Recipe courtesy of Mike Ham

Green Chile Stew

  • Level: Intermediate
  • Total: 55 min
  • Prep: 30 min
  • Cook: 25 min
  • Yield: 6 to 8 servings
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3 baking potatoes, like russets, peeled and diced

1 large yellow Mexican onion, diced

2 tablespoons crushed fresh garlic

3 tablespoons vegetable oil

4 cups chopped roasted green chile

10 cups water

1 1/2 tablespoons salt

Thickener Ingredients:

2 cups flour

1/2 cups water

Lettuce and tomatoes, as a garnish


  1. Saute the potatoes, onions, and garlic in the vegetable oil for 5 minutes or until almost soft. Then add the green chile, water, and salt. Boil for 15 minutes.
  2. In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener and let simmer for 5 minutes. This can be served in a bowl with a tortilla and sour cream. You can add beef, chicken, or pork. This can also be used as a sauce for your favorite Mexican dishes. Or even over a steak or chicken breast. Garnish with lettuce and tomatoes.

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