power of family, love, and the timeless connection forged through food. So let’s gather around the table, savoring not just the flavors, but the stories and memories that make this recipe truly special.
How to make Mama’s Green Chile Stew Recipe
Since I was young, it was my job to cook for my family but this was a recipe my Mom would make on one of her rare days off (she would always take us to Furr’s Cafeteria after church on Sundays for a treat).
She’s on my mind and heart today so I decided to make her stew “Lydia style”: cube a small pork roast, Mom said we don’t need much meat in stew and potatoes were plentiful and affordable.
Brown meat in hot skillet with a drizzle of oil, when seared add two heaping spoons of flour and lots of black pepper, stir to coat meat and cook flour.
She would then add chopped potatoes, one large can of diced tomatoes, 1 medium chopped white onion, 4-5 coarsely chopped garlic cloves and one tub of Bueno Hot chile.
Cook all together for a few minutes then add stock/broth (sometimes vegetable, sometimes chicken and when supplies were low she would use bouillon in hot water).
Heat to boil then simmer covered for at least 30 minutes. I serve with cubed Muenster cheese because I love melted cheese bombs in my soups but growing up we usually skipped the cheese and ate with tortillas or crackers but sometimes we had grated cheddar because I’m a cheese freak.
Mom would always take a Tupperware full to share with the other nurses she worked with (especially those crazy Friday night ER shifts she would take at UNMH).
I miss her and love sharing her recipes and stories
Notes:
Family Tradition: This recipe holds a special place in the heart of the author, as it was a dish their mother would make on rare days off, evoking memories of family gatherings and Sunday treats at Furr’s Cafeteria.
Legacy of Practicality: The recipe reflects the practical approach of using affordable ingredients like potatoes and a small pork roast, emphasizing the importance of making do with what’s available.
Cooking Technique: Browning the meat before adding flour and black pepper creates depth of flavor, while the addition of flour helps to thicken the stew, enhancing its richness.
Key Ingredients: The stew features hearty ingredients such as potatoes, diced tomatoes, onions, garlic, and Bueno Hot chile, each contributing to its robust flavor profile.
Versatile Broth: The choice of broth varies depending on availability, with options ranging from vegetable or chicken broth to bouillon dissolved in hot water, showcasing adaptability and resourcefulness.
Simmering: Simmering the stew covered for at least 30 minutes allows the flavors to meld together and the ingredients to become tender, resulting in a comforting and flavorful dish.
Serving Suggestions: While the author enjoys serving the stew with cubed Muenster cheese for added richness, it can also be enjoyed with tortillas or crackers, or topped with grated cheddar for a cheesy indulgence.
Sharing Tradition: The author’s mother would often share the stew with her colleagues, highlighting the dish’s role in fostering connections and spreading warmth and comfort.
Emotional Connection: The author’s fond memories of their mother and her culinary traditions imbue the recipe with a sense of nostalgia and love, making it more than just a dish but a cherished part of their family history.
Nutrition Information:
Serving Size: 1 cup (240 ml)
Calories: 200 calories | Protein: 15 grams | Carbohydrates: 20 grams | Fiber: 3 grams | Fat: 5 grams
Frequently Asked Questions:
What type of meat is used in Mama’s Green Chile Stew?
Mama’s stew typically uses cubed pork roast, emphasizing practicality and affordability.
Can I use a different type of meat in the stew?
While the recipe calls for pork roast, you can experiment with other meats like beef or chicken for variation.
What size of pork roast should I use?
Mama’s recipe suggests using a small pork roast, but you can adjust the quantity based on your preferences and the number of servings desired.
How long should I brown the meat in the skillet?
Brown the meat in a hot skillet for about 3-4 minutes on each side until seared, ensuring it develops a golden crust for added flavor.
Can I substitute fresh chilies for the Bueno Hot chile?
Yes, you can use fresh or canned green chilies based on availability and personal preference.
Adjust the quantity to suit your desired level of spiciness.
What type of broth is best for the stew?
Mama’s recipe mentions using vegetable or chicken broth, but you can also use beef broth for a richer flavor profile.
How long should I simmer the stew?
After bringing the stew to a boil, simmer it covered for at least 30 minutes to allow the flavors to meld together and the ingredients to become tender.
Can I prepare Mama’s Green Chile Stew in advance?
Yes, you can prepare the stew ahead of time and reheat it when ready to serve.
In fact, the flavors often deepen and improve with time.
Is Mama’s Green Chile Stew suitable for freezing?
Yes, you can freeze leftover stew in airtight containers for up to 3 months.
Thaw it overnight in the refrigerator before reheating.
How can I customize Mama’s Green Chile Stew to my taste preferences?
Feel free to adjust the seasonings, add extra vegetables, or experiment with different types of cheese toppings to personalize the stew to your liking.