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Green Chile Stew

Roast green chile under a broiler or on a grill until skin is blistered.  Put into a zip bag and let steam for approximately 1 hour.  Peel the skin.  Cut the stem end off and remove the seeds and veins (leave if more heat is desired.)  Chopped chile (can be used for quesadillas, pizza, eggs, queso, etc.).

5-8 cloves of garlic, chopped

3 medium onions, chopped

2 T. Chicken or veggie bouillon

4 red potatoes, chopped

Green chile, as prepared above

Sauté garlic and onion in olive oil until soft.  Add 2 quarts of water and bouillon.  Simmer for 20 minutes.  Add potatoes and chile.  Cook until potatoes are soft.  Add additional water (and extra bouillon) if necessary.  Serve hot with grated Monterey jack or cheddar cheese, if desired.

Variations: 

  • Stew can be made with chicken and chicken stock.
  • Add cannellini beans.
  • Serve with Morningstar "Chik'n Strips"