green chile stew

This spicy and creamy Green Chile Cheddar Queso made with real sharp cheddar cooks up in just minutes and is the perfect cheese sauce for nachos or tacos.

Green Chile Cheddar Queso

butter

flour

milk

cheddar

green chiles

taco seasoning

Melt butter in a saucepan over medium heat. Whisk flour into butter until smooth. Allow to cook for a couple minutes until the flour becomes fragrant.

Pour milk into butter mixture and whisk to combine. Cook and stir until mixture thickens, about 3 minutes.

Reduce heat to low and add Cheddar cheese, green chiles, and seasoning. Stir until cheese is melted, about 1-3 minutes more.

Serve hot with chips or tacos.

A Southwestern staple, Green Chile Stew is incredibly easy to make, but surprises you with its amazing depth of flavor. Just a few humble ingredients create an irresistible stew.

Green Chile Stew

all-purpose flour

smoked paprika

chili powder

garlic powder

olive oil

onion (, diced)

leek (, chopped (white and light green parts only))

(, roasted green chiles** (about 24 ounces))

garlic (, minced)

potatoes

tomatoes

chicken broth

kosher salt

parsley (, for garnish)

Add the pork, flour, and spices to a large zipper bag, and shake to coat. (To avoid using plastic, you can use a medium bowl instead, turning the pork with your hands to coat.)

Heat one tablespoon of the olive oil in a 4 to 5 quart Dutch oven or stock pot over medium heat, until the surface shimmers.

Add the seasoned pork in a single layer. Note that you might have to cook the pork in batches. Sear the pork cubes on all sides, then transfer to a plate. (Each batch will take about 5 minutes.)

Carefully wipe out the pot with a thick wad of paper towels to remove any excess spices left from the pork. It might be tempting to leave them, but, they'll likely burn.

Use a splash of the chicken broth to deglaze the spices that stuck to the pot (leave them in). If the pot has boiled dry after the deglazing, add the remaining one tablespoon of olive oil.

Add the onions and leeks, and saute until soft, about 5 minutes.

Add the green chiles, garlic, and baby potatoes. Stir to mix.

Return the seared pork cubes to the pot, along with the tomatoes. Stir everything well.

Pour the chicken broth into the pot, just to cover stew ingredients. You might not use all of the broth. (In the unlikely event that you're short, use water to top it off.)

Increase heat to medium-high and bring to a boil. Then reduce heat to medium-low, to maintain an active simmer.

Cover the pot partially with a lid, and cook for 45 minutes to an hour. The stew is ready when you can easily pierce the potatoes with a knife. Taste and add salt as needed. Sprinkle parsley over the top.

Ladle into bowls, and add cheese if desired - it's really good with a little salty aged cheese like parm or asiago.

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Green Chile Stew

Top 2 green chile stew recipes from across the web

The most viewed green chile stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Green Chile Cheddar Queso

Green Chile Stew

The most viewed green chile stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine