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| Quantity | Ingredient |
|---|---|
| 2 LB | Meat of choice (beef, pork, or chicken), diced into very small chunks |
| 18 (about 2-3 cups) | Roasted green chilies, diced into bite-sized chunks |
| 1-2 | Large onion, diced |
| 4-6 Cups | Diced tomatoes (canned or fresh) |
| 1 tsp | Salt (To Taste) |
| 3 TBS | Black Pepper |
| 3 Cloves | Garlic |
| 2 TBS | Cumin |
| 2 TBS | Mexican Oregano |
| 1 tsp | White Pepper |
| 2 TBS | Chile Powder |
| 1 TBS | Paprika |
Prep: Dice the meat into small, smaller-than-bite-size chunks. Dice the chilies into bite-sized pieces and the onion into small cubes.
Onions first: In a large stew pot, melt butter over medium heat. Add onions and cook until browned and caramelized.
Add meat: Stir in the diced meat. Cook until browned on all sides, letting the flavors mix with the onions.
Chilies & tomatoes: Add the diced green chilies and then the diced tomatoes. Stir well.
Season: Add salt, pepper, and any other seasonings you like—one at a time, tasting as you go.
Stew: Lower the heat, cover, and let it simmer 4–6 hours. The longer it cooks, the more tender the meat becomes and the richer the chili flavor gets.
Adjust: Taste before serving. If it’s too salty, add diced potatoes and let them cook in to balance the flavor.
Serving Suggestions
With tortilla, sour cream, cheese, tomatoes, and lettuce, you can put the stew in a burrito, roll it up, and eat it that way (just expect it to be messy!). Or, scoop the stew into a bowl, mix in the toppings, and garnish on the side. Don’t be afraid to add jalapeño dust, green chile dust, crushed chilies—anything you want to kick the flavor up a notch.
Notes
This stew is even better the second day after the flavors have had more time to blend.
Great for meal prep—make it ahead, refrigerate, and reheat when ready.
This stew only gets better the longer it simmers.
Don’t be afraid to play with the seasoning until it fits your taste.
