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
Milda
,Coeur d'Alene
,ID
January 18, 2015
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Delicious!
January 18, 2015
I saved this recipe for the fall/winter season with the plan of using some of the Hatch peppers we roasted and froze at summer's end. These were on the higher level of the Scoville scale, so only 5 were used. The size of the dutch oven I selected also did not allow for the the entire amount of broth to be added. The stew was absolutely delicious, I already shared the recipe, and I will keep it as a favorite. YUM!
Pros: Easy, Adaptable, Will Make Again
Review 2 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
+1point
1of 1found this review helpful.
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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!!