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Green Chili Stew Recipe

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This recipe for Green Chili Stew is from Monroe Elementary School Cookbook 2010-2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 – 3 T olive oil
1 small onion, diced
1 – 2 small cloves of garlic, diced
½ t cumin
¼ t black pepper
Pinch oregano
1 small can chopped green chilies (or 1/2 c of fresh)
6 – 8 medium potatoes, peeled and cubed
3 cans chicken broth
Optional – cubed beef, chicken, or pork; chopped jalapeños
Garnish – grated Monterrey Jack cheese, chopped cilantro, and baked tortilla strips
Directions:
Directions:
Heat oil in a 2 quart pan; add onion and garlic and cook, covered over low heat until onion wilts. Uncover, raise heat to medium, and add cumin and pepper. Stir for 2 – 3 minutes until onions begin to brown. Add oregano, potatoes, green chilies, and chicken broth. Bring to boil, cover and simmer for 45 – 60 minutes. Mash potatoes to thicken to ‘stew-like’ consistency.
Serve hot with cheese, cilantro, and tortilla strips.
Optional – when serving, add a dollop of sour cream to make stew creamier.
Personal Notes:
Personal Notes:
This recipe is a family favorite and very similar to the green chili stew found on the menu at The Shed in Santa Fe, NM. Enjoy!

 

 

 

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