Hey, stew enthusiasts! Today, we’re embracing the cozy vibes with a bowlful of southwestern charm – Rustic Green Chile Stew! Picture hearty chunks of meat, vibrant veggies, and the bold kick of green chilies simmered to perfection. It’s a rustic delight that’ll warm your soul.
Let’s dive into the irresistible world of Rustic Green Chile Stew!
Ingredients
- 2 tablespoons Canola or Vegetable Oil
- 2 pound trimmed Pork Butt , cut into 1-inch pieces
- 1 large Red Onion , peeled and finely chopped
- 3 large Garlic Cloves , peeled and diced
- 6 cups Low-Sodium Chicken Stock
- 1 pound Red New Potatoes , scrubbed (do not peel) and cut into ¾-inch pieces
- 1 teaspoon Kosher Salt
- 3 7- ounce cans diced Mild Green Chiles , drained Note: if liking some spicy heat, substitute one of the cans for Hot Green Chilies*
- Garnish: chopped red pepper , torn cilantro leaves
Instructions
In a large Dutch oven or heavy stock pot, heat the oil over medium-high temperature. When the top of the oil is shimmering, add half of the pork.
Allow it to sit in the hot pan to develop a sear before stirring; allow to brown. Remove from pan to a plate. Repeat for the second half of the pork.
Add the onions to the pan and sauté until softened (2-3 minutes). Add the garlic and stir together.
Return the meat (and any accumulated juices on the plate) to the pan along with the chicken stock, potatoes, salt and green chilies.
Bring to a boil, reduce temperature to allow stew to simmer. Simmer for 1 hour. Serve garnished with torn cilantro leaves, diced red pepper and a bit of grated cheese if desired.
Nutrition Information:
Calories: 211kcal | Carbohydrates: 12g | Protein: 20g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 437mg | Potassium: 655mg | Fiber: 1g | Sugar: 2g | Vitamin C: 8.4mg | Calcium: 27mg | Iron: 1.7mg
Frequently Asked Questions:
Can I use a different type of meat for this Rustic Green Chile Stew?
Yes, you can use other meats like chicken, beef, or turkey as a substitute for pork butt in this recipe. Adjust the cooking time accordingly based on the meat you choose.
Can I make this stew in a slow cooker?
Absolutely! To make this stew in a slow cooker, follow the initial steps of searing the pork and sautéing the onions and garlic in a separate pan.
Then transfer everything, including the browned pork, to the slow cooker along with the rest of the ingredients. Cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender.
Is it necessary to drain the green chiles before adding them to the stew?
Yes, draining the diced green chiles is recommended to prevent excess liquid in the stew.
However, if you prefer a more soupy consistency, you can use some of the liquid from the canned chiles.
Can I freeze the Rustic Green Chile Stew for later?
Absolutely! This stew freezes well. Once it has cooled, transfer it to airtight containers or freezer bags and store in the freezer for up to 3 months. Thaw and reheat on the stovetop or in the microwave when ready to enjoy.
Can I adjust the spiciness of the stew?
Yes, you can easily adjust the spiciness of the stew to your preference. If you prefer a milder taste, stick to the mild green chiles.
For more heat, use one or more cans of hot green chilies or add additional spicy ingredients like red pepper flakes or diced jalapeños during the cooking process. Adjust the level of spiciness to suit your taste buds.
Can I use a different type of potato for this Rustic Green Chile Stew?
Yes, you can use different types of potatoes like Yukon Gold or Russet potatoes as a substitute for Red New Potatoes.
Keep in mind that the cooking time may vary slightly depending on the potato variety you choose.
Can I make this stew vegetarian or vegan?
Certainly! You can make this stew vegetarian by omitting the pork butt and using vegetable stock instead of chicken stock.
For a vegan version, leave out the pork and use vegetable oil instead of canola or vegetable oil.
Additionally, ensure that the green chiles you use are vegan-friendly, as some canned varieties may contain animal-derived ingredients.
Can I add other vegetables to the stew?
Absolutely! You can add various vegetables like bell peppers, carrots, corn, or zucchini to the stew to enhance the flavor and nutrition.
Just ensure that the vegetables are cut into bite-sized pieces so they cook evenly with the rest of the ingredients.
How do I store the leftover Rustic Green Chile Stew?
To store leftover stew, allow it to cool completely, then transfer it to airtight containers and refrigerate for up to 3-4 days.
Reheat on the stovetop or in the microwave before serving.
Rustic Green Chile Stew
Ingredients
- 2 tablespoons Canola or Vegetable Oil
- 2 pound trimmed Pork Butt cut into 1-inch pieces
- 1 large Red Onion peeled and finely chopped
- 3 large Garlic Cloves peeled and diced
- 6 cups Low-Sodium Chicken Stock
- 1 pound Red New Potatoes scrubbed (do not peel) and cut into ¾-inch pieces
- 1 teaspoon Kosher Salt
- 3 7- ounce cans diced Mild Green Chiles drained Note: if liking some spicy heat, substitute one of the cans for Hot Green Chilies*
- Garnish: chopped red pepper torn cilantro leaves
Instructions
- In a large Dutch oven or heavy stock pot, heat the oil over medium-high temperature. When the top of the oil is shimmering, add half of the pork.
- Allow it to sit in the hot pan to develop a sear before stirring; allow to brown. Remove from pan to a plate. Repeat for the second half of the pork.
- Add the onions to the pan and sauté until softened (2-3 minutes). Add the garlic and stir together.
- Return the meat (and any accumulated juices on the plate) to the pan along with the chicken stock, potatoes, salt and green chilies.
- Bring to a boil, reduce temperature to allow stew to simmer. Simmer for 1 hour. Serve garnished with torn cilantro leaves, diced red pepper and a bit of grated cheese if desired.
