Flavorful Green Chile Stew

sangita's picture

Jul. 16, 2013

The Classic Green Chile Stew is a typical New Mexico Restaurant favorite. With some time on your hands it can be recreated in your own kitchen and here is a simple way to make this dish even more nutritious and fulfilling.


Lean boneless lamb shoulder/Lean boneless pork shoulder 3 Pound
Onion 1 Cup (16 tbs) , chopped finely (1 large sized)
Garlic 5 Clove (25 gm) , finely chopped
Vegetable oil 2 Tablespoon
Low sodium chicken broth 2 Cup (32 tbs)
Black peppercorns 1 Teaspoon , freshly ground
Capers 1/4 Teaspoon , crushed
Bay leaf 2 Medium
Potato 1 , cubed
Carrot 1 Medium , cubed
Water 1/4 Cup (4 tbs)
Tomato 2 Medium , cubed
Salt To Taste
Whole wheat flour 1 Tablespoon (Leveled)
Poblano chilis 4 Medium , cut into 2x1/4
Grated lemon peel 1 Tablespoon



1. After trimming excess fat from lamb; cut lamb into 1-inch cubes.


2. Heat oil in the stew pot or dutch oven, introduce the dry spices - crushed peppercorns, capers, bay leaf, garlic and stir fry.

3. Next stir fry the chopped onion until transparent.

4. Add the lamb pieces and cook until the raw, pink color disappears.

5. Add the cubed potatoes and carrots along with water and simmer for about 30 minutes, or until they are soft when pierced with a fork.

6. Add the cubed tomatoes next and salt to taste.

7. Add the whole wheat flour by mixing with some of the liquid (from the pot) in a separate bowl to make a slurry. Pour this in so as to avoid lumps from forming in the pot.

8. Simmer for about 15 to 20 minutes more, stirring occasionally, until lamb is nice and tender.

9. Finally, stir in roasted poblano chilies for that extra dash of spice.


10. Serve the stew bubbling hot, straight from the pot, with a sprinkle of lemon peel in each individual serving for added zest. This green chile stew can be had along with fresh baked lightly buttered dinner rolls that complete the meal.


Some prefer to brown the meat before adding to the stew. The method of boiling used here, is however, the classic, old fashioned style of making stew.

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 558Calories from Fat 365

 % Daily Value*

Total Fat 41 g63.1%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 183 mg7.63%

Total Carbohydrates 16 g5.3%

Dietary Fiber 3 g12%

Sugars 2 g

Protein 32 g64%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet