slow burn green chili stew

Christina_Young avatar
By Christina Young
from Clovis, NM

After waiting too long and not getting my whole order from a eatery here, I found that their raved about Green Chili Stew was no more than a flour and water concoction with GCs added. I vowed that I would figure out how to make a better version. This is the outcome. If you like a little kick in the back of your throat, this one's for you, too!

serves 4-6
prep time 20 Min
cook time 4 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For slow burn green chili stew

  • 14 oz
    frozen green chilies
  • 3 can
    hatch green chilies (4 oz)
  • 1 can
    vegatable broth
  • 1 1/2 c
    water to start, add as needed
  • 4
    carrots
  • 2
    small to med. sized potatoes
  • 1
    cube beef boullion
  • 1
    handful of corsely chopped garlic cloves
  • 1 c
    dried onion pieces
  • 1 Tbsp
    liquid smoke flavoring
  • 1
    ham bone or other meat bone you desire
  • 1
    lime, cut and juice (~1/4 cup)
  • 1 tsp
    dried jalapenos
  • 3/4 c
    bulgur wheat, uncooked (can be left out or substituted
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How To Make slow burn green chili stew

  • 1
    In crock pot, toss in ham bone. I used one from my spiral cut ham that was cooked night before and frozen overnight.
  • 2
    Dump in frozen green chilies straight from tub, if you can get it to pop out.
  • 3
    Add dried onions. We love them, so 1 cup may seem like quite a bit. I promise that this will not be what you taste in the end. :)
  • 4
    Add one and half cup of water and liquid smoke.
  • 5
    Add the can of veg broth.
  • 6
    Chop up the carrots. I didn't even peel these suckers. Sliced them up and tossed 'em in the pot.
  • 7
    Clean up the 2 small- medium (depends on your taste, I didn't want them to take over with their consistency when blended). Chop potatoes into about 1/4" cubes. Not terribly important, will be blended. I didn't peel these either.
  • 8
    Toss in cube of beef bouillon.
  • 9
    Roll lime around a bit to make it juicy. Cut in half and squeeze into pot. Watch for seeds.
  • 10
    Toss in the teaspoon of dried jalapenos, if you can handle them. The kind that I buy are kinda hot when simmered.
  • 11
    Coarsely chop garlic cloves. We LOVE garlic, too, but use the amt makes you feel comfortable. I assure you that this also will not be what you taste in the end. :)
  • 12
    I buy a large bag of peeled garlic cloves from Sam's. It's a lovely short-cut, but the garlic must be inspected for white spots when buying. Learned that the hard way.
  • 13
    Set Crock pot for 3 hours at high. Mine has programming so I am able to also add 1 hour at low.
  • 14
    Remove ham bone or other bones used.
  • 15
    Scoop most of the hot stew into a blender or processor. Pulse until smooth. I left about a cup to two cups of stew in the crock so that there is a little chunky texture in the end. Add smooth mixture back to the crock pot. And set it for another couple hours.
  • 16
    Add Bulgur Wheat or other grain.
  • 17
    Dump in 3 cans of Hatch green chilies and stir pot up. I added an extra splash of water here.
  • 18
    Allow pot to cook until grain is hydrated. This took mine less than half hour.
  • 19
    I served the stew over Frito Corn Chips with cheese grated on top. To mine, I added the little bit of ham that cooked on the bone
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