Author Topic: Green Chilie Stew (Read 3911 times)

Winz · « **on:** October 08, 2014, 03:18:48 AM »

A little while ago, I did an article on roasting green chilies:

http://weberkettleclub.com/forums/grilling-bbqing/hatch-green-chili-roasting/msg124549/#msg124549

Now that I have 10 lbs of roasted green chilie in the freezer, its time to cook! I thought I would start with a staple; Green Chilie Stew

For ingredients, I cubed up 4 boneless pork chops, a couple of cups of chopped/roasted chilie, diced a medium onion, diced 6 cloves of garlic, and used a can of whole peeled tomatoes:

Bisbee gets the call.

For this cook, I used my new weber gourmet grill (courtesy of my buddy @argentflame ), and dropped a lodge 6 quart dutch oven into the center. For heat, I used 1/2 chimney of KBB distributed around the outside of the charcoal grate (nothing directly under the dutch oven. I let the oven come up to temp and rendered some bacon fat:

I tossed the cubed pork with a light coating of flour/salt/pepper and browned it in batches:

I removed the pork and threw in the onion, garlic, green chilie, and tomatoes and let them deglaze the oven.

I added a couple of cups of chicken broth, salt, pepper, and a 1/4 cup of sugar. Placed the lid on the oven, and placed the lid on the kettle. Simmered the stew for an hour and a half, The kettle temp was 375 when I started and slowly dropped to 225 by the end:

At the end of the cook, I thickened the stew with some cornstarch dissolved in cold water, and re-seasoned the stew with salt and pepper:

The payoff:

I have to say this is one of the best batches of green that I have done. The heat is just right; not so hot that was unpleasant to eat, but hot enough that the heat lingered on my lips for a good hour after I was done with the bowl. This dish really makes me miss New Mexico. I'm going to have to learn to do soapapillas one day. A soapapilla dipped in honey would be a perfect side dish for this stew.

Winz

1911Ron · « **Reply #1 on:** October 08, 2014, 04:29:34 AM »

I think i need a bowl to see if it is as good as it looks and i agree a soapapilla w/honey would be perfect!

Nate · « **Reply #2 on:** October 08, 2014, 05:18:27 AM »

Winz, I need a bowl of that. It looks delicious. Similar to a chili verde we make.

1buckie · « **Reply #3 on:** October 08, 2014, 06:06:37 AM »

" The heat is just right; not so hot that was unpleasant to eat, but hot enough that the heat lingered on my lips for a good hour after I was done with the bowl. "

^^^^ This is why Hatch's are the very best pick for a lot of things.....maximum flavor, just enough heat to remind you it's chile.....

really nice fixup !!!!

jmeier64 · « **Reply #4 on:** October 08, 2014, 06:37:22 AM »

That looks awesome. I want some Dos Equis on the side

SixZeroFour · « **Reply #5 on:** October 08, 2014, 09:00:28 AM »

If you're ever looking to adopt Winz please let me know

That looks so good!

glrasmussen · « **Reply #6 on:** October 08, 2014, 09:07:18 AM »

Now that looks very tasty. Hope the family likes, as this will be served in the near future. Just need chili's. That will take a lot of cans to get that amount.

Winz · « **Reply #7 on:** October 08, 2014, 12:13:41 PM »

Could not take it anymore - had to have soapapillas and some honey:

Winz

1911Ron · « **Reply #8 on:** October 08, 2014, 12:30:34 PM »

Quote from: Winz on October 08, 2014, 12:13:41 PM

Could not take it anymore - had to have soapapillas and some honey:

Winz

You know what you are??? You are a tease!!

dazzo · « **Reply #9 on:** October 08, 2014, 01:40:16 PM »

Quote from: Winz on October 08, 2014, 12:13:41 PM

Could not take it anymore - had to have soapapillas and some honey:

Looks great. Reminds me of Buñuelos.

jamesnomore · « **Reply #10 on:** October 09, 2014, 07:11:19 AM »

That looks great! Similar to dads green chili but he leaves out the tomato and puts in potatoe chunks. He usually puts on rice which essentially is just a vessel to get the chili on the fork

Great cook, once the weather chills I might have to get one of these going.

Winz · « **Reply #11 on:** October 09, 2014, 07:40:38 PM »

I had to make more! This time I went with chicken to keep Mrs. Winz happy. 2 chickens smoked for 3 hours in Wapiti, 2 lbs of green chilie, 2 onions, a head of garlic, 2 cans of peeled tomato, 2 containers of chicken stock, salt, pepper, sugar. This time I took @jamesnomore s suggestion and chunked up 10 yukon golds for the mix as well

2 Gallons of green! I am breaking out the vacuum sealer tonight and sealing the stuff up in smaller portions. Should last about a week or two

Those smoked chicken carcasses are going to make some might fine stock!

Winz

dengland · « **Reply #12 on:** October 09, 2014, 08:17:02 PM »

Winz if you keep on your going to make me try that recipe. Every time I see it; it looks better and better!

glrasmussen · « **Reply #13 on:** October 09, 2014, 08:48:57 PM »

Damn! Ideas on other peppers that would work? We don't have many choices. My bride now only requests shredded chicken now days, this would be perfect.

@Winz , did you par boil the taters? Or did you bake them a while on Bisbee?

Winz · « **Reply #14 on:** October 09, 2014, 09:16:56 PM »

"Winz , did you par boil the taters? Or did you bake them a while on Bisbee"

Step 1) sauté onion until translucent
Step 2) add garlic, tomatoes, chilies, salt, pepper and sauté for 5 minutes
Step 3) add raw cubed potatoes, sugar, broth, and shredded chicken. Cover and simmer until the potatoes are fork tender
Step 4). Season and thicken with cornstarch dissolved in cold water

Make sure you use you use Yukon or red potatoes. Russets will fall apart. For chilies - can you get Aneheims? You need to roast them in advance and remove the skins

Winz