HOW TO MAKE GREEN CHILE STEW RECIPES

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AUTHENTIC NEW MEXICO GREEN CHILE STEW RECIPE - FOOD.COM



Authentic New Mexico Green Chile Stew Recipe - Food.com image

i first had this when i went to albuquerque to visit family 15 years ago...wow is this good!! after several attempts to recreate & falling short i've finally perfected it...at least in my mind but i haven't had the real stuff in over 8 years :( this recipe is so tasty and worth the time it takes to put together...try it out!

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours

Yield 8 serving(s)

Number Of Ingredients 17

12 -15 hatch green chilies (if not available anaheim will work too)
2 lbs pork shoulder
2 tablespoons vegetable oil
1/2 cup onion, finely chopped
2 minced garlic cloves
1 -2 jalapeno, diced (only necessary if using anaheim chiles)
6 cups chicken broth
6 ounces beer (optional)
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
3 bay leaves
1/2 teaspoon cumin
1 (10 ounce) can diced tomatoes
3 large potatoes, diced 1/2-inch
2 tablespoons butter
2 tablespoons flour

Steps:

  • Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
  • Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
  • While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
  • add jalepeno, broth, half a can of beer, spices.bring to a simmer.
  • let simmer for 1 hour.
  • Peel skin from chiles, chop and add to the pot (including the seeds).
  • Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
  • Simmer until potatoes are done.
  • melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.

Nutrition Facts : Calories 506.4, FatContent 28.1, SaturatedFatContent 9.7, CholesterolContent 88.2, SodiumContent 965.4, CarbohydrateContent 35.7, FiberContent 4.9, SugarContent 6.5, ProteinContent 28.1

GREEN CHILE ENCHILADA CASSEROLE - HOW TO MAKE GREE…



Green Chile Enchilada Casserole - How to Make Gree… image

These enchiladas couldn't be easier: Just layer all the good stuff in a skillet and bake. It's a great and filling meal for your family.

Provided by Ree Drummond

Categories     weeknight meals    dinner    main dish

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 10

2 tbsp.

salted butter

1

onion, diced

1

15-ounce can green enchilada sauce

1

7-ounce can chopped green chiles

1 tbsp.

adobo sauce (from a can of chipotles)

13

corn tortillas

4 c.

freshly grated cheddar or cheddar-jack cheese

1

10-ounce package frozen corn, thawed and patted dry

1

15-ounce can refried beans

Pico de gallo and chopped fresh cilantro, for topping

Steps:

  • Preheat the oven to 375˚. Melt the butter in a 12-inch cast-iron skillet over medium-low heat. Add the onion and cook until golden brown, 8 minutes. Remove the skillet from the heat and stir in the enchilada sauce, green chiles, and adobo sauce. Remove all but 2 tablespoons of the sauce to a bowl and reserve. Cover the sauce in the skillet with 4 tortillas so that they overlap slightly in the center and come up the sides a little. Top the tortillas with 1¼ cups cheese and half of the corn. Dollop half of the refried beans on top and drizzle with
    ½ cup of the reserved green sauce. Add 4 more tortillas and repeat the layering process with 1¼ cups cheese, the remaining corn, the remaining beans, and ½ cup green sauce. Top with the remaining 5 tortillas and the remaining green sauce and cheese. Cover the skillet with foil and bake until hot and bubbly, about 35 minutes. Remove the foil and bake until set, another 10 minutes. Let stand about 10 minutes before serving. Top with pico de gallo and cilantro.

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