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Hey Beautiful: "This is my go to for green chili stew! Sooo delic…" Read More
14Ingredients
85Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. peanut oil (toasted, or canola oil)
- 2 lb. boneless pork shoulder (trimmed and cut into 3/4-inch cubes)
- 1 white onion (chopped)
- 2 garlic cloves (minced)
- 1/2 lb. brown mushrooms (or white, quartered)
- 3/4 lb. potatoes (small yellow-fleshed, quartered lengthwise)
- 1 1/2 tsp. coriander seeds (toasted and ground)
- 1 tsp. dried oregano
- 2 bay leaves
- 6 cups chicken broth
- 2 tsp. salt (plus more, to taste)
- 16 green chilies (New Mexico, about 2 lb. total, roasted, peeled, seeded and chopped)
- 6 Tbsp. sour cream
- cilantro leaves (for garnish, optional)
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Reviews(4)
Hey Beautiful a year ago
This is my go to for green chili stew! Sooo delicious!! It NEVER disappoints!!
Lucy Snodgrass 3 years ago
This was so yummy! I used chicken thighs instead of pork. I forgot to add the coriander leaves at the end whoops. I really enjoyed it, but would have like it to be a bit more saucy so next time I will add a little more stock. I served with cheddar cheese. I thought mushrooms sounded weird but it gave the stew a really nice flavour. Will make again.
BeLynda Lee-Jensen 4 years ago
I used poblanos for the chilies and it was delicious. Topped it with cheese and sour cream.
Miss Lois Lane 7 years ago
This is one of the most authentic green chile stew recipes I have used. I like to add roasted tomatillos to thicken it up but even without them its rich, and delicious. Thumbs up !