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Green Chile Stew recipe

Green Chile.

It was my mother who brought home the recipefor this Mexican-style green chile and tomato stew after a friendand co-worker had brought the dish to one of their monthly potlucks– and it was an instant hit with our family. If memory servesme right, I was around 12 years old at the time, I am now a grandmotherand this recipe is still a family-favorite, one that has definitelystood the test of time. It is also very versatile as pork oreven ground beef (which was my dad’s favorite version) can beused to make this simple, yet incredibly flavorful stew. Thecanned chiles (Anaheims) are a mild variety of chiles, but ifyou prefer more heat, by all means add some roasted jalapeños.I should also add that my dad (who also liked to make this stew)preferred roasting fresh Anaheim chiles over the gas flame onthe stovetop for this dish. Doing so does make a huge flavordifference for the better. (Roasting imparts a delicious flavor,and the skin peels off easily. Split the chiles, remove the seedsand membrane, chop and use. However, if you like the heat, keepthe seeds.) Serve with warm flour tortillas, beans and/or riceand a simple, tossed green salad for a complete meal.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Green Chile Stew

2 pounds beef round steak*, cut into 1-inchcubesKosher salt and freshly ground pepperfor seasoning beef to taste2 tablespoons vegetable oil1 large Spanish or yellow onion, chopped6 cloves garlic, finely minced1 (28-ounce) can tomatoes, roughly cut-up2 (7-ounce each) cans roasted whole mildgreen chiles, cut into large chunks1 teaspoon kosher or sea salt, or to taste1/2 teaspoon dried oregano leavesFreshly ground black pepper to tasteFlour tortillas, warmed

  • Cut beef into 1-inch cubes and sprinklewith salt and pepper to taste; set aside
  • Heat oil in a Dutch oven or large saucepanover medium-high heat, when hot, add seasoned beef cubes andbrown on all sides (don’t overcrowd, if necessary brown beefin batches; cooking too much at one time will cause the lossof heat and the beef will not brown properly); add the onionand garlic and cook until onion hassoftened.
  • Add remaining ingredients, bring to aboil and reduce heat. Coverand simmer for 2 to 3 hours, stirring occasionally,until beef is fork tender and the sauce has thickened.
  • Serve accompanied with warm flour tortillas.

    Makes 6 to 8 servings.

    A note to those who remember this recipebeing called “Chile Colorado” here at in the 90’s when I wrote this recipe for the website, Inamed the dish “Chile Colorado” because the tomatoesmade the stew “red” (the word “colorado”means red in Spanish) and I thought it fitting for the name myversion of the stew, but I was wrong since traditional “chilecolorado” is made with dried red chiles such as ancho orpasilla. This particular Mexican-style stew is more commonlyknown simply as “green chile stew”.

    *Stewing beef, pork or ground beef canbe substituted for the beef round steak in this dish.

    Nutritional Information Per Serving (1/6of recipe): 241.5 calories; 46% calories from fat; 12.3g totalfat; 46.1mg cholesterol; 955.4mg sodium; 704.0mg potassium; 15.7gcarbohydrates; 3.0g fiber; 7.7g sugar; 12.6g net carbs; 18.5gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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