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New Mexico Green Chili Stew

Contributed By: Jo Ann, TX | See all of Jo Ann's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  4 Hours
  12 Servings
This is a cold weather favorite in New Mexico, where I grew up. It is wonderful when the snow is swirling outside and a warm fire of fragrant pinon wood is crackling in the fireplace.
1 large onion, chopped
2 cloves garlic, minced
1 can of Rotel tomatoes and green chili including liquid – do not drain
2 lbs beef stew meat trimmed and cut into bite size pieces (or can use pork, if you prefer)
2 – 13 ounce tubs of chopped frozen green chili (hot or mild, more or less according to taste)  Green chili is found in tubs similar to cottage cheese tubs in the frozen food section.  If unable to find frozen green chili an equal amount of canned chopped green chili could be substituted.
6 medium potatoes peeled and cut up into bite sized pieces
1 tablespoon dried crushed oregano
Sauté onion over medium-high heat in small amount of oil in a large heavy pot until onion is translucent and soft. Add garlic and meat. Brown meat on all sides. Add remaining ingredients and enough water to cover. Simmer covered over low heat for two or three hours stirring occasionally and adding water as needed. When meat is very tender, remove it with a slotted spoon, chop roughly and return to pot. Add salt to taste, adjust seasonings and simmer another hour, stirring occasionally. For a thinner soup, the potatoes can be added for the last hour of cooking. May add an additional can of Rotel if desired.

This is extra good when served the next day. Serve with warm flour tortillas and butter.

Date Added: 08/30/2010
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Stacey, TX Reviewed: 11/05/2010
Excellent recipe!!!
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