GREEN CHILI CANNED RECIPES

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GREEN CHILI STEW RECIPE | ALLRECIPES



Green Chili Stew Recipe | Allrecipes image

A great Mexican stew. Everyone loves this, even my children!

Provided by Lynn

Categories     Beef Stew

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 11

1 tablespoon vegetable oil
2 pounds cubed beef stew meat
1 onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 ½ cups beef broth
1 (4 ounce) can chopped green chile peppers
1 teaspoon garlic salt
1 teaspoon ground cumin
salt to taste
ground black pepper to taste
2 large potatoes, peeled and cubed

Steps:

  • In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
  • Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
  • Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
  • Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.

Nutrition Facts : Calories 549.1 calories, CarbohydrateContent 33 g, CholesterolContent 121.9 mg, FatContent 26.5 g, FiberContent 3.3 g, ProteinContent 43.6 g, SaturatedFatContent 9.6 g, SodiumContent 1455 mg, SugarContent 4.2 g

SLOW-COOKER GREEN CHICKEN CHILI (CHILE VERDE) RECIPE ...



Slow-Cooker Green Chicken Chili (Chile Verde) Recipe ... image

This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between chile verde (usually made with pork) and white chicken chili. Just a few ingredients and effortless prep gives you a flavorful and satisfying "bowl of green."

Provided by Rhoda Boone

Total Time 4 hours, 15 minutes

Cook Time 15 minutes

Yield 6–8 servings

Number Of Ingredients 10

3 pounds boneless, skinless chicken thighs
2 large sweet potatoes, unpeeled, cut into 1" cubes (about 2 pounds)
1 (16-ounce) jar tomatillo salsa (salsa verde) (about 2 cups)
2 cups low-sodium chicken broth
2 teaspoons ground cumin
2 teaspoons (or more) kosher salt
1 teaspoon (or more) freshly ground black pepper
2 cans low-sodium pinto beans, drained, rinsed
Sliced avocado, cilantro leaves, sour cream, and/or finely chopped onion (for serving; optional)
A 6-quart (or larger) slow cooker

Steps:

  • Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
  • Chili can be made 3 days ahead; cover and chill.

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