Vegetarian Green Chile Stew

Good morning and happy Thursday! We're cruising along to the weekend! I have no idea what the weather where you're reading this from is, but Raleigh is cold and rainy. Lovely, isn't it? Tuesday night I was especially missing home and wanted to make something comforting and warm - Green Chile Stew was the obvious choice.


I've been making this stew since I was about 12 or so and is my favorite fall soup to make because it's so darn easy! The following is the vegetarian recipe but can be easily changed to accommodate carnivores.




Vegetarian Green Chile Stew


1 Tbsp olive oil
1 onion, chopped
2 garlic cloves, minced


1 lb vegan crumbles (or ground beef/turkey)
3 golden potatoes, cleaned and diced
Salt and pepper, to taste
1 Tbsp Mexican oregano
2 jars Green Chile Sauce (I used La Salita this time but I'm also a fan of Cervantes or Sadie's)
2 Tbsp chopped green chile (optional)
4 C water
Flour tortillas, for serving


In a large stock pot over medium heat, sauté onion and garlic until fragrant and translucent. Add in the crumbles or other ground meat and cook through. Season with salt, pepper and oregano.


Add in the diced potatoes, green chile sauce, chopped chiles (if using) and water. Bring the stew to a boil. Reduce the heat to medium-low and allow to simmer for 20-30 minutes or until the potatoes are softened.


This stew is comforting, warm, and utterly delicious. It's even better the next day but be warned, it is spicy.