Green Chili Stew. Green chili stew is a very popular dish in New Mexico which is where I grew up. The level of desired spicyiness will vary for different people. Canned green chili is too mild for my taste.

The BEST Green Chile Stew is loaded with bite-size chunks of pork that are seasoned with onion and plenty of garlic. The pork is simmered in a green chile sauce (that's salsa verde for those of you who aren't familiar with the lingo) until tender enough to almost fall apart when you bite it. How to Freeze Green Chile Stew. You can cook Green Chili Stew using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Green Chili Stew

It's of Beef.
It's 2 tablespoons of lard.
It's 1 pound of beef I used sirloin.
It's To taste of salt.
It's To taste of ground black pepper.
It's 1/3 cup of flour.
You need of Chili.
Prepare 2 cups of chopped New Mexico green chilis.
It's 1-1/2 cup of diced potatoes.
Prepare 1 tablespoons of minced garlic.
You need 1 of large onion chopped.
You need 1 teaspoons of salt.
You need 2 cup of water.
Prepare of Optional 19th-20th century invention.
Prepare To taste of sour cream.

Freeze prepared and cooled Green Chile Stew in a freezer-safe container allowing ½-inch headspace on top for expansion. A Note on the Look of Green Chile Stew. As much as I love this stew it doesn't bear the most eye-catching palette. I'd go so far to say it's a bit dingy even.

Green Chili Stew step by step

Chop the onion and peppers. Remove the seeds and rib..
Slice the beef into cubes. Season the beef with salt and pepper. Heat the lard dredge the beef through the flour. Sear the meat. Move to a pot..
The seared meat. Now use the leftover lard to sauté the onion..
Add everything to the beef and simmer covered for at least an hour. Stir occasionally because the flour will thicken somewhat and cause it to stick and scorch the pot, or worse yet to burn..
Serve I hope you enjoy!!.
Tip: if you ever have peppers too hot, you can soak the cut peppers with seeds removed, in one part vinegar and two parts water for an hour and drain. Repeat again if still too hot. I used apple cider vinegar to soak mine. Also no matter how much you trust the folks at the farmers market about how hot the peppers are use gloves when handling peppers. My hands are still burning the next day. Well that's all folks for now..

Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn. Add chicken bouillon, crushed tomatoes, potatoes, and Green Chile. Add the cilantro, stir and serve. Side Bar: At the school we use locally grown green chile when making the stew. It is roasted over a fire or gas flame, peeled and chopped.