MELISSA'S GREEN CHILE STEW RECIPE | ALLRECIPES
My sister-in-law from New Mexico made this for us over the holidays. Very delicious and satisfying - especially with home-made tortillas!
Provided by PAINTEDPONY
Categories Soups, Stews and Chili Recipes Stews Beef
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 1 hours 15 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in a large stockpot over medium-high heat. Crumble beef into pot and cook, stirring frequently, until well-browned. Drain excess fat, and return to the stove.
- Add potatoes, stewed tomatoes, green chilies, onion, and water to the pot with the beef, and stir to combine. Bring to a boil, reduce heat, and simmer 1 hour to blend flavors. Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 319.6 calories, CarbohydrateContent 38.6 g, CholesterolContent 46 mg, FatContent 11.5 g, FiberContent 4.1 g, ProteinContent 16.4 g, SaturatedFatContent 3.9 g, SodiumContent 857.5 mg, SugarContent 5 g
GREEN CHILE HAMBURGER STEW | ALLRECIPES
A New Mexican staple for a family dinner. A simple dish with every-day ingredients. This green chile hamburger stew is satisfying and easy on your wallet.
Provided by Grimm
Categories Soups, Stews and Chili Recipes Stews Beef
Total Time 2 hours 10 minutes
Prep Time 30 minutes
Cook Time 1 hours 40 minutes
Yield 8 servings
Number Of Ingredients 15
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Lightly coat chile peppers with cooking spray and place on the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 10 to 15 minutes, turning halfway through. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop chiles and set aside.
- While peppers are cooling, slice onion in half. Mince one half, and rough chop the other; set aside.
- Heat a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add minced onion, carrots, celery, and garlic; saute until onion begins to turn translucent, about 5 minutes. Transfer mixture to a bowl, leaving any rendered fat in the pot.
- Add potatoes to the pot and saute until browned, 3 to 5 minutes. Add meat mixture, both cans of diced tomatoes, and reserved chopped onion and bring to a slow boil. Cook for 1 minute, then stir in chiles. Add water, bouillon, black pepper, salt, and oregano. Return to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 1 to 1 1/2 hours.
Nutrition Facts : Calories 237.2 calories, CarbohydrateContent 25.6 g, CholesterolContent 35.1 mg, FatContent 9.1 g, FiberContent 4.7 g, ProteinContent 13.5 g, SaturatedFatContent 3.5 g, SodiumContent 1002 mg, SugarContent 5.5 g
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