Sunday, October 18, 2015

Green Chile & Cheese Stew


One of the things on my Fall Goals was to make this recipe.



It's a favorite in the Barrio household. It's been adapted from my mother in law's recipe {thanks, Dianne!} and it's really grown to be a staple of fall/winter. I wouldn't say this is a typical "stew" per se. But you know, whatever you call it, it's so darn delicious.

It's one of my favorite ways to welcome cooler weather and is one of my favorite comfort foods/party dishes - since it pretty much can feed thousands {although in our household, it probably only lasts for a max of 2 days}. Fair warning: this is NOT something to make if you are wanting to walk away with a little room on the waist of your pants ;) However, I guarantee it will put a smile on your face.

Here's what you'll need for our Famous Green Chile & Cheese Stew:

1. CrockPot
2. 4 medium potatoes, cubed
3. 1/2 package Velveeta, cubed & separated
4. 1 can Rotel tomatoes {or just diced tomatoes if you are in a pinch} 
5. 1 medium onion, diced & separated
6. Meat of choice {we switch between chicken and beef, but you can also leave out if you prefer}
7. 3-4 Green Chiles - or more!{anything from New Mexico, naturally. You'll thank me later}
Pro Tip: Rinse your roasted green chile under cool water to remove the seeds inside and remember to not touch your eyes after handling them!
8. Salt, pepper, & garlic powder {to taste}
9. Chips or tortillas

I like to layer the ingredients in the order above, but it's a CrockPot, so really there's no wrong way to do this. Toss all the ingredients (except the chips/tortillas) into the crockpot and cook on high for 4-5 hours or on low for 7-8 hours.





I layer the bottom of the crockpot with potatoes since they take the longest.


I add about half of the cheese on top of the potatoes and add the rest at the end

I add the tomatoes



I add about half of the onions on top of the tomatoes

I brown the beef with a quarter of the onion

I put these bad boys everywhere I can - brown them with the beef, layer in the CrockPot and sprinkle on top

Don't worry - I have a freezer full of those bags! {Thanks, Mom!!!!}

I add the mixture of beef and green chile

I top with MORE green chile

I add in all the rest of the "leftover" ingredients including the cheese, onions and any additional green chile!


If possible, about midway through, stir it all up {and taste...to make sure it's edible of course!}.

Serve with chips or tortillas & a cozy seat on the couch next to the fireplace. Then go back for seconds! Happy Fall Y'all!

Stay tuned for updates on the rest of my Fall Goals list!

1 comment:

  1. Green Chile Stew is an amazing staple! Yum yum! And of course New Mexico green chile. That is the must crucial part of this recipe!

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