Mexican Green Chile Stew

Mexican Green Chile Stew

5 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    3 h 15 m
  • Ready In

    3 h 35 m
Recipe by  michelle15

“This is my great grandfather, Reverend Philip Worth's recipe. He was a great pastor and served his congregation very well and very loyally at Beautiful Savior Lutheran Church in Chicago for many, many years. I have cooked this many times - but it always tasted better when my great gramps made it! It's easy to make, but the flavor would never make you think that!”

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Adjust Servings

Original recipe yields 8 servings



  1. Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.
  2. Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.

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Reviews (5)

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Beverly Jane

Beverly Jane

I did alter the recipe as follows: I added chopped cilantro (fresh), chopped onion, 4 smashed garlic, Two big cans of different kinds of Mexican beans drained, Red pepper flakes, oregano, salt/pepper,wee bit of sugar and juice of 1/4 fresh lime. Let it simmer most of the day. Added 1 handful of rice too. Yummy. So. Your recipe was my base and I thank you very much. Aso browned all the meat and added one quart of vegetable stock in place of wine and left out cloves. Beverly



I really liked this recipe very much. The suggestion to drop the cloves and use 1/4 lime and more garlic instead and add some onion worked great -- I wish I had thought to get some cilantro instead of parsley, which would have been even better. I served it with jalapeno/cheese cornbread (and the rest of the red wine!).



We loved this recipe! I am making it again this weekend after we just had it last weekend. My son loved it. It would make a hearty winter dish and could be served over rice.

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Amount Per Serving (8 total)

  • Calories
  • 484 cal
  • 24%
  • Fat
  • 33.4 g
  • 51%
  • Carbs
  • 7.4 g
  • 2%
  • Protein
  • 32.4 g
  • 65%
  • Cholesterol
  • 116 mg
  • 39%
  • Sodium
  • 586 mg
  • 23%

Based on a 2,000 calorie diet



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Roasted Green Chile Stew


next recipe:

Southwestern Green Chile with Pork Stew