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Green Chile Stew

Cuisine
Difficulty Beginner
Time
Prep Time: 20 20 mins Cook Time: 1 1 hr Total Time: 1 hr 20 mins
Servings 6
Description

This stew serves 6-8 people. I recommend adding spice if you like spicy foods. Optional, you can also top the stew with green onions, sour cream, and/or cheese.

Ingredients
    Stew
  • 1 Zucchini squash, diced
  • 1 Poblano pepper, roasted then diced
  • 3 large tomatoes, diced
  • 3 Purple potatoes, diced
  • 2 cups Frozen corn (or 2 cobs fresh)
  • 1 can Beans (Great White or Cannellini, but your choice!)
  • 2 cans Green chilies (fires roasted, 14 oz total)
  • 5 cups Stock (vegetable or chicken)
  • 1 pound Pork or Chicken (Optional)
  • 1 tablespoon Ground red chile powder
  • 1 teaspoon Oregano
  • 1 teaspoon Cumin
Instructions
  1. Making the Stew
    1. Prep all the veggies. 
    2. Turn a burner on medium-high heat, add some oil to a deep stockpot, and let it get hot. Then add the pepper, zucchini, corn, and potatoes. Sear the veggies for 5-10 or so minutes, until softened and browned (for flavor). Salt to taste. 
    3. Gradually add in the tomatoes, beans, and green chilies. Cook for another 5 minutes.
    4. Add the spices. Stir. 
    5. Add the stock and continue to cook over medium heat, no lid, for 1 hour. Adjust the temperature as necessary, you want the stew to cook down and be nice and thick, but still soup consistency. You can always add more water or stock if needed. Salt to taste. 
    6. Finish with a dash of lime or lemon (acidity is always a great finishing touch). 
Keywords: Three sisters
Read it online: https://foodandarchaeology.com/recipe/green-chile-stew/