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Need great Green Chile Stew recipe

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Husband loves green chile stew and craves it from the days when he frequently traveled to NM for work. I've got a supply of Hatch green chiles in the freezer and I'd like to suprise him with a batch. Is authentic beef or pork? Anyone have a great recipe to share? Thanks.

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  1. There's lots of room for variation, but here's my recipe:

    Cut a couple of pounds of pork shoulder into 1" chunks.
    Heat a teaspoon or two of lard in a large heavy pot over high heat.
    Brown the pork in batches; remove to a bowl.
    Reduce the heat and deglaze the pot with a few ounces of chicken stock.
    Pour the chicken stock with the browned pork bits into the bowl with the pork.
    Put another teaspoon or two of lard in the pot and melt it.
    Coarsely chop a large white onion; sweat it in the lard with a big pinch of salt until translucent.
    Peel and smash a few cloves of garlic. Add to the onion and cook for a couple of minutes.
    Add a pound or two of roasted, peeled, seeded, coarsely chopped chiles.
    Hit the mixture with an immersion blender, adding chicken stock to thin it out.
    (You don't want a perfectly smooth puree, just break the chiles down most of the way.)
    Return the pork and accumulated juices to the pot and simmer for a couple of hours.
    Toast a teaspoon or two cumin seed and grind it with about the same amount of Mexican oregano.
    Add the spices (and cubed red potatoes, if desired) and simmer for another half hour.
    Finish cooking, correct the seasonings, and let stand for half an hour before serving.
    Eat with flour tortillas - los Nuevomexicanos son tan ricas que usar una cuchara de oro para cada bocado (New Mexicans are so rich they use a golden spoon for every bite).

    29 Replies
    1. re: alanbarnes

      Yum. Yes he mentioned potatoes so I must add those. Can you give me a rough idea of how much chicken stock you're adding to this? Thanks Alan!

      I'm also interested in other versions if any one has other suggestions.

      1. re: Island

        As you might guess from the precise measurements in my version, I tend to play it by ear. A quart of chicken stock is probably about right. But don't put it all in at once; you may not need it all, or you might need more liquid (in which case water works fine).

        1. re: Island

          Essentially you are making a pork stew with green chiles as the principal flavoring ingredient. Since the pork will contribute its own juices and flavor, the use of chicken stock is not essential. It is probably easier to start with just enough stock or water to partly cover the meat (as when braising). At the end, if you want it to be soupier, you can add more liquid.

          Colorado has a version, that is apparently more like a pork and chile gravy. It includes some flour (roux) for thickening.

          Including salsa verde or tomatillos gives the pork stew more of an (old) Mexico character.

          1. re: paulj

            I once heard from a New Mexico Hound that the addition of tomatillos to green chili turns it into green chile stew. I'm not enough of an expert on New Mexico's culinary heritage to confirm or deny this assertion.

            1. re: Perilagu Khan

              I've never heard of putting tomatillos in New Mexican green chile **or** green chile stew. That's more of a south-of-the-border thing.

              1. re: alanbarnes

                Hmmm. Then what is the diff between the two? Or are these different names for the same dish?

                1. re: Perilagu Khan

                  In my experience, people (myself included) use "green chile" to refer both to green chile sauce (the stuff you use to coat tortillas for enchiladas, or put on top of a cheeseburger) and green chile stew (a dish made by braising meat and/or vegetables in green chile sauce). Figuring out which meaning is intended requires context.

                  1. re: alanbarnes

                    My experience is basically the same, although, the stew is usually has more of a focus on the meat. In my experience, if you were to order a burrito or enchiladas in Den or NM, the person taking your order will first as red or green. Your green chile in that instance might have a few pork chunks in it, but you'll mostly get the warm, heavenly, buttery, green sauce.

                    If you were to order a bowl of green chile stew, you'd get a bowl of what resembles green chile sauce with a good portion of pork chunks, and some tortillas. IME, when you add stew at the end, that signifies that more meat will be involved. This is just my experience from liven in ABQ and Den for three or four years (and missing the availability of roasted green chiles nearly year round - I WISH I could find someone with one of those giant spinning drum roasters at an outdoor market here in Chicago!!!)

        2. re: alanbarnes

          Thanks for the recipe, sounds great! What kind of chiles do you use?

          1. re: Steve

            New Mexico green chile (often labeled as "Hatch" chile whether it's from the Hatch Valley or not). As far as varieties, I like Joe Parkers and Big Jims - they make a medium-hot sauce that you can punch up with some Barkers if you want. For a mild sauce, 6-4s or R Nakys work well.

            1. re: alanbarnes

              Ah, there's the rub. I am not sure about my access to Hatch chiles...... but judging from Google Images, they look like a 'sort of' cubanelle. Would this be a poor substitute?

              1. re: Steve

                You can always get NM chile online, although you certainly pay a premium: http://www.nmchili.com/ Otherwise, the best substitute is Anaheim peppers.

                1. re: Steve

                  Canned green chiles (which are Anaheims) can be used in a pinch, or a mix of those and poblanos.

            2. re: alanbarnes

              Alanbarnes (and others) can I cut up some center cut pork chops for this? I have some of those and everything else and really want to make it today. Thanks.

              1. re: Island

                Been out of town a few days, so it may be too late, but...

                Center cut pork loin chops aren't ideal for this application. They're fairly lean, and so will tend to dry out easily. And they don't have a lot of connective tissue, so they won't add much mouthfeel to the finished dish.

                That said, the perfect doesn't need to be the enemy of the good. Your chops, while not ideal, will work fine. Just don't cook them nearly so long as you would a piece of shoulder. Once they're done in the middle, you're good to go.

                1. re: alanbarnes

                  Hey Alan, I keep reading this thread every time it pops up, hoping you or someone might offer up a green chile turkey stew recipe they love. Would you happen to have one? I had one and lost it many years ago. With Thanksgiving coming up, I would love to make g.c.t.s. with my leftovers.

                  Thank you,

                  ~TDQ

                  1. re: The Dairy Queen

                    How could a pork stew be adapted to use turkey?

                    Is it better to cook the turkey first, and add a green chile sauce after, or to cook the turkey (cut up) with green chiles?

                    Mexicans have been eating turkey with chiles for a long time. The classic meat for mole poblano is turkey. In the mole preparation the bird is simmered till tender (a long time if it is an old wild bird), and served with the sauce (which was made with some of the broth). There are several mole verde sauces.

                    1. re: paulj

                      All good points, paul. I had the gcts recipe long before I was a chowhound and before I really did any cooking. I didn't really analyze things back then. I just ate stuff and enjoyed it. I vaguely recall that the turkey was cooked with the chiles, but I also think there would/ought to be a great way to use your turkey leftovers to make some kind of delicious stew. Of course, I could experiment, but I only have a couple of ziplock baggies of chiles in my freezer, and they are therefore pretty precious.

                      ~TDQ

                      1. re: paulj

                        I like to grill turkey legs and thighs first, then add it. But I have also made the green chili "stew" (see bove discussions) then added leftover turkey to it after it has simmered for awhile.

                        1. re: wyogal

                          That sounds delicious (grilling the legs and thighs) ! I ought to try it that way... Thanks for the tip. The recipe I got from a friend has you saute chunks of turkey... So that particular recipe is not really a good vehicle for leftovers, but recipes are meant to be adapted, right?

                          ~TDQ

                          1. re: The Dairy Queen

                            I adapt recipes all the time.

                            1. re: wyogal

                              I'm a little tentative about getting too wacky with my green chile as it's a precious commodity around these parts (Minnesota) and I'd hate to ruin (or simply be disappointed) an entire batch of stew, but these aren't highly risky changes in my opinion...

                              ~TDQ

                              1. re: The Dairy Queen

                                I tend to read lots and lots of recipes, then just do my own thing, never measure anything. It always turns out great!

                                1. re: The Dairy Queen

                                  I lived in St Paul for many years before moving to the DC area last spring. You can get all the fresh chilies you could ever want at El Burrito Mercado in west st paul.
                                  http://www.elburritomercado.com/index...
                                  If you're familiar with St Paul, just cross the river on Robert street and take a left on Cesar Chavez Street, and there is a whole strip of authentic markets and restaurants. You'll be delighted.

                      2. re: alanbarnes

                        Hi Alan. Thanks for the reply and explaination. Ended up just grilling the chops, didn't want to waste my precious stash of Hatch if not recommended. So shoulder it is for next weekend. And I'm with the guys below, if you have any specific recs for green chile turkey stew I'm all ears! Thanks again.

                        1. re: Island

                          I'm clueless on the turkey front. I can't imagine that you could go far wrong braising the bird in a green chile sauce, but you pays your money and takes your chances.

                          The main problem I can see is getting the timing right - it's so easy to dry out the white meat. But then again, if you were to keep an eye on things, presumably that challenge would be manageable. Maybe somebody with more experience can contribute some constructive suggestions.

                          1. re: alanbarnes

                            I haven't done this in a while, but I used to buy cheep turkey leg and thighs (frozen), simmer till tender, take the meat of the bones and shred it. The season the meat in a Mexican style, and cook it a while longer. I can imagine using a jar of tomatillo salsa (Trader Joes or one of the Mexican brands), and a can or two diced green chiles (if I don't have good fresh ones on hand). Or a good NW style chile verde sauce.

                    2. re: alanbarnes

                      Pretty much what I do except I coarsely puree the chiles beforehand. I also reserve some of them to add near the end, about when I add my potatoes- I like that fresh zip that they add.

                      1. re: alanbarnes

                        I just made your green chile stew recipe with "New Mexico" green chiles purchased at the Civic Center farmers' market in San Francisco. Since anything sold at the market must be grown in California, I'm wondering how close the chiles I used are to chiles grown in New Mexico. The stew was delicious and had the right amount of heat, to my taste. A friend who grew up in El Paso, Texas and just spent three years in Albuquerque tasted it said it was good, although he would have preferred more green chiles, and likes bigger chunks of green chile.

                        A couple of questions, alanbarnes, if you're still monitoring this thread. I realize proportions in your recipe are approximate, but did you mean a pound and a half of whole chiles, before roasting and seeding, or a pound and a half measured after roasting and seeding? Also, do you think it makes any difference if I roast them under the broiler of my gas oven, as opposed to over the cooktop flame? My gas grill is not functioning right, and it would take forever to roast them over the cooktop.

                        If any of you reading this thread live in San Francisco (and I seem to remember meeting alanbarnes at a chowdown here) and want to give the California grown New Mexico chiles a try before they're gone for the season, the guy who sells them is near the Muni/Bart escalator, on the south side of the market. He also sells melons, tomatoes and a variety of other peppers (non-organic, I assume). I bought a whole bunch yesterday for a dollar a pound.

                      2. I make a green chile that is more like a gravy, great over the breakfast eggs or to eat with tortilla chips. Quantities below are a guide only, I seldom measure anything.For two pounds of frozen chile (assuming they are whole unpeeled)
                        Chop a large white onion and soften in a little lard, if your hatch chiles are hot I use more onion and cook until they sweeten.
                        Add 3 or 4 chopped cloves of garlic, a little less than half a teaspoon of ground cumin, same of oregano (preferably Mexican), a little ground aniseed and salt
                        Add the roughly chopped (peeled and seeded) chiles
                        If you have some chicken or pork broth add a cup or so and simmer it all together for at least 30 minutes, a little water is fine if you don't have broth
                        While it is simmering brown some ground pork, anywhere between half and one pound depending how 'thin' you want the finished dish in a little more lard in a skillet. I prefer to grind my own (shoulder or butt).
                        Blend the chile mix with an immersion blender, as Alan says above, just enough to even out the texture a little, add the pork and simmer for another 30 minutes or so, adjust seasoning, chile needs plenty of salt.
                        I don't add potatoes, tomatoes or tomatillos or use flour to thicken, I like the texture as it is.

                        1. This is my all time favorite recipe for Chili Verde:

                          http://www.cookingindex.com/recipes/1...

                          I've tried a bunch and this is a family favorite, I make it at least 5-6 times a year.

                          4 Replies
                          1. re: tidecreek

                            Chili verde is a many-splendored thing. But for anybody looking for a New Mexican recipe, that ain't it.

                            1. re: alanbarnes

                              Amen.
                              Many, actually most, do not know what is meant by "green chile" when someone in New Mexico or Colorado (and SOME parts of Texas and Arizona) uses the term. If you are wondering what it is, then you don't know. If you You are wondering why it's spelled chile with an e on the end, and not chili with an i on the end, then you do not know. If you think it involves beans or tomatillos, you don't know. It's not a BAD thing that you don't know, it's just that it's a very regionally specific thing. Mostly unknown outside of those four states, and mostly REALLY only known in Denver and New Mexico.

                              All that said, I think I'm finally gonna come to terms with the fact thaty I have to get some mail ordered. My batch this year (made from wisconsin grown big jims, anaheims, and sandias) was just not as good as years past. I can't make it through the winter with the batch I've made. Good flavor, but not enough bite. Grrrrr. It will scratch the itch, but I think I'm gonna mail order some real ones for the first time since I've moved from ABQ.

                              P.s. for turkey, I use thighs, legs, and wings (dark meat)- braise them in your green chile, remove them, take the meat off of the bone, shred it how you like, and return it to the green chile.

                              1. re: gordeaux

                                Oh that sounds so good. Everything is better with bacon? Forget that; everything is better with green chiles!

                            2. re: tidecreek

                              I was looking around Chowhound for chili verde recp's to compare to my own and came across this thread... six months later than this post. I followed the link - it seems a little off - unless you are making garlic verde with pork!
                              Isn't it possible that there is something amiss in this recipe? It calls for 6 cups of garlic cloves, 2 cups of onions (for 6 # of pork)! Egads, I wonder if it should read 6 cups of onions... but, even then 2 cups of garlic is crazy. Could this have been messed with in a conversion/portions program?

                            3. I am a native New Mexican and grew up not only eating the stew regularly but my family owned restaurants where the green chile stew was on the menu, having said that here is my 2cents and a couple of my favorite recipes. Note: one recipe is for pork (use shoulder vs lean) and one is for beef.

                              Attached are the two recipes that I use for my green chile stew. Do not be intimidated my my 1st choice, it is not difficult to make it just sounds like it is. It is definitely the one I get the most compliments on and probably the best I have had anywhere. You can always very the ingredients, more meat less potatoes, more meat and more potatoes etc... I use canned chopped tomatoes and it turns out fine. The recipe is scaled for 4 servings so you need to multiply accordingly. Leftovers freeze well and are great when it starts snowing in Denver. ALWAYS REMEMBER you can ADD more chile to increase the heat but you can NEVER REMOVE chile to lessen the heat. I start out on the light side and after an hour of stewing I taste it to see if I need to add and then I add a little at a time always letting it cook some and tasting between additions. I also hold back on salt since the chicken broth, I buy this in liquid form in boxes at Costco it's pretty good and I use it in lots of things, has some salt in it already. Same rules apply. You do not need tortillas with the stew, a good hard roll to sop up the juice is very good with it. Good luck !!

                              pb

                               
                               
                               
                               
                              1. I also like to add dried green chili powder. Got some once from a friend that visited NM. It thickens it nicely.