Green Chili Stew

Green Chili Stew is rated 5.0 out of 5 by 3.
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Prep Time: 55 minutes
Cook Time: 70 minutes
Servings: 6

Commonly called simply chili verde, or “green chili,” this easy-to-make, delicious dish is one of New Mexico’s most popular traditional stews. Regional markets sell the state’s green chilies both fresh and frozen. If you cannot find them, substitute Anaheims or poblanos.

Ingredients:

  • 3 Tbs. toasted peanut oil or canola oil
  • 2 lb. boneless pork shoulder, trimmed and cut into 3/4-inch cubes
  • 1 white onion, chopped
  • 2 garlic cloves, minced
  • 1/2 lb. white or brown mushrooms, quartered
  • 3/4 lb. small yellow-fleshed potatoes, quartered lengthwise
  • 1 1/2 tsp. coriander seeds, toasted and ground
  • 1 tsp. dried oregano
  • 2 bay leaves
  • 6 cups chicken broth
  • 2 tsp. salt, plus more, to taste
  • 12 to 16 New Mexico green chilies, about 2 lb. total, roasted, peeled, seeded and chopped
  • 6 Tbs. sour cream
  • Cilantro leaves for garnish

Directions:

In a large, heavy pot over high heat, warm the oil. Working in batches, add the pork and brown well on all sides, 6 to 8 minutes per batch. Transfer to a plate.

Reduce the heat to medium-high, add the onion to the oil remaining in the pot and sauté until lightly golden, about 4 minutes. Add the garlic and sauté for 1 minute. Add the mushrooms and sauté until the edges are browned, 3 to 4 minutes. Add the potatoes, coriander, oregano and bay leaves and return the meat to the pot. Stir well, pour in the broth and add 1 tsp. of the salt. Bring to a boil, reduce the heat to medium and simmer, uncovered, until the meat is just tender, about 30 minutes.

Add the chilies and simmer, uncovered, until the meat is very tender, about 20 minutes. Stir in the remaining 1 tsp. salt, then taste and adjust with more salt if needed. Remove the bay leaves and discard. Ladle the stew into warmed bowls and serve immediately, garnished with the sour cream and cilantro. Serves 6.

Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011).

Rated 5 out of 5 by from Delicious! I have made this stew three times and it is absolutely fabulous. I follow the recipe as written. Toasting and grinding the coriander seeds is a must. Also, I use Mexican oregano. Additionally, I use organic wherever possible and use Niman all natural pork. This recipe takes a while due to roasting the chilies but definitely worth it. As it relates to the chilies; I have made this with both Hatch and Anaheim chilies and in either case, the stew was excellent. If you have never roasted green chilies, I recommend that you cut the chilies in half lengthwise, removing the seeds and membrane BEFORE you roast the chilies. Once the chilies are roasted, it is messy to try and remove the seeds and membranes. Line a large rimmed baking sheet with foil, Place chilies skin side up and roast in the broiler about 4-5 inches from the heat element until chilies are blistered and mostly black. Remove from the over, place a damp paper towel over the chilies, wrap up tight in the foil and allow to steam for at least 30 minutes. The skins will come off easily, you can then chop and move on with the rest of the prep. Also, 16 or so chilies is a lot to handle and if they have some heat, I recommend using food handling gloves to protect your hands. I serve this stew with corn muffins. Yummy!
Date published: 2019-08-31
Rated 5 out of 5 by from Delicious! I saved this recipe for the fall/winter season with the plan of using some of the Hatch peppers we roasted and froze at summer's end. These were on the higher level of the Scoville scale, so only 5 were used. The size of the dutch oven I selected also did not allow for the the entire amount of broth to be added. The stew was absolutely delicious, I already shared the recipe, and I will keep it as a favorite. YUM!
Date published: 2015-01-18
Rated 5 out of 5 by from Absolutely delicious! Seriously mind-blowingly delicious. It will definitely be put into our regular rotation. I'm in the UK and couldn't find pork shoulder immediately and so went for "gammon joint" which was pork and a joint so I went for it. Still delicious but probably not what the recipe intended. This just shows the flexibility of the dish, I think. Next time I want to do a sort of pulled-pork in the soup because I think the texture would be even better than the 3/4 inch cubes. HIGHLY RECOMMENDED!!
Date published: 2013-01-08
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