New Mexico’s state vegetable is the chile pepper, and Select New Mexico offers them in several degrees of hotness: mild, hot, and extra hot jalapeño peppers. These flavorful little veggies kick up the taste of soups and stews. Add your favorite toppings: shredded cheese, green onions, and sour cream make great garnishes for a delicious and hearty green chile stew.
2 tbsp olive oil (or vegetable oil)
1 tbsp (1 clove) of crushed garlic
1 lb lean pork, chicken, or beef cut into 1/2 inch squares
24 oz fresh frozen Select New Mexico green chile (mild, hot, or extra hot jalapeños)
1 tspn flour (substitute Arrowroot for gluten free)
1-2 cups vegetable or chicken broth to desired consistency
1 medium fresh chopped tomato
Chopped, fresh cilantro to taste
Dried Mexican oregano to taste
Salt to taste
- Heat oil over medium heat. Add crushed garlic and heat.
- Add cubed pork (or beef or chicken) and brown until done.
- Add green chile and combine thoroughly with browned meat.
- Add chopped tomato (optional) and combine with meat and chile mixture.
- Sprinkle mixture with flour (or Arrowroot) and combine.
- Continue to mix while slowly adding broth until mixture is at desired consistency.
- Add salt, cilantro, and oregano to taste. Reduce heat and simmer for 10 minutes.
- Remove from heat, cover, and let stand at room temperature for 10-15 minutes before serving.
- For additional flavor, sprinkle with shredded cheese before serving: American, Cheddar, Colby, Munster, Provolone, or Jack are all good choices.