I grew up eating green chile stew. When I lived in Georgia, this soup was always a quick trip home…in a bowl. It has knocked back many colds and kept me warm and cozy on cold winter nights. There are many variations on the recipe, because it is a local “comfort food.” The version below is my favorite, because it is my mom’s recipe. I hope you enjoy it.
Green Chile Stew Ingredients | Servings 4 – 6
- 1 pound of pork or beef, cubed
- 1 Tablespoon of olive oil (or some version of cooking oil)
- 1 large onion, minced
- 2 cloves garlic, finely minced
- 2 Tablespoons of beef bouillon
- 4-5 medium potatoes, diced
- 1 cup dry pinto beans, soak in water for an hour beforehand
- 1 can diced tomatoes or approximately 2 cups of fresh tomatoes, blanch and dice fresh tomatoes
- 2 Tablespoons basil
- 1/2 teaspoon cumin
- 1 teaspoon cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 14.5 ounce can of beef broth
- Green chile, chopped
The amount of green chile used depends on taste and heat tolerance. I use over a cup, but that may be too hot for many people.
- Add water to desired consistency
Some people like heartier, thicker stews and some people prefer more of a broth consistency. This recipe can be modified to accommodate either preference. Add water to achieve the consistency preferred. Some water will evaporate while the soup cooks.
STEP 1 – Brown the stew meat and saute the onions in the olive oil prior to adding the other ingredients. The meat does not need to be fully cooked. Sometimes I toss the meat in flour before browning to thicken the soup slightly. Again it depends on your preference in terms of consistency.
STEP 2 – Add everything other than the potatoes. Cover the soup, cooking on low to medium for about an hour.
STEP 3 – When the meat and onions are thoroughly cooked, add the potatoes and continue to simmer on low heat until they are tender.
The soup can be served immediately; however, the flavors are enhanced if you allow it to sit overnight. Please leave your recipe modifications, or any questions that you may have, in the comments.