0 from 87 votes
Green Chile Stew
This is an easy, New Mexico-style green chile stew. Use whatever meat you have lying around, although beef, venison or pork would be best in my opinion.
Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 8 servings
Calories: 350 kcal
Course:
Main Course , Soup , Lunch
Cuisine:
American , Mexican
Ingredients
- 1 cup dried field corn (chicos), (optional)
- 1/4 cup vegetable oil or lard, divided
- 2 to 3 pounds venison stew meat, or beef or pork
- salt
- 1/2 cup flour
- 2 cups chopped white or yellow onions
- 4 cloves garlic, chopped
- 1 tablespoon cumin
- 1 tablespoon Mexican oregano (optional)
- 1 quart venison or beef broth
- 1 pound roasted, seeded green chiles, chopped
- 1 1/2 pounds Yukon Gold potatoes, cut in chunks
- Black pepper and hot sauce to taste
Instructions
- If you are using the dried corn, put it in a pot of water and start boiling it before you start anything else, because it can take a long time to soften.
- Salt the venison well, then dust it in the flour, pressing the flour into the meat. Heat 2 tablespoons of the lard or vegetable oil in a Dutch oven or similar soup pot set over medium-high heat.
- When the oil is hot, brown the meat in batches. Make sure no piece is touching another, and take your time with this. You want each piece well browned. Move them to a bowl as you go. You will likely need to add another tablespoon of oil late in this process.
- When the meat is all browned, add the final tablespoon of oil and the onions. Stir this well, as the moisture from the onions will deglaze the pot. You want that. Sauté the onions until they too are nicely browned. This whole process, meat and onions, can take 30 minutes or more.
- Add the garlic to the pot, stir well and cook a minute or three. Return the meat and all of the accumulated juices in the bowl to the soup pot. Add the cumin, oregano and broth, then another quart or even two of water. Stir and bring to a simmer. Add salt to taste. If you are using the field corn, move it from the plain water to the soup pot now to continue cooking.
- If you want green chiles as an invisible presence in your stew, add them now. Or add some now and some later. Regardless, simmer the stew until the meat is mostly tender, anywhere from an hour for pork to three hours for an old deer or elk.
- When the meat is getting close, add the potatoes and chiles, if you haven't already. You can add sweet corn here, too, if that's the choice you made. Simmer gently until the potatoes are ready, then add salt and pepper and serve.
Cup of Yum
Nutrition Information
Calories
350kcal
(18%)
Carbohydrates
33g
(11%)
Protein
32g
(64%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Cholesterol
96mg
(32%)
Sodium
510mg
(21%)
Potassium
1078mg
(31%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
32IU
(1%)
Vitamin C
27mg
(30%)
Calcium
47mg
(5%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 350
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 32g | 64% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 96mg | 32% |
| Sodium | 510mg | 21% |
| Potassium | 1078mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 27mg | 30% |
| Calcium | 47mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.