Green Chile Stew

Green Chile Stew

Ready in 5 hours

I always look forward to the green chile harvest. I usually freeze some of the roasted green chiles, so that I can make this delicious recipe year-round.

Top-ranked recipe named "Green Chile Stew"

5 avg, 1 review(s) 100% would make again


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2 cups Big Jim New Mexico green chiles; roasted, peeled, and deseeded
2 cups Sandia New Mexico green chiles; roasted, peeled, and deseeded
4 pounds Pork; lean, cut into cubes
6 tablespoons Olive oil; light, refined for frying
1 cup White wine
3 large Onion; diced
8 clove Garlic; minced
3 cups Water
2 can (15 oz) Beef stock
1 large Potato; peeled, minced
1 teaspoon Oregano
1 teaspoon Cumin; ground
1/4 cup Flour
2 teaspoons Salt

Original recipe makes 10 Servings



In two batches, brown the pork cubes in 2/3 of the oil. Deglaze the pan with white wine and place the pork in the cooking pot of a slow cooker. Brown the onions over high heat in last the 1/3 oil, stirring occasionally. Add garlic in last few minutes of frying. Deglaze the pan with some of the water. Add all the ingredients, except flour and salt to the cooking pot and bring almost to a boil (180 deg F). Simmer on high for 4 hours.

Mix flour in a little cold water and stir into stew. Simmer for another hour. Add salt and let cool. Refrigerate.

Reheat and serve.


Added on Award Medal
Calories Per Serving: 481 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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