| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 30 min |
| Cook: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 baking potatoes, like russets, peeled and diced
- 1 large yellow Mexican onion, diced
- 2 tablespoons crushed fresh garlic
- 3 tablespoons vegetable oil
- 4 cups chopped roasted green chile
- 10 cups water
- 1 1/2 tablespoons salt
- 2 cups flour
- 1/2 cups water
- Lettuce and tomatoes, as a garnish
Instructions
- Saute the potatoes, onions, and garlic in the vegetable oil for 5 minutes or until almost soft. Then add the green chile, water, and salt. Boil for 15 minutes.
- In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener and let simmer for 5 minutes. This can be served in a bowl with a tortilla and sour cream. You can add beef, chicken, or pork. This can also be used as a sauce for your favorite Mexican dishes. Or even over a steak or chicken breast. Garnish with lettuce and tomatoes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 272 |
| Total Fat | 6 g |
| Saturated Fat | 0 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 1238 mg |
Reviews
This was so, so delicious!!!!! I have never had a vegetarian green chile that was so satisfying!!! Really amazing. But….. 2 cups of flour with 1/2 cup water for the thickener?!?!? Is it just me or does that make more of a dumpling than a rue? I didn’t realize that at first so I wasted 2 cups of flour. Mixed it up again with a little flour and water then added to the stew and it was great. Thank you so so much for this new staple in my kitchen!
This recipe is the real deal. It’s what native New Mexicans eat. The simple ingredients make this a quick and easy hearty stew that only gets better with time. Heat level can be adjusted by heat of the chiles (use real New Mexico green chiles!).