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Green Chili Stew (A traditional New Mexican dish)
An authentic traditional homemade southwestern green chili stew recipe from New Mexico, the spicy-ness or temperature can be adjusted to make this recipe more tangy, zesty or mild. New Mexicans do like it hot! Southwestern or Mexican cooking can be some of the healthiest cuisine around.



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GREEN CHILI STEW (New Mexican)
(Serves 4)

I N G R E D I E N T S:
  • 2 lbs. lean beef round or pork
  • 2 T oil
  • 3 medium potatoes, diced (1/2"-3/4")
  • 1/2 cup chopped onions
  • 2 garlic cloves, minced
  • 6 green chili peppers (Anaheim or Hatch green chilis, not jalapenos)
  • 1/2 t oregano
  • 2 t salt
Green Chili Stew

How to make Green Chili Stew I N S T R U C T I O N S :
PREPARE fresh chili, roast, peel, remove all seeds and chop. If fresh chili is not available, use 1 can (4.5 oz. to 8oz.) green chili peppers (more or less to your taste)
CUBE meat, sprinkle with salt and brown in the oil.
ADD potatoes, onion, garlic, chili, oregano and enough water to cover. It should have a soupy consistency.
SIMMER until potatoes are done (30-45 minutes), adding water if necessary.

Tip #1: You can adjust this recipe by increasing or decreasing the amount of green chili (chile)peppers and/or garlic to your taste. New Mexicans do like it hot!
Tip #2: You can brown the meat, then put everything in a crock pot to cook all day.
Tip #3: Some people use ground beef to cut costs and add a small can of whole kernel corn, but it is much more traditional to use beef round or pork.

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Common misspellings and typos: receipe receipt receipts recipt recipts, reciept receipe chile chilli chilly chille, chilie.









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