Green Chili Stew

Green Chili Stew Recipe - Native American Pork and Vegetable Stew

Region / culture: Native America | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Green Chili Stew is a hearty and flavorful dish that is perfect for warming up on a cold day. This stew is packed with tender beef, fresh vegetables, and spicy green chiles, making it a satisfying and delicious meal.

History

Green Chili Stew has its origins in the American Southwest, where green chiles are a staple ingredient in many dishes. This stew is a popular comfort food in New Mexico and Colorado, where it is often served with warm tortillas or cornbread.

Ingredients

2 lb (907 g) of pork, mutton, lamb, or beef, cut into small pieces
3 ears of corn (scrape kernels from cob) or about 3 cups of frozen or canned corn
3 stalks of celery, diced
3 medium potatoes, peeled and diced
2 medium tomatoes, diced
5 roasted green chiles, peeled, seeded, and diced (or 2 tbsp of canned green chiles)

How to prepare

Brown the meat in a large pot.
Add the remaining ingredients along with water to achieve a stew-like consistency.
Cover the pot and simmer for approximately 1 hour.

Variations

For a vegetarian version, you can substitute the beef with tofu or beans.
Add other vegetables such as bell peppers, carrots, or zucchini for extra flavor and nutrition.

Cooking Tips & Tricks

For extra flavor, roast the green chiles before adding them to the stew.

- To make the stew thicker, you can add a slurry of cornstarch and water towards the end of cooking.

- Adjust the amount of green chiles to suit your taste preferences - more chiles for a spicier stew, fewer chiles for a milder version.

Serving Suggestions

Serve the Green Chili Stew with warm tortillas, cornbread, or rice for a complete meal.

Cooking Techniques

Simmering the stew slowly allows the flavors to meld together and the meat to become tender.

Ingredient Substitutions

You can use chicken or pork instead of beef in this recipe.

- If you can't find fresh green chiles, you can use canned green chiles instead.

Make Ahead Tips

This stew can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Garnish the stew with fresh cilantro, avocado slices, or a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

Serve the Green Chili Stew with a crisp green salad or a side of Mexican rice for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

25g per serving

Fats

12g per serving

Proteins

30g per serving

Vitamins and minerals

This stew is rich in vitamin C, vitamin A, potassium, and iron.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Green Chili Stew is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Green Chili Stew is a delicious and comforting dish that is perfect for a cozy night in. Packed with tender beef, fresh vegetables, and spicy green chiles, this stew is sure to become a family favorite. Enjoy!

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Green Chili Stew. It was many years ago, when I was just a young girl living in a small town in New Mexico. I had always loved to cook, and my mother had taught me many of her own recipes. But this one was different. It was a traditional dish that had been passed down through generations in our family, and I was eager to learn how to make it.

The recipe had come to us from a distant relative who had lived in a remote village in the mountains. She had learned the recipe from the local villagers, who had been making it for centuries. It was a simple dish, made with just a few ingredients, but it was bursting with flavor and warmth.

I remember the first time I made the stew. I gathered the ingredients - fresh green chilies, chunks of tender pork, onions, garlic, and a few secret spices that gave the dish its unique taste. I chopped, stirred, and simmered the stew for hours, until the meat was falling apart and the flavors had melded together into a rich, spicy broth.

When I finally sat down to taste the stew, I was transported back to that remote village in the mountains. The flavors were bold and earthy, with just a hint of heat from the chilies. It was unlike anything I had ever tasted before, and I knew that this recipe would become a staple in my kitchen for years to come.

Over the years, I have made the Green Chili Stew countless times. I have shared it with friends and family, who have all raved about its deliciousness. I have tweaked the recipe here and there, adding a dash of this or a pinch of that to make it my own. But the heart of the dish remains the same - simple, hearty, and full of love.

As I grew older, I began to realize the importance of passing on this recipe to the next generation. I taught my own children how to make the stew, showing them the same techniques and tricks that my mother had taught me. And now, as a grandmother, I am thrilled to see my grandchildren carrying on the tradition, making the Green Chili Stew with the same love and care that I put into it all those years ago.

I often think back to that first moment when I discovered the recipe for Green Chili Stew. It was a turning point in my culinary journey, a moment that opened my eyes to the rich tapestry of flavors and traditions that make up our family's heritage. And as I sit down to enjoy a steaming bowl of stew with my loved ones, I am filled with gratitude for the simple pleasures of good food, good company, and a recipe that will live on for generations to come.