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Old 12-15-2015, 04:44 PM   #1
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Green Chilie Stew

Chicken or Pork Green Chile Stew
Serves 8

3 tablespoons vegetable oil
1 1/2 pounds boneless chicken thighs cut in 1-inch strips
(Traditional Recipe calls for 1 ½ pounds of pork)
1 1/2 cups chopped onion
2 tablespoon minced garlic
6 cups chicken broth
1 pound red potatoes, cut in 1/2 to 3/4-inch cubes
1 can Rotel tomatoes and green chilies
2 cans golden hominy (do not drain)
2 to 3 teaspoons salt, to taste
1/3 cup lime juice
3 cups green chile (At least!)...you can't have enough green chilie!
3 tablespoons diced red bell pepper
2 tablespoons cumin
2 tablespoons chopped cilantro
2 tablespoons chopped Mexican oregano

· Heat the oil in a 6-quart pot over high heat and cook the chicken until white outside. Set aside.
· In the same oil, sauté the onions until golden. Add the garlic and sauté 1 minute.
· Return the chicken to the pan along with any juices that may have accumulated.
· Add the broth, potatoes, salt, cumin, oregano and bring to a boil.
· Reduce the heat and simmer until the potatoes are tender.
· Add the hominy, tomatoes, green chile and the red bell pepper, and cook 15 to 20 minutes more.
· Add the cilantro and lime juice, stir and serve.
.
Serve the stew with warm flour tortillas, salsa and blue corn tortilla chips
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Old 12-15-2015, 04:47 PM   #2
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Been wanting to do a Green Chile stew, this will be on our campout menu next week! Thanks!
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Old 12-15-2015, 05:07 PM   #3
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I'm going to have to print that one up, sounds GOOD....Thanks Bama
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Old 12-15-2015, 05:35 PM   #4
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I am salivating! This sounds wonderful!!! Thanks for sharing! :thumbup:
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Old 12-16-2015, 11:13 AM   #5
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Welcome all.


Here's a camping tip for the stew.


I am not known for making small amounts of stews or chili

As DW says "Oh, making another vat of Posole today I see".

So I take the 'vat' we have supper, let the contents cool and then I make up 4 portion bags of the stuff, vacuum seal 'em and freeze 'em. That way I can take a selection of stews and chili with us camping. I literally use the vacuum bags as boiling bags. easy serve and easy clean up!

Of course this takes the fun out of cooking in the great outdoors but it is an option.
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Old 12-17-2015, 03:39 AM   #6
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Forgive my ignorance - what what is green chile? Is that the same thing as green bell peppers?
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Old 12-17-2015, 09:06 AM   #7
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Quote:
Originally Posted by cali_camper View Post
Forgive my ignorance - what what is green chile? Is that the same thing as green bell peppers?
They're hotter than green bell peppers but not as hot as jalepenos. I typically use canned 'Hatch' green chilies
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Old 12-17-2015, 09:36 AM   #8
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Quote:
Originally Posted by cali_camper View Post
Forgive my ignorance - what what is green chile? Is that the same thing as green bell peppers?
Quote:
Originally Posted by Mrs Evans View Post
They're hotter than green bell peppers but not as hot as jalepenos. I typically use canned 'Hatch' green chilies
Michelle is correct. (Well Almost ... Fresh Hot Hatch Green Chilie blows Jalapeños out of the water. Barker Hot Hatch Green Chilie comes darn close to being as hot as a Habanero Chilie! (Michelle, you MAY be able to get fresh Hatch chilies in TX in late August - check farmers markets & stores that cater to the Latino population).


Photo of Green Chilies attached.

To expand slightly, you can also buy them in most stores fresh (they call them Anaheim Chilie Peppers) They are usually very mild.

Like Mrs. Evans, I look for the Hot Hatch Chilie in cans, usually in the Latino section of the grocery stores.


Still, the Anaheim chilies are good! And if you are not used to heat/spice a great alternative to the Hot ones. The green chilie flavor (completely unique regardless of heat!). Give it a try!



  • If you buy them fresh, you will need to roast them on a gas grill.
  • Turn on the gas grill to high and put the chilies on the grate and let them roast until the skin darkens and blisters.
  • Remove to a plate and let cool.
  • Prepare to peel the skin off the chilies

DANGER DANGER WILL ROBINSON!!

Very IMPORT step. put on rubber gloves! Even if you are peeling the mild Anaheim chillies put on rubber gloves!**

  • Now that you have rubber gloves on, you can handle the cooled chilies.
  • Peel the skin off and discard. Leave the seeds intact (especially on the Mild Anaheim chilies) this is where the spice is
  • Store the chilies in a refrigerator for up to 4 days although it is best to use immediately. Try them in some scrambled eggs for breakfast. Delicious!

You can order green chilies from New Mexico - they ship nationwide. We usually get a 40# sack of Hatch Chilie in late August (Chilie Harvest) I will roast the bag and freeze the chilies so we can have some of that green goodness year round!


** Know that pepper spray the police carry? Know the pepper spray you can buy for self defense? Guess what's in it? Capsicum. Guess what makes green chilies hot? Yep, Capsicum! (The hotter the chilie the higher the capsicum count). So, if you get this capsicum on your hands while peeling the chilies (and no it does not wash off with water!) Guess what will happen later on when you rub your eye or some other tender area of your (or your loved one's) body?
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