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Green Chile Stew Recipe

Green Chile Stew

Recipe courtesy Nedra Valdez

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • 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!.

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  • 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!!

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  • 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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  • on July 05, 2009

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    I too add onions and LOTS of green chile. I usually make either 8 qts or 12 qts at a time and the recipe holds up well. Being from New Mexico, easy access to the green chile is helpful. This is an easy and tasty recipe!

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  • on November 11, 2008

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    I have been looking for a recipe like the stew at the Wolf Creek Ski lodge in Pagosa Springs, CO, and this is the most like it.

    I only left out the tomatoes and added corn and onions!

    Yummy, I can't wait to try new recipes from Food Network!

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  • on March 31, 2006

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    I live in New Mexico, so I was able to use roasted Sandia (medium heat green chile straight from a local farm; I'm not sure how the recipe would come out if you're using frozen green chile, though as long as the green chile remains with the skin on, it freezes remarkably well.

    I had never used Kitchen Bouquet before this recipe, and I was surprised by how much it intensified all the flavors.

    The only adjustment I had to make was to add some boiling water. I found that the stew was a bit too thick, so after I cut up all the ingredients, I set water to boil and then add it once I've combined everything.

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