Green Chili Stew

Commonly called simply chili verde, or "green chili," this easy-to-make, delicious dish is one of New Mexico's most popular traditional stews. Regional markets sell the state's green chilies both fresh and frozen. If you cannot find them, substitute Anaheims or poblanos.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Green Chili Stew
Review 1 for Green Chili Stew
5 out of 5
5 out of 5
martawillcox
,London, UK
January 8, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Absolutely delicious!
January 8, 2013
Seriously mind-blowingly delicious. It will definitely be put into our regular rotation.
I'm in the UK and couldn't find pork shoulder immediately and so went for "gammon joint" which was pork and a joint so I went for it. Still delicious but probably not what the recipe intended. This just shows the flexibility of the dish, I think.
Next time I want to do a sort of pulled-pork in the soup because I think the texture would be even better than the 3/4 inch cubes.
HIGHLY RECOMMENDED!!
Review 2 for Green Chili Stew
5 out of 5
5 out of 5
klwil3
,St. Louis
,MO
December 20, 2011
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+3points
3of 3found this review helpful.
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Wonderful rich spicy stew
December 20, 2011
I was a little scared to tackle pork shoulder for the first time, but this soup was not very hard to make and was extremely tasty. The heat from this chili is not intense, but you can always cut back the pepper. I could only find dried New Mexico chilies (which would have been ok), so I substituted Anaheims. I broiled them until they were completely charred on all sides, then set them in a paper bag (bowl with plastic wrap over the top works too) for 15 minutes to cool. They are then easy to peel and chop (the recipe really should have included these steps). Also, I found it hard to find boneless pork shoulder, so I bought bone in, removed the bone, and then chopped until I had the right amount of meat.
This is a hearty wonderful fall/winter meal. If you portion into 6 servings, only 11 WW points.
Pros: Healthy, Appearance, Adaptable, Impressive
Cons: Ingredients, lacks a few steps