That sounds amazing — classic comfort food, especially in the Southwest. Here’s a simple but flavorful Green Chile Stew recipe, plus a quick recipe for fresh flour tortillas to go with it:
🌶️ Green Chile Stew
Servings: 4–6
Time: ~1.5 hours
Heat level: Mild to hot (adjust to taste)
🥩 Ingredients:
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1.5 lbs pork shoulder or beef stew meat, cut into 1-inch cubes
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1 tablespoon oil (vegetable or lard)
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1 medium onion, diced
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2–3 cloves garlic, minced
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3 cups roasted green chile, peeled, seeded, and chopped (use Hatch green chile if possible)
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4 cups chicken or beef broth
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2 medium potatoes, peeled and diced
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Salt and pepper to taste
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Optional: 1 tomato, chopped (for a touch of acidity), or a splash of lime
🔥 Instructions:
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Brown the meat: In a large pot or Dutch oven, heat oil over medium-high heat. Brown the meat in batches, seasoning with salt and pepper. Set aside.
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Sauté aromatics: In the same pot, sauté onion until translucent (5–7 min), then add garlic and cook 1 more minute.
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Add chiles: Stir in the chopped green chile and cook for a few minutes to develop flavor.
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Simmer: Return meat to the pot. Add broth and bring to a boil. Reduce heat and simmer for 45 minutes, covered.
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Add potatoes: Stir in diced potatoes and continue simmering until tender (~20–25 minutes).
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Adjust seasoning: Taste and season with more salt, pepper, or lime juice if needed.
🫓 Fresh Flour Tortillas
Makes: 8 medium tortillas
Time: ~30 minutes
🧂 Ingredients:
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2 cups all-purpose flour
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1/2 tsp salt
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3/4 tsp baking powder
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1/4 cup lard, shortening, or vegetable oil
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~3/4 cup warm water
👩🍳 Instructions:
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Mix dry ingredients in a bowl.
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Add lard/oil and mix with fingers until crumbly.
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Add warm water gradually, mixing until a soft dough forms.
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Knead for 3–5 minutes until smooth. Cover and rest for 15 minutes.
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Divide into 8 balls. Roll each into a thin circle (~6–8 inches).
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Cook on a hot dry skillet (no oil) for 30–45 seconds per side, until golden spots appear.
