My grandma was from NM she’d be 101 if still alive. But she would fry the pork or cubed steak or hamburger but she used lard to cook the pork or steak or crisco. She cooked on medium or medium high so the meat gets caramelized. She would add the flour too when the meat was still a bit pink inside and brown the flour with the meat. That gives it flavor without using bouillon. Then she would add water. She would chop the chile with onions and garlic and tomato and season that with salt garlic salt. Then put that in the gravy. Let cook a bit till meat if cooked. She taste the gravy then and season salt garlic salt cumin pepper.
My family is from New Mexico-and my grandmother was an outstanding cook who eventually opened her own restaurant in Oakland, cA and loved using the hatch chilis. The town they were from us no longer there because once the silver mines dried up everyone left…Dawson, New Mexico
I can't wait to try this! I taught school on the Navajo Reservation and Green Chile Stew was one of my favorites at the school cafeteria..... Thanks for sharing!
Nothing better on a cold day in New Mexico. I'm gonna try both. Red Chile Stew I'd DELICIOUS too! Make it the same way. I love it with extra Red Chile Powder. Can't go wrong with it for sure.
Looks good. Mine is different, as you mentioned, there are a lot of different takes. I leave my garlic in chunks, add jalapeños, lots more onion in large chunks, and use Chicken bullion with water, as well as the tomatoes and potatoes. I guess it depends n which region you were raised in. The most important ingredient, though is the Hatch Green Chile. Thank you for sharing.
I love green chile stew. My mom and brother always make it on a cold New Mexico day. I also love taking some left over in my thermos food jar on a cold fishing day. I always say red chile posole and green chile stew are New Mexico comfort food.
Thank you for this! I buy 50 lbs of fresh Hatch chiles every year, roasted, skinned and de-seeded for the freezer. Lasts 1 year for 1 person (no one in my family eats Hatch chiles).
This makes me so hungry. I remember eating some green chili stew, and the house would smell like Pueblo oven bread, and having the stew with the bread was a perfect way to end a cold, chilly October night. Good recipe! Keep it up!!!
I bought 80LBS. (two sacks) of Hatch Extra hot to get me through to this years harvest and I've already dun out, Yeah I can eat green chili in one form or another pretty much every day. And green chili stew is one of my favorites!!!! Winter or Summer it's all good to me!
Oh my goodness! You’ve already gone through 80lbs! That’s awesome & funny at the same time. I totally get it. Now’s when I start rationing what I have left to get me to September. 🌶️
Native New Mexican here! Love your channel !! My Gramma taught me when chopping onions "BREATHE THRU YOUR MOUTH" and your eyes will never water again !!
Hello from Las Cruces. I love all your recipes,they're just the way I like New Mexican food...traditional. I'm buying ingredients for green Chile stew tomorrow morning, enjoying this delicious stew tomorrow evening! Thank you!
This recipe matches up almost exactly like the way my wife and I have been making this for the last 30+ years. We met in New Mexico and make green chili stew wherever we have lived. Thank you.
Costco has roasted Hatch chiles that I use regularly for all kinds of dishes. I keep the pork stock and blend tomatillos together with some seasonings and boom! Flavor for days!
I find that if you turn up the heat a bit more to sear that meat, less liquid remains in the pan because all the juices are in the meat. Lovely dish thank you.
If there’s enough fat left after cooking down the juices I use that for a roux. No tomatoes. And I was taught that by friends while living in NM for five years.
Tried the recipe today and it came out great. Used a slow cooker on low for about 6 hours. We used beef and chicken broth. Topped with shredded cheese and tostadas and wow.... good and hearty
That sounds fantastic! Another friend of mine told me she made it in the slow cooker, too, and she loved it. I'll have to try that, too, now. Thanks for the comment.
I make so many different versions of this it depends on what I have in the fridge or what I'm in the mood for. My favorite version is chicken green chile stew where I use chicken broth. It's my cure-all Mexican Jewish soup! Yours looks great . Looking forward to what you're going to cook up with green chili this year!
Me, too! What I actually use the most is ground beef, but then I cut the potatoes differently. I almost did that for this video, but figured this was more traditional. Also, I'm not sure, but I think it's called "picadillo" when made with ground beef. It's ALL good, though. Total NM comfort food. Thanks for the comment. We've already shot three videos with the chile we brought back, so stay tuned.
Yes! That is how I am 2! That is one of my go to comfort soups.. along with 3sisters soup&I learned to throw diff meats in2 that from my Native American momma:)
Do you have a recipe for just the green Chile w pork meat. The one you put over your papas or eggs in the morning. We live in Northern California. But, my grandma used to make it all the time. I miss her cooking from New Mexico. But, as a teen didn’t care to learn much about the kitchen. Now I’m kicking myself. So, I’m so so happy to have found your channel!!! I’m weekly making one New Mexico dish now. Thanks 😊!!!!
I'll put it on my list of recipes to share. I do make it very similar to this, minus the broth and potatoes, and I also add a little cheese to it. I'll try to get to it soon. Thanks for the suggestion. And don't feel bad. You'd be surprised how many people I hear from who say the same thing. We all tend to appreciate things more when they are no longer in front of us, and the fact that you're making an effort now is really cool.
Sear meat in smaller batches so you don’t end up with steamed meat. Take meat out and set aside then sauté peppers/onions/tomatoes, then remove half to a blender to purée and add back to pan. Add back in meat and simmer until tender. Now add potatoes and cook until they are tender to your liking and it’s all ready!
I'm happy to hear it encouraged you. I change it out as I'm doing my reading and something strikes me that I want to meditate on. Hope you enjoy the recipe, too.
In the Phoenix area I buy my Hatch chilies at Food City. The brand is JJ's. What people need to be aware of is the wide heat range of Hatch green chilies. I can buy mild, medium, medium hot, hot, and extra hot chilies. Most people will have a tough time eating the mediums let alone the heat ranges beyond that. Unfortunately most store just label the chilies as Hatch chilies. There's no telling how hot they will be so its buyer beware. It is tough to remove the heat, lol, but I can always add heat as I grow my own chile tepins. I've been eating Hatch chilies for over 50 years. I buy fresh and roast them myself, let them cool and then bag them for the freezer. Most people don't realize that when you run a little warn water over a frozen green chile the skin wil separate and slip off very easily leaving virtually no skin on the chile. Most of the time when you buy preroasted and peeled, small pieces of the skin stay on the chiles.
Heartfelt thanks Marcy Inspired! You inspired us to try this recipe! My husband cooked it over the fire outside, I was his sous chef today and I loved it!😊 The green chili is SOOOO D E L I C I O U S! Thank you kindly for all your recipes and videos! ❤ We'll keep watching and trying them! 😃
I got this recipe from another CZcamsr, very delicious. I use 2lbs of meat and add 1tbls of chicken bullion. Also just 1 large chicken broth container. I put everything except tomatoes and potatoes in my pressure cooker for 20 minutes on high, the I open and add potatoes and tomatoes for another 10 minutes. Very good recipe.
After watching this great video, I too am salivating like Miley. I feel your pain on the onions making you cry. I had some tears for ya. Let's all go to Hatch, New Mexico next August! 😁 Another excellent recipe and look forward to another one next week. I really enjoy watching them and so glad you are making them. Great job to your hubby Tony. So well done you two. 👍👍
You can come over anytime, and pant right alongside Miley! 😂 But seriously, a trip to Hatch would be so fun. The time to go is Labor Day weekend, because that's when they have their annual Chile Festival. We'll have to plan something. Thanks so much for the encouraging feedback. You're the best!
What a great recipe Marcy! Also from New Mexico but have called Phoenix, AZ home for the past 16 years. I was looking for the perfect New Mexico style green chile stew recipe and I think I have found it. Great presentation and recommendations. I will be trying your recipe this weekend as we have some "winter weather" heading our way. Thanks!
Oh wow! I moved to Phoenix in 2006, so we've been here about the same amount of time. So happy you found a recipe that will taste like home. Appreciate you taking the time to comment.
Thanks for the video it reminds me of home (El Paso). I got my Hatch Chills going to make it Sunday in time for the cold to hit Dallas, Tx. Blessings to you and yours!!
Thank you so much! One of these days I'd like to feature Chicos Tacos. That, and the star on the mountain, are near and dear to anyone who grew up in El Paso or spent time.
I used to drive from Austin, TX to Farmington, NM quite often. I’d always sync my driving to stop in at Bruno’s in Cuba, NM for dinner. They have the best Green Chili stew and I’d always get the sopapillas with honey at the same time. Your recipe is awesome and now I have to make a big batch! Thank you!
What a fantastic combination! I'm sure it made up for the long drive. Here's a link to my sopaipilla recipe, should you decide to make them to go along with the stew: czcams.com/video/TY4mCJsdZrQ/video.htmlsi=6F4eU0QmmDkHt-Zs
It doesn't take long before you put chile on everything! Just a couple of nights ago, I had a sugar cookie with green chile & cheese on top, and I actually liked it! Lol
I love hearing that! It was my first stew for this fall season, too. And I live in Arizona...where it still feels like summer. Lol But it was SO good, I didn't care. Thanks for the comment.
Hi Marci, my wife and I found your channel this weekend and love your shows. Wow this green chile stew looks delicious. I am probability breaking tradition but a side of buttered cornbread or a thick corn tortilla hot off the comal with butter seems like a good match .
Thank you Marcy I love you your the best I made your green chili stew on Halloween. You remind me of my aunt and I felt so at home cooking I’m so happy I found you on CZcams You made me feel like I was back home in Pueblo Colorado.🙏🏻👼🏼 GOD BLESS YOU
Yes all of the flavors went straight down drain. Keep cooking until evaporated and that's when you get the myard,fond process to brown onions and deglaze .
Looks delicious!! If you can hear your knife cutting, it's pressing on the food versus slicing it. A sharper knife will help you chop onions without reacting to the fumes...also, keeping your mouth closed while doing the task will help, too.
@@marcyinspired1442 Made it today, I used stew meat and Hatch Green Chile and added some flour to make it thicker. It is incredible! Have a few days of meals as needed! Well done!
Excellent base I substitute Brisket for the Pork.. So I guess it is a Tex Mex.. But no switching out the Hatch!! Also have some Brisket pastrami going to add in just for some kick
This IS soul food! How nice that you're able to use chile from your own garden. There's a lot of heart in that and I'm sure it adds to the dish. Thanks for watching!
I used to live in Milwaukee , WI and there was a sort of dive bar called Conejitos Place and they had a “Plate lunch” special. It was like your stew except a bit thicker and they added green beans into it. It sounds weird but it was seriously one of the best dishes we ever ate. Came with rice, beans , and tortillas. I’m definitely going to make this . Thanks ❤
I slow cooker pork roast shoulder/but till I can shred. Then use all sh uses except no potatoes, instead great northern beans. I also add 6-7 jalapeño sauted with the onions. Then thicken the chicken stock with mashed potatoes or a flour roux.
This echoes the variants made by my mother and grandmother (less the cumin as they hate "the cominos"). I'm just stunned that you only stocked one sack of chile (for the uninitiated, one 40 lb sack of fresh chile yields 12-16 lbs of roasted and peeled chile (depending on how hydrated it is and the generosity of your seller)). 3+ sacks barely supplies me for a year (I eat around a pound a week + red chile)...plus additional for the rest of my family and guests. I'm amazed at your restraint.
When you turn the heat down. What do you turn it down to? Making my first batch. Can't wait. Worked in Santa Fe at a KOA campground for four years. Love the Green Chili Stew at a local market.
Thank you for saying YOU like cumin in your dishes. I wouldn't want people to think cumin is traditional to New Mexican dishes. Southwestern and TexMex dishes add the cumin. Thanks for sharing. 😊
My mom and I save the liquid and use it as part of the broth, DELICIOUS !!!!
The liquid is the flavor !!
My grandma was from NM she’d be 101 if still alive. But she would fry the pork or cubed steak or hamburger but she used lard to cook the pork or steak or crisco. She cooked on medium or medium high so the meat gets caramelized. She would add the flour too when the meat was still a bit pink inside and brown the flour with the meat. That gives it flavor without using bouillon. Then she would add water. She would chop the chile with onions and garlic and tomato and season that with salt garlic salt. Then put that in the gravy. Let cook a bit till meat if cooked. She taste the gravy then and season salt garlic salt cumin pepper.
I love this channel because I’m born and raised in New Mexico and this is exactly the food and the way it’s cooked in my family. Love it!
Thanks so much! I love your comment.
Totally agree. Thank you Marcy!
My family is from New Mexico-and my grandmother was an outstanding cook who eventually opened her own restaurant in Oakland, cA and loved using the hatch chilis.
The town they were from us no longer there because once the silver mines dried up everyone left…Dawson, New Mexico
I can't wait to try this! I taught school on the Navajo Reservation and Green Chile Stew was one of my favorites at the school cafeteria..... Thanks for sharing!
Nothing better on a cold day in New Mexico. I'm gonna try both. Red Chile Stew I'd DELICIOUS too! Make it the same way. I love it with extra Red Chile Powder. Can't go wrong with it for sure.
I live in El Paso Texas, just came to you're videos. Thank you for sharing
I'm in New Mexico... Love our Hatch Green Chile...
Thank you so much for making and sharing this great video.
Thank YOU for watching! I appreciate the encouragement.
Looks good. Mine is different, as you mentioned, there are a lot of different takes. I leave my garlic in chunks, add jalapeños, lots more onion in large chunks, and use Chicken bullion with water, as well as the tomatoes and potatoes. I guess it depends n which region you were raised in. The most important ingredient, though is the Hatch Green Chile. Thank you for sharing.
Yours sounds yummy, too! You really can't go wrong with a recipe that starts with Hatch Green Chile. Thanks for the comment.
I love green chile stew. My mom and brother always make it on a cold New Mexico day. I also love taking some left over in my thermos food jar on a cold fishing day. I always say red chile posole and green chile stew are New Mexico comfort food.
I love it! Sounds like you've got it figured out. My daughter just texted me from Albuquerque yesterday and said it was "green chile stew" weather!
Thank you for this! I buy 50 lbs of fresh Hatch chiles every year, roasted, skinned and de-seeded for the freezer. Lasts 1 year for 1 person (no one in my family eats Hatch chiles).
Wow, she makes the green chili stew the same way my mom used to make it. That stew is delicious!
Any time my cooking is compared to that of someone's mom, it makes me so happy! Mamas always cook with love.
This makes me so hungry. I remember eating some green chili stew, and the house would smell like Pueblo oven bread, and having the stew with the bread was a perfect way to end a cold, chilly October night.
Good recipe! Keep it up!!!
And now I could go for some Pueblo oven bread! Thanks!
I appreciate the simplicity and authenticity of your cooking/recipes 🍚🍲🍛🥣🙂
I bought 80LBS. (two sacks) of Hatch Extra hot to get me through to this years harvest and I've already dun out, Yeah I can eat green chili in one form or another pretty much every day.
And green chili stew is one of my favorites!!!! Winter or Summer it's all good to me!
Oh my goodness! You’ve already gone through 80lbs! That’s awesome & funny at the same time. I totally get it. Now’s when I start rationing what I have left to get me to September. 🌶️
Native New Mexican here! Love your channel !! My Gramma taught me when chopping onions "BREATHE THRU YOUR MOUTH" and your eyes will never water again !!
Thanks so much! I appreciate your comment and the tip. I'll have to give it a try.
@@marcyinspired1442 I also place a wet paper towel on the cutting board to the side. It helps absorb the onion fumes somewhat
Don't cut the root end of and no matter how strong it will not affect you or your eyes.
this is soo delicious with fresh homemade flour tortillas (to dip in the stew) gosh that looks amazing ❤️
Yes!!! With hot tortillas, it's total comfort food.
Looks good. I like to build my Green Chile stew just like that, with beans.
We call that a North Denver steak.
Go Broncos.
Hello from Las Cruces. I love all your recipes,they're just the way I like New Mexican food...traditional. I'm buying ingredients for green Chile stew tomorrow morning, enjoying this delicious stew tomorrow evening! Thank you!
Perfect time of year for this.
Simon Que Si keeping our traditions alive.
Yes! Thinking about making some when I get home.
This recipe matches up almost exactly like the way my wife and I have been making this for the last 30+ years. We met in New Mexico and make green chili stew wherever we have lived. Thank you.
This is a classic, for sure. Glad it matches what you and your wife have been enjoying all these years. Thanks for watching!
Love this recipe the traditional way. I like the stew a little thick so I added cornstarch
Came out delicious. Thank you
Costco has roasted Hatch chiles that I use regularly for all kinds of dishes. I keep the pork stock and blend tomatillos together with some seasonings and boom! Flavor for days!
@scottgulick5196 where are they in Costco??? Would love to get some!
@@lauramathias2384 at our store, they are down the row with other bottled or preserved foods.
I find that if you turn up the heat a bit more to sear that meat, less liquid remains in the pan because all the juices are in the meat. Lovely dish thank you.
If there’s enough fat left after cooking down the juices I use that for a roux. No tomatoes. And I was taught that by friends while living in NM for five years.
Tried the recipe today and it came out great. Used a slow cooker on low for about 6 hours. We used beef and chicken broth. Topped with shredded cheese and tostadas and wow.... good and hearty
That sounds fantastic! Another friend of mine told me she made it in the slow cooker, too, and she loved it. I'll have to try that, too, now. Thanks for the comment.
I don't use tomatoes and double up on the peppers. Learned it up Chalma way.
Thanks for the video I just made this but with beef stew meat. Omgeee my family loved it
Awesome! Happy to hear your family loved it. Thanks for coming back to tell me.
I make so many different versions of this it depends on what I have in the fridge or what I'm in the mood for. My favorite version is chicken green chile stew where I use chicken broth. It's my cure-all Mexican Jewish soup! Yours looks great . Looking forward to what you're going to cook up with green chili this year!
Me, too! What I actually use the most is ground beef, but then I cut the potatoes differently. I almost did that for this video, but figured this was more traditional. Also, I'm not sure, but I think it's called "picadillo" when made with ground beef. It's ALL good, though. Total NM comfort food. Thanks for the comment. We've already shot three videos with the chile we brought back, so stay tuned.
Yes! That is how I am 2! That is one of my go to comfort soups.. along with 3sisters soup&I learned to throw diff meats in2 that from my Native American momma:)
Do you have a recipe for just the green Chile w pork meat. The one you put over your papas or eggs in the morning. We live in Northern California. But, my grandma used to make it all the time. I miss her cooking from New Mexico. But, as a teen didn’t care to learn much about the kitchen. Now I’m kicking myself. So, I’m so so happy to have found your channel!!! I’m weekly making one New Mexico dish now. Thanks 😊!!!!
I'll put it on my list of recipes to share. I do make it very similar to this, minus the broth and potatoes, and I also add a little cheese to it. I'll try to get to it soon. Thanks for the suggestion. And don't feel bad. You'd be surprised how many people I hear from who say the same thing. We all tend to appreciate things more when they are no longer in front of us, and the fact that you're making an effort now is really cool.
Sear meat in smaller batches so you don’t end up with steamed meat. Take meat out and set aside then sauté peppers/onions/tomatoes, then remove half to a blender to purée and add back to pan. Add back in meat and simmer until tender. Now add potatoes and cook until they are tender to your liking and it’s all ready!
❤
OH THE GREAT FLAVORS OF MY FAVORITE STATE NM Y HATCH'S DELICIOUS CHILI'S 🌶 THANKS. 😊
Swap the pork for beef and you'd have The Frontier, but I think a flower tortilla is mandatory.
There are no brown bits at the bottom of the pot because you crowded it with the pork. High heat and small batches will get you that fond.
NE Mexico ( Tamilipus/ Nuevo Leon ) also make it very similar , different green chilli's . Also used as fill for empanadas.
I made this on Friday night and had it tonight! Boy oh boy, it was absolutely delicious! Thank you so much for sharing! 🙂
Happy to hear that. Thanks so much for coming back to tell me. This stew is husband's favorite.
Wow, that's so good.
Thank you for that loving inspirational plaque on your kitchen wall
If anything I needed that more.
But sure can't wait to try your recipe..
I'm happy to hear it encouraged you. I change it out as I'm doing my reading and something strikes me that I want to meditate on. Hope you enjoy the recipe, too.
Great Recipe
It's definitely a favorite in my home. Thanks for watching!
AAWW, look at Miley 💜🐶💜 she's knows good food at the first sniff. 🙂
Ha! Yea, she really loves Mexican food. And she's always the first to want to help me in the kitchen.
In the Phoenix area I buy my Hatch chilies at Food City. The brand is JJ's. What people need to be aware of is the wide heat range of Hatch green chilies. I can buy mild, medium, medium hot, hot, and extra hot chilies. Most people will have a tough time eating the mediums let alone the heat ranges beyond that. Unfortunately most store just label the chilies as Hatch chilies. There's no telling how hot they will be so its buyer beware. It is tough to remove the heat, lol, but I can always add heat as I grow my own chile tepins. I've been eating Hatch chilies for over 50 years. I buy fresh and roast them myself, let them cool and then bag them for the freezer. Most people don't realize that when you run a little warn water over a frozen green chile the skin wil separate and slip off very easily leaving virtually no skin on the chile. Most of the time when you buy preroasted and peeled, small pieces of the skin stay on the chiles.
Heartfelt thanks Marcy Inspired! You inspired us to try this recipe! My husband cooked it over the fire outside, I was his sous chef today and I loved it!😊 The green chili is SOOOO D E L I C I O U S! Thank you kindly for all your recipes and videos! ❤ We'll keep watching and trying them! 😃
I got this recipe from another CZcamsr, very delicious. I use 2lbs of meat and add 1tbls of chicken bullion. Also just 1 large chicken broth container. I put everything except tomatoes and potatoes in my pressure cooker for 20 minutes on high, the I open and add potatoes and tomatoes for another 10 minutes. Very good recipe.
Sounds yummy.
🙌👏👏👏 That is my technique also.
The absolute best green chili 🍲 stew it's authentic when the chili is from New Mexico! Side bowl of fresh pintos YUMMY!
Yesss!!!
Yes I agree... Hatch Green Chile is great...
One of my favorites ! Grew up in Taos 70’s / 80’s . In Florida now and I order chilies from NM
So?
Put the whole onion in the freezer for a couple of minutes, just enough to freeze the juice a tiny bit before you cut it. No more crying!!
That's a great tip! Thanks so much.
After watching this great video, I too am salivating like Miley. I feel your pain on the onions making you cry. I had some tears for ya. Let's all go to Hatch, New Mexico next August! 😁 Another excellent recipe and look forward to another one next week. I really enjoy watching them and so glad you are making them. Great job to your hubby Tony. So well done you two. 👍👍
You can come over anytime, and pant right alongside Miley! 😂 But seriously, a trip to Hatch would be so fun. The time to go is Labor Day weekend, because that's when they have their annual Chile Festival. We'll have to plan something. Thanks so much for the encouraging feedback. You're the best!
What a great recipe Marcy! Also from New Mexico but have called Phoenix, AZ home for the past 16 years. I was looking for the perfect New Mexico style green chile stew recipe and I think I have found it. Great presentation and recommendations. I will be trying your recipe this weekend as we have some "winter weather" heading our way. Thanks!
Oh wow! I moved to Phoenix in 2006, so we've been here about the same amount of time. So happy you found a recipe that will taste like home. Appreciate you taking the time to comment.
Thanks for the video it reminds me of home (El Paso). I got my Hatch Chills going to make it Sunday in time for the cold to hit Dallas, Tx. Blessings to you and yours!!
Thank you so much! One of these days I'd like to feature Chicos Tacos. That, and the star on the mountain, are near and dear to anyone who grew up in El Paso or spent time.
Here's to Beto!
I used to drive from Austin, TX to Farmington, NM quite often. I’d always sync my driving to stop in at Bruno’s in Cuba, NM for dinner. They have the best Green Chili stew and I’d always get the sopapillas with honey at the same time. Your recipe is awesome and now I have to make a big batch! Thank you!
What a fantastic combination! I'm sure it made up for the long drive. Here's a link to my sopaipilla recipe, should you decide to make them to go along with the stew: czcams.com/video/TY4mCJsdZrQ/video.htmlsi=6F4eU0QmmDkHt-Zs
@@marcyinspired1442 Great! Thank you!
Hi marcy I enjoy your cooking I moved to New Mexico 5 years ago from California starting to use green chili and the red
It doesn't take long before you put chile on everything! Just a couple of nights ago, I had a sugar cookie with green chile & cheese on top, and I actually liked it! Lol
Corn kernels (aka) Steamed Corn Native American Style Green Chile Stew with Fry bread.... Mmmmm Damn... I ❤ New Mexico... My HOME
Your comment just made me hungry! Thanks for watching.
This looks delish! It will be my first stew for the fall weather! Thanks Marcy for sharing.
I love hearing that! It was my first stew for this fall season, too. And I live in Arizona...where it still feels like summer. Lol But it was SO good, I didn't care. Thanks for the comment.
Awesome very yummy
It’s a classic, for sure. Thanks for watching.
Hi Marci, my wife and I found your channel this weekend and love your shows. Wow this green chile stew looks delicious. I am probability breaking tradition but a side of buttered cornbread or a thick corn tortilla hot off the comal with butter seems like a good match .
Thank you Marcy I love you your the best I made your green chili stew on Halloween. You remind me of my aunt and I felt so at home cooking I’m so happy I found you on CZcams You made me feel like I was back home in Pueblo Colorado.🙏🏻👼🏼 GOD BLESS YOU
I am glad I found you on here. that looks delicious
I'm so happy you found my channel, too. This recipe is one of our favorites this time of year.
Thank you for inspiring me Marcy! Youre such a delight to watch & learn from. God bless
My family and I tried your recipe and it was so good! Thank you!
My pleasure 😊 So happy you liked it.
I've made several of your dishes love them all.
That's awesome! Happy to hear that.
Yum Ironically I have been craving this exact thing.
Oh, good. I'm glad you found this when you were craving it.
The only thing I might change tonight is to dust the pork with flower to get more browning. Love your recipes. I live in Cedar Crest, NM.
You should not dump that liquid. Let it reduce until it caramelize the pork!!
That's a great idea. Thanks for the comment!
I would reserve it on the side, get a sear on my meat and then add the juice back in later.
Just dumped all the flavor
Pork grease in the pipes 😦
Yes all of the flavors went straight down drain. Keep cooking until evaporated and that's when you get the myard,fond process to brown onions and deglaze .
Thanks that looks perfect
Thank YOU for watching!
@@marcyinspired1442 🤤
Looks delicious!! If you can hear your knife cutting, it's pressing on the food versus slicing it. A sharper knife will help you chop onions without reacting to the fumes...also, keeping your mouth closed while doing the task will help, too.
Glad I found this channel! Brings back days in NM. Subbed.
Thanks so much for subscribing. I'm happy you found this channel, too.
@@marcyinspired1442 Made it today, I used stew meat and Hatch Green Chile and added some flour to make it thicker. It is incredible! Have a few days of meals as needed! Well done!
Thx for sharing the recipe, that is incredibly kind and thoughtful. Also makes it easy for us foodie that like to cook!
Yummy! This is going on my list of things to try
Hope you enjoy it!
looks delicious
I'm new to your channel and really love Hatch chilis! That stew looks SO yummy! Can't wait to try it! Thank you for sharing!
Looks mouthwatering thanks for the share
Thanks for watching!
I like to add cilantro too😋
I always fry the potatoes till light golden brown, it comes out delicious. Every thing else is the same.
Great.
Should also be great in a pressure cooker
It looks so delicious! I will cook this I never added meat but I will this time👍🥰thank you.
My pleasure. You'll love it. The meat gets really tender when you let it cook in the stew that long.
Excellent base I substitute Brisket for the Pork.. So I guess it is a Tex Mex.. But no switching out the Hatch!! Also have some Brisket pastrami going to add in just for some kick
Yum! Sounds good.
Soul food! But I use chile from my garden. Definitely add the cumin! It rounds out the stew and good salsa too! Cumin is the bass note in both!
This IS soul food! How nice that you're able to use chile from your own garden. There's a lot of heart in that and I'm sure it adds to the dish. Thanks for watching!
I like it I will try it thank for your step by step recipe may God Bless 🙏
Hope you like it as much as we do. This is my husband's favorite.
I used to live in Milwaukee , WI and there was a sort of dive bar called Conejitos Place and they had a “Plate lunch” special. It was like your stew except a bit thicker and they added green beans into it. It sounds weird but it was seriously one of the best dishes we ever ate. Came with rice, beans , and tortillas. I’m definitely going to make this . Thanks ❤
I slow cooker pork roast shoulder/but till I can shred. Then use all sh uses except no potatoes, instead great northern beans. I also add 6-7 jalapeño sauted with the onions. Then thicken the chicken stock with mashed potatoes or a flour roux.
Thank you. I'm heading to Albertsons...... And gonna make FRYBREAD.....
I’m on my way!!! J/k The only thing that could make this green chile stew any better is fry bread on the side.🤤
This echoes the variants made by my mother and grandmother (less the cumin as they hate "the cominos"). I'm just stunned that you only stocked one sack of chile (for the uninitiated, one 40 lb sack of fresh chile yields 12-16 lbs of roasted and peeled chile (depending on how hydrated it is and the generosity of your seller)). 3+ sacks barely supplies me for a year (I eat around a pound a week + red chile)...plus additional for the rest of my family and guests. I'm amazed at your restraint.
Yummy 😋 😊
LOVE THE CUMIN... EXCELLENT SPICE...
Right? I love it, too, and put it in everything!
New subscriber here. Love your videos keep up the good work. I’ll have to give this recipe a try here soon.
When you turn the heat down. What do you turn it down to? Making my first batch. Can't wait. Worked in Santa Fe at a KOA campground for four years. Love the Green Chili Stew at a local market.
Thank you for saying YOU like cumin in your dishes. I wouldn't want people to think cumin is traditional to New Mexican dishes. Southwestern and TexMex dishes add the cumin. Thanks for sharing. 😊
Thank you
❤ awesome. Thanks for sharing your recipe
I hope you got a green chili cheeseburger at Sparky’s while you were there!
We called them Jose burgers. Can't find them anywhere in Portland area though. Used to be a great spot in Multnomah Village years ago.
That's a nice one. Thank you
Thank you for watching!
I learned from a grandma in Trinidad. This looks good, but I'm used to it a little thicker and no potatoes. And, a lot more green chillis.
So familiar from San Luis Co. Home of the best Colorado grown potatoes.
Step 1: Green Chile
Step 2: More green chile
Step 3: even more green chile
Step 4: whatever else
Awesome, Marcy!
Thanks so much for the feedback, Hank!
That does look good!
Thanks! It really is.
I make mine the same way or I’ll use ground beef. I don’t use cumin though but I’ll put oregano. I use chicken broth too.
Great job on the presentation
Thank you so much! I appreciate the kind feedback.
I always add 2 bay leaves
This looks absolutely delicious!
Thanks so much!
Looks delicious 😊