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Green Chili Stew

Green Chili Stew

  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
Lynn

Lynn

A great Mexican stew. Everyone loves this, even my children!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 43.6 g
  • 87%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 1455 mg
  • 58%

Based on a 2,000 calorie diet

Directions

  1. In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
  2. Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
  3. Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
  4. Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.
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Reviews

CINDYSI
113

CINDYSI

11/4/2003

Green chili stew is a very popular dish in New Mexico which is where I grew up. I make this easy stew on Christmas Eve (slow cooked in a crock-pot for 6-8 hours). The level of desired spicyiness will vary for different people. Canned green chili is too mild for my taste. For those who prefer spicier green chili, I recommend www.buenofoods.com - a popular New Mexico chili retailer. You can also choose to make a milder stew and serve extra green chili on the side so people can adjust the spicyness. I highly recommend you try this stew - it will warm your bones on a cold winter's day. YUM!

Lorie
105

Lorie

1/25/2004

WONDERFUL recipe. I made it even simpler by just throwing everything in my slow cooker and letting it cook for 2-3 hours until tender. I added the potatoes about 1/2 an hour before serving.

CHATNOIRE
65

CHATNOIRE

1/25/2004

My husband really liked this. He is Mexican and does not like Tex-Mex food, which is what usually passes as Mexican food. He said this was just like something his mom makes, which means it's not only tasty, but also very genuinely Mexican and traditional. I added twice the amount of chopped green chiles, and added the hottest chopped tomatoes with chiles I could find. It still wasn't that hot, but it was very, very tasty and hearty.

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