Green Chili Stew4 Reviews
“This is a flavorful, mildly spicy, Southwestern stew. Serve hot with corn bread.” - by ranger1
Original recipe yields 6 servings
- Preheat oven to 400 degrees F (200 degrees C). Place bones into a heavy roasting pan and add enough water to cover bottom of pan. Cover pan with a tight fitting lid and cook until browned. You may need to add more water while it is cooking so be sure to check.
- In a large stock pot, combine browned boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours.
- Remove bones from soup, remove any meat, and place meat back into soup. Once vegetables are tender, serve.
Amount Per Serving (6 total)
- 436 cal
- 12 g
- 45 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"this is a great recipe, i've tried it with all my favorte meats, shrimp, venison, fish etc. thanks wendy...." See more"
"Another terrific green chili dish! I added lots of minced garlic and a can of beans to make it a little more substancial. We had it over steamed white rice. My Hatch chili supply is really dwindling ..." See more;-("
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