Friday, January 12, 2018

Green Chile Stew!

Time for the annual re-post of this perfect winter stew recipe!

Billy Joel might be in a New York state of mind, and James Taylor has Carolina on his mind, but I’m thinking about New Mexico today – easily one of my favorite places.  Here’s a recipe for green chile69790002 stew from Family Circle magazine that I’ve altered (rather significantly) to taste just the way I like it.  I hope it takes you to New Mexico in your mind!


  • 6 cups vegetable broth
  • 1 jar tomatillo salsa (I like Frontera)
  • 1 large green pepper, diced
  • 1 large yellow onion, diced
  • 1 tbsp olive oil3 heaping tablespoons of minced garlic
  • 2 tsp cumin
  • 3, 4 oz. cans of hot diced green chilis (I like Hatch)
  • 1 tsp salt
  • 2 12 oz. packages of Quorn Chick’n Tenders
  • 2 15.5 oz cans of butter beans, drained and rinsed (use 3 cans if you want really thick stew, rather than soup)
  • 1/4 cup chopped fresh cilantro
  • sour cream, scallions

  1. In a large pot, saute onion, green pepper, and garlic in olive oil to slightly soften the peppers -- don't let the onions become transparent.  Add veggie broth, salsa, cumin, chilis, and salt. Add in quorn nuggets and simmer on low heat for at least 1/2 hour.
  2. Stir in beans and cilantro.
  3. Garnish with sour cream and scallions, if desired.  Serve with Phil's corn bread 69790001

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