Mexican Green Chile Stew4 Reviews
- Prep: 20 min
- Cook: 3 hr 15 min
- Ready In: 3 hr 35 min
“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!” - by michelle15
Original recipe yields 8 servings
- 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.
- 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.
Amount Per Serving (8 total)
- 484 cal
- 33.4 g
- 7.4 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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/peppe..." See morer,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..." See more parsley, which would have been even better. I served it with jalapeno/cheese cornbread (and the rest of the red wine!). "
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