EASY Authentic Green Chile Stew #greenchile #newmexico #stew #hatchgreenchilerecipes
Hello Frac Crew,
It is my favorite time of year... Green Chile Season. Being a native New Mexican this dish is a taste of home. It is so simple to make, but it does not lack flavor. I wanted to make a short and easy to follow video to share with you.
Thank you to Hatch Green Chiles for sending me the chiles to make this dish!
Please go check them out and if you need your own Green Chiles follow this link.
As I mentioned in the video, you can make this with Pork or Hamburger meat. Melissa and I prefer pork so that is what we typically use.
Here are the ingredients and Measurements for this recipe:
2 Pounds of Cubed Pork
1 White Onion
4-5 Garlic Cloves
3-4 Pounds of Prepped Green Chile
2 Bay Leaves
1 Pack of Sazon Goya
3 Teaspoons of Garlic Powder
3 Teaspoons of Onion Powder
3 Teaspoons of Cumin
1 Teaspoon of Oregano
Salt and Pepper to taste
2 Roma Tomatos
5 Red Potatoes
Now this is just a rough estimate. Add more or less of the seasonings and add whatever else you like. One thing that is great about this is that you can make it your own. Also, do not forget to season as you go. It will help develop the flavors
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Thank you so much for watching and we will catch you in the next one.
#hatchgreenchile #greenchiledish #greenchili #greenchilestew #newmexicofood #dinnerideas #easyrecipe #porkrecipes #winterrecipes #comfortfood
GREEN CHILE STEW: How to Make New Mexico Style Green Chile Stew Using Hatch Chile/Easy Recipe
If you've ever wanted to learn How to Make New Mexico Style Green Chile Stew Using Hatch Green Chile, this easy recipe is for you. I just got back from Hatch, New Mexico, where I loaded up on enough Hatch green chile to get me through the year. And this stew is the very first thing I made with it once I got home. Green Chile Stew is meaty and savory, with tender pieces of pork or beef, potatoes, tomatoes, and of course the wonderful flavor of roasted green chile. For New Mexicans, like me, it's comfort food. Read on for the full recipe.
Green Chile Stew
1 1/2 lbs. pork meat or beef chuck/steak, cut into cubes
1 1/2 cups Hatch green chile, roasted, peeled, and chopped
4 russet potatoes, cut into bite-sized cubes
2 tomatoes, chopped into cubes
1 medium white or yellow onion, chopped
3 garlic cloves, minced
approx. 5 cups chicken or beef broth
salt to taste (I use about 1 1/2 tsp.)
1/2 tsp. ground pepper
1 tsp. cumin
Place large saucepan over medium high heat on stovetop. Put in just enough olive oil to coat bottom of pan. Toss in pork or beef and sear. (Remove any excess liquid that may have been rendered & add additional oil if necessary.) Form a well in pan and toss in chopped onion. Fry until translucent. Add in garlic, tomatoes, chile, and allow to cook down a few minute. Add in potatoes and pour in just enough chicken or beef stock to cover all ingredients. Season with salt, pepper, and cumin. When it comes to a boil, reduce heat, cover with lid, and allow to cook 45 minutes to an hour, until meat and potatoes are fork tender. Serve hot and enjoy!
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CARNE CON SALSA VERDE / BEEF IN GREEN SAUCE
This is easy dish to make , and it’s really delicious .
Ingredients :
1 pound beef stew meat / 1 big onion / 2 tbsp garlic
1 cup cilantro / cooking oil / salt & pepper
1 cup salsa verde / 1 cup broth or water.
Chuck's Green Chili Recipe (Crockpot) (Step-by-Step) | Chili-recipe.net
This Rocky Mountain green chili is a family favorite that has an exceptionally unique and robust flavor. By starting our roasting our vegetables first it adds an authentic smokey flavor to your chili. I love eating this delicious chili in a bowl, but feel free to service it over eggs for a spicy breakfast, in enchiladas, or over rice for something more traditional. Its the perfect meal for football Sunday or any cold day.
View FULL Step-by-Step recipe here:
Ingredients:
1 lb tomatillos (husked, peeled, and cut in half )
3 Anaheim chili peppers (seeded and halved)
1 green bell pepper (seeded and halved lengthwise )
3 tbsp olive oil (divided)
2 jalapeno peppers (seeded and halved lengthwise )
1 yellow onion (peeled and quartered)
2 lb pork shoulder (cut into 1-inch chunks)
1 tsp salt (to taste)
1/2 tsp pepper (to taste)
2 tomatoes (chopped)
1/2 cup fresh cilantro (chopped)
4 garlic cloves (finely chopped)
2 cup chicken stock
1 tbsp fresh oregano (chopped, dried oregano ok)
1 tbsp ground cumin
1 tsp chili powder
4 oz cream cheese (room temperature (chopped into smaller pieces))
Instructions:
1. Start by preheating the oven to 425F (220C).
2. On a lightly oiled baking sheet, arrange your husked, peeled and halved tomatillos, seeded and halved Anaheim chiles, seeded and halved jalapenos, quartered onion, and seeded and halved green bell pepper. Lightly drizzle 1 tablespoon of olive oil over the vegetables to evenly coat.
3. Place your vegetables in the preheated oven and allow them to roast for about 25 minutes, or until you start to see charring brown spots. Remove vegetables from the oven and allow to cool. Once cooled, chop vegetables into small bite-sized pieces.
4. In a large skillet over high heat, add 1 tablespoon of olive oil and sear the pork until evenly browned for about 10 minutes. Season generously with salt and pepper while cooking.
5. Once browned, add the pork pieces and roasted veggies to your crockpot and stir to combine. Next, add in your tomatoes, garlic, chicken stock, oregano, cilantro, cumin, and chili powder. Cover your crockpot and set it to the LOW setting and cook until the pork becomes fork-tender, about 4 hours on HIGH or 7 hours on LOW.
6. About one hour before serving, add your chopped cream cheese pieces into your crockpot. As the cream cheese melts, stir regularly to combine with chili.
#greenchili #greenchilirecipe #howtomakegreenchili #bestgreenchilirecipe #chili-recipe.net
Green Chile Pork Stew
Green Chile Stew is one of my favorite cold weather recipes! It's filling and got just enough bite to light up your tastebuds. If you're looking for a good stew recipe this one needs to be at the top of your list.
Green Chile Pork Stew Recipe
¾ cup all-purpose flour
2 tbsp Red River Ranch Mesquite ( or your favorite all-purpose
1/2 tsp cumin
½ tsp salt
½ tsp black pepper
3 to 4 lbs pork stew meat (shoulder, roast, etc.), trimmed and chopped into bite-sized pieces
¼ - 1/3 cup cooking oil
7 tomatillos, husks removed and cored
½ - 1 serrano pepper
1 yellow onion, sliced
2 garlic cloves, sliced
1 tsp of dried cilantro
1 dried guajillo pepper, diced
3 ¼ cups chicken broth (divided)
3 (4 oz) cans whole green chiles, chopped
-In a bowl, combine the flour, mesquite or favorite seasoning, cumin, salt and pepper. Toss in the pork until well coated.
-Add the oil to a cast iron skillet and warm over medium heat. Add the pork and cook until lightly browned, stirring occasionally. Remove from skillet and set aside.
-Place the tomatillos on a baking sheet and bake at 400 degrees F for 15 – 18 minutes or until tender. Remove from oven and let cool slightly.
-In a blender add the tomatillos, serrano pepper (to taste), onion, garlic, cilantro, guajillo pepper, and ¼ cup chicken broth. Blend until smooth.
-In a stock pot, add the remaining 3 cups chicken broth, pork and green chiles. Stir in the tomatillo sauce. Bring to a boil over medium-high heat for 2 -3 minutes. Reduce the heat and simmer, covered, for 45 minutes – 1 hour or until pork is tender. Salt and pepper to taste.
Serve warm with homemade tortillas (
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My Ultimate Favorite CHILI CON CARNE & BEANS | Chuck Roast Chili
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This recipe is perfect in slow cooker
Ingredients:
3 lbs Chuck roast
Salt and black pepper
1 small white onion;chopped
1 Anaheim pepper;chopped
1 Jalapeño or Serrano pepper;chopped
6 minced garlic cloves
3 oz tomato paste
28 oz crushed tomatoes
5 cups beef broth
2 tbsp maseca
4 tbsp New Mexico Chile powder or use your favorite just keep in mind New Mexico is on the spicy side
2 tsp smoked paprika
1 1/2 tsp chipotle powder
2 tsp cayenne pepper
2 tbsp ground cumin
1 tbsp oregano
1 tbsp onion powder
1 tbsp garlic powder
2 1/2 tbsp brown sugar
2 bay leaves
30 oz kidney beans
1 serving of love????
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