Ingredients
- 2 pounds cut up pork, chicken, or beef
- Oil
- 3 heaping tablespoons flour
- 1 tablespoon fresh chopped garlic
- 2 1/2 cups chicken bouillon
- 1 (14 1/2-ounce) can crushed tomatoes
- 2 large potatoes, diced
- 1 (2 pound) package thawed Chile Products of New Mexico Green Chile with or without the juice
- Salt
- 1 teaspoon kitchen bouquet
- Shredded cheese, optional
- Warm tortillas or crusty bread, optional
Directions
Brown pork, chicken, or beef in oil. Sprinkle flour over the meat and add chopped garlic according to your taste. Add chicken bouillon, crushed tomatoes, potatoes, and Green Chile. Add salt to taste. Bring to a slow boil and simmer until meat and potatoes are tender, about 45 minutes. The secret is to add a teaspoon of kitchen bouquet at almost the end of cooking, which brings out the flavor even more! You can sprinkle shredded cheese on top if you like and serve with warm tortillas or crusty bread.
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By kathy_2178592
Sacramento, CA
on February 23, 2012
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Used homemade chicken stock instead of bouillon, which probably gave the stew a much richer mouth-feel than the original would have. I think 4-6 servings is a bit low -- for us it was about 8 servings (4 servings for 2 lbs of meat is a half pound per person - yikes!.
By honeyhush
Oakdale, CA
on February 24, 2011
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Unbelievable recipe. I love that the kitchen bouquet is used. I use it in just about everything!!! Great, Great recipe!!
By zephyr85100
Las Cruces, NM
on November 09, 2010
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Absolutely wonderful!! I am from NM and I make many stews and mine are good but this one beats em all hands down. I only changed a few things. I made it with chicken breast 1.5lbs. Used 28oz mild frozen green chile and 14oz hot. Used a carton of chicken broth and added an onion. I cooked it on low for 3 hours...OH MY. and yes the bouquet is a real taste enhancer, I had to look it up and buy it. Well worth the trip.
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