Mexican Green Chile Stew

This is my great grandfather, Reverend Philip Worths recipe. He was a great pastor and served his congregation very well and very loyally at Beautiful Savior Lutheran Church in Chicago for many, many years. I have cooked this many times - but it always tasted better when my great gramps made it Its easy to make, but the flavor would never make you think that

Mexican Green Chile Stew Ingredients

• 3 tablespoons olive oil

• 1? pounds beef chuck, cut into 1-inch cubes

• 1? pounds pork shoulder, cut into 1-inch chunks

• 1 green bell pepper, seeded and chopped

• 1 clove garlic, minced

• 2 (14.4 ounce) cans whole peeled tomatoes

• 1 (7 ounce) can chopped green chilies

• ? cup chopped fresh parsley

• teaspoon white sugar

• teaspoon ground cloves

• teaspoon ground cumin

• 1 cup dry red wine

• salt to taste

How to Make Mexican Green Chile Stew

1. Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.

2. Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.

Mexican Green Chile Stew Nutritions

• Calories: 484.2 calories

• Carbohydrate: 7.4 g

• Cholesterol: 115.7 mg

• Fat: 33.4 g

• Fiber: 1.7 g

• Protein: 32.4 g

• SaturatedFat: 11.4 g

• ServingSize:

• Sodium: 537.4 mg

• Sugar: 4 g

• TransFat:

• UnsaturatedFat:

Mexican Green Chile Stew Reviews

• I did alter the recipe as follows: I added chopped cilantro (fresh), chopped onion, 4 smashed garlic, Two big cans of different kinds of Mexican beans drained, Red pepper flakes, oregano, salt/pepper,wee bit of sugar and juice of 1/4 fresh lime. Let it simmer most of the day. Added 1 handful of rice too. Yummy. So. Your recipe was my base and I thank you very much. Aso browned all the meat and added one quart of vegetable stock in place of wine and left out cloves. Beverly

• This is a great basic recipe but its missing a few ingredients that would make it traditional, "New Mexican Green Chili Stew." I say, "New Mexican," since few Mexicans cook soley with fresh green chilis. they wait for them to ripen for preservation purposes & use primarily red But after they migrated to the US, this Green Chili Stew became more of a necessary adaptation due to income restrictions. This stew was actually created when Hispanics with large families & limited incomes worked in the Hatch, NM chili fields. Instead of pork or prime cuts of beef, they used hamburger meat though pork shoulder was definitely preferred. trust me when I say ground cumin & pork go together like helpless women and railroad tracks Anyway, the more traditional version presents 2 + lbs Hatch Green Chilis, chopped jalapeos, potatoes, hearty amounts of white onions & celery stalks with leaves, loads of cilantro & cumin, (2 + tbs cumin) parsley, generous amounts of garlic, green/red tomatoes, cayenne and black pepper, red pepper flakes, salt, Mexican Oregeno, bay leaves, Italian seasoning & beef/chicken/vegetable/or pork broth & was always served with warm tortillas. Notice that all ingredients were very easy to come by & cheap for Hispanic workers. If pork was used, they would season flour the meat & brown with garden vegetables then place in pot & simmer until the pork fell apart. This method also made for a thicker stew. Either way, its a delicious stew & great recipe Michelle

• I really liked this recipe very much. The suggestion to drop the cloves and use 1/4 lime and more garlic instead and add some onion worked great -- I wish I had thought to get some cilantro instead of parsley, which would have been even better. I served it with jalapeno/cheese cornbread (and the rest of the red wine).

• We loved this recipe I am making it again this weekend after we just had it last weekend. My son loved it. It would make a hearty winter dish and could be served over rice.

• I have been making something like this since I was 12. I use stew meat, diced canned tomatoes (fire roasted with garlic works great) and cilantro. I omit the wine. If you like a little heat, add some chili powder or jalapeos. When its done, we fold a flour tortilla in thirds and use it almost like a spoon. Scoop a spoon full on the end and take a bite. I have also torn a flour tortilla over the top of a bowl of this for a less messy way of eating it. Works GREAT in the crockpot if you drain the tomatoes first.