Rudy’s Green Chile Stew Recipe

To make Rudy’s Green ChileStew you add creamy potatoes, delicious broth, broiled Chile, and tender juicy meat in a skillet and they all combine to give you a great dish in return. With a handful of spices, it will taste even more succulent and appetizing.

The tomatoes added to the Stew give it a more creamy texture and a good flavor. The chunks of chicken are present in every bite and this chicken is already simmered to give out its relish. The Mexican food fans already know the importance of this recipe to be in your cookbook.

INGREDIENTS

  • 12-15 hatch green chilies
  • 2 lb chicken or pork (As per choice)
  • 2 tablespoon vegetable oil
  • 1/2 cup onion finely chopped
  • 2 minced garlic
  • 1-2 jalapeno, diced
  • 6 cups chicken broth
  • 1/2 tablespoon oregano
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 3 bay leaves
  • 1/2 tablespoon cumin
  • 1 (10-ounce) can of diced tomatoes
  • 3 large-sized potatoes diced
  • 2 tablespoon butter
  • 3 large potatoes, diced
  • 2 tablespoons butter
  • 2 tablespoon flour

Method to make Rudy’s Green Chile Stew  

  1. In your heated oven, broil Chile. The skin of Chile should be darkened properly. Do not burn your Chile by keeping it in the oven for a long time.
  2. Cover Chile in a container for 10-15 minutes until they get some steam and then the skin will be peeled off.
  3. During the duration of steaming Chile, dice your meat into smaller cubes. Once the meat is cubed, shower a little salt and pepper over it.
  4. In a pan heat some oil and fry the chopped onions in it. Also, add garlic and fry both of them together. Ad the spiced chicken.
  5. Once both of them are browned, add jalapeno into this fried onion-garlic paste.
  6. Pour the broth into this cooked mixture, and add the spices to flavor the mixture.
  7. Simmer the broth mixture for an hour and then add the peeled and chopped Chile into this simmering liquid.
  8. After half an hour add the diced tomatoes and potatoes to the mixture.
  9. Make sure the potatoes are well boiled and cooked.
  10. In a separate pan, melt the butter and mix this melted butter with flour. Stir well together and pour in the broth mixture.
  11. Your Chile Stew is ready to serve after two minutes of this last step.

FAQs?

What should we consider this Chile, a soup or stew?

Chile is a stew that belongs to Mexican cuisine. It is confused with soup but is not cause it contains more solids in it which are never a part of the soup.

What is the method to thicken the green Chile stew?

To thicken the consistency of your Green Chile stew, you must mix the flour separately with a little quantity of broth and then pour this paste back into the whole mixture and surely it will get thickened.

Rudy's Green Chile Stew Recipe
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Rudy's Green Chile Stew Recipe

Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Mexican
Servings: 8

Ingredients

  • 12-15 hatch green chilies
  • 2 lb chicken or pork As per choice
  • 2 tablespoon vegetable oil
  • 1/2 cup onion finely chopped
  • 2 minced garlic
  • 1-2 jalapeno diced
  • 6 cups chicken broth
  • 1/2 tablespoon oregano
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 3 bay leaves
  • 1/2 tablespoon cumin
  • 1 10-ounce can of diced tomatoes
  • 3 large-sized potatoes diced
  • 2 tablespoon butter
  • 3 large potatoes diced
  • 2 tablespoons butter
  • 2 tablespoon flour

Instructions

  • In your heated oven, broil Chile. The skin of Chile should be darkened properly. Do not burn your Chile by keeping it in the oven for a long time.
  • Cover Chile in a container for 10-15 minutes until they get some steam and then the skin will be peeled off.
  • During the duration of steaming Chile, dice your meat into smaller cubes. Once the meat is cubed, shower a little salt and pepper over it.
  • In a pan heat some oil and fry the chopped onions in it. Also, add garlic and fry both of them together. Ad the spiced chicken.
  • Once both of them are browned, add jalapeno into this fried onion-garlic paste.
  • Pour the broth into this cooked mixture, and add the spices to flavor the mixture.
  • Simmer the broth mixture for an hour and then add the peeled and chopped Chile into this simmering liquid.
  • After half an hour add the diced tomatoes and potatoes to the mixture.
  • Make sure the potatoes are well boiled and cooked.
  • In a separate pan, melt the butter and mix this melted butter with flour. Stir well together and pour in the broth mixture.
  • Your Chile Stew is ready to serve after two minutes of this last step.

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