Green Chili Stew Recipe

4.5 3 5
Green Chili Stew Recipe
Green Chili Stew Recipe photo by Taste of Home
Publisher Photo

Green Chili Stew Recipe

Read Reviews
4.5 3 5
Publisher Photo
Anaheim chilies are the top crop in New Mexico. I roast them to use in a variety of dishes. Peppers give this down-home stew a wonderful rich flavor my family loves.—Mary Spill, Tierra Amarilla, New Mexico
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 50 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 50 min.

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 8 to 10 Anaheim chilies, roasted, peeled and chopped or 3 cans (4 ounces each) chopped green chilies, drained
  • 4 medium potatoes, peeled and diced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups water
  • 1 garlic clove, minced
  • 1 teaspoon salt, optional
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried coriander

Directions

In a large kettle or Dutch oven, brown beef and pork; drain. Add remaining ingredients. Cover and simmer for 45 minutes. Yield: 10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Green Chili Stew in Taste of Home February/March 1997, p45

Nutritional Facts

1-1/2 cups: 247 calories, 12g fat (0 saturated fat), 63mg cholesterol, 58mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 20g protein. Diabetic Exchanges: 2-1/2 meat, 1 vegetable, 1/2 starch.

  • 1 pound ground beef
  • 1 pound ground pork
  • 8 to 10 Anaheim chilies, roasted, peeled and chopped or 3 cans (4 ounces each) chopped green chilies, drained
  • 4 medium potatoes, peeled and diced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups water
  • 1 garlic clove, minced
  • 1 teaspoon salt, optional
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried coriander
  1. In a large kettle or Dutch oven, brown beef and pork; drain. Add remaining ingredients. Cover and simmer for 45 minutes. Yield: 10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Green Chili Stew in Taste of Home February/March 1997, p45

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Reviews forGreen Chili Stew

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MY REVIEW
RLOsb User ID: 178588 14770
Reviewed May. 29, 2014

"I'd give it a 2 as it's written. I made it just as the recipe stated except I didn't have coriander. I found that there wasn't enough liquid in the recipe. I put the potatoes in last and they sat on top of other ingredients and didn't even get wet. I added 3 cups of beef broth and simmered it. Once it was finished I decided not to serve it until the next day (soup is better the second day anyway). When I heated it up on day 2, it was on the bland side and still needed more liquid. I added 2 more cups of beef broth and 2 teaspoons cumin. That did the trick. I'd rate it a 4 with the changes. I did use roasted Anaheim peppers so maybe my peppers weren't flavorful enough."

MY REVIEW
sg0713 User ID: 1117630 14762
Reviewed Nov. 9, 2011

"I use the 3 cans of chopped green chilies, love this recipe!"

MY REVIEW
radcook User ID: 1444409 14761
Reviewed Oct. 19, 2008

"We love this stew. There is nothing negative to say about this recipe. I make this often in the winter months."

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