After posting a couple of soup recipes over the last several months, I received numerous requests for a good green chile stew recipe. There are probably 100s of variations, because it is another form of regional ‘comfort food.’ The version below is one of my favorites, because it is my mom’s version. I grew up eating green chile stew. It has knocked back many colds and kept me warm and cozy on cold winter nights. When I lived in Georgia, this soup was always a quick trip home…in a bowl. I hope you enjoy it.
- 1 pound of pork or beef, cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 Tablespoons of beef bouillon
- 4-5 medium potatoes, diced
- 1 cup dry pinto beans
- 1 can diced tomatoes or approximately 2 cups of fresh tomatoes, blanched and diced
- 2 Tablespoon basil
- 1/2 teaspoon cumin
- 1 teaspoon cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 14.5 oz can of beef broth
- Green chile, chopped (see below)
- Add water to desired consistency
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. The same is true for 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 of it will evaporate while the soup cooks.
Using a little olive oil, brown the stew meat and saute the onions before 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 consistency preference. Wait until the meat and beans are fully cooked before adding the potatoes.
Cover the soup, cooking on low to medium for about an hour. Add the potatoes and continue to simmer on low heat until they are tender. The soup can be served immediately, but it gets better overnight, with time for the flavors to marry.
Please leave your recipe modifications, or any questions that you may have, in the comments. Return to the Recipe Page