Green Chile Stew


You guys!  My house smells like a bona fide restaurant tonight (and much of the day no less)!  I know I go back and forth with my subjects on this blog, but it all started out to share recipes.  Normally, I decide on a few main ingredients, research recipes and then merry a few into a creation of my liking.  But today was different.  I live in the Southwest.  I mean I live in the green chile capitol of the world.  Green chile is often an ingredient in New Mexican dishes, an undeniable tasty treat for most palates. 

A popular dish for natives and tourists alike is Green Chile Stew.  Normally consisting of a clear broth, garlic, onion, beef, seasoning and the glorious *green chile*…. Since it’s been a nasty windy weekend and today was going to be considerably cooler, I felt like this was my last weekend to make a scrumptious heart and tummy warming soup.  Since I generally don’t buy beef any longer, unless it’s a rare steak night or steak bits & crudités easy night, I searched the freezer for a good protein sub.  Enter pork chops.  Thick center cut boneless pork chops.

So here’s the scoop (if you want the short version – scroll to the bottom, otherwise read on)… this recipe is worth the day of intermittent cooking.  If you’re into de-gassing pinto beans, then soak your beans (1/2 pound or a pound if you want to save some for another dish) 24 hours, rinse and cook on high with a couple cups of water in your slow cooker for 6+ hours, add your favorite spices at about 4 hours in.  At about 6 hours into your beans cooking, grab some foil and light your grill (optimal temp 300-400 degrees).  Cut 4-6 tomatoes into quarters (I prefer Campari, but any other will do), quarter a yellow onion, slice a jalapeno (deseed – devein), slice up a few red or yellow baby bell peppers, wash and trim a handful or more of cilantro, throw in some carrot chunks, drizzle with olive oil, S & P, and whatever other seasonings you prefer.  Wrap veggies in foil and grill until super soft and the liquid that sweats is golden (usually about 25 minutes).  Whilst grilling the veggies, put 4-6 hatch green chiles on the top rack of the grill and turn every 5 minutes until the skin is brown and bubbly.  Once you’re chile is done, pull them off and place in a bowl and cover with saran wrap for about 30-45 minutes.  I let me veggies in foil sit on the grill while my chiles rest.  Also while the chiles rest, dredge your pork chops in a mixture of salt, pepper, flour, cumin and cayenne powder mixture (use the amounts you desire).  Heat a dutch oven with olive oil, and drop in two of your chops.  Cook 5-7 minutes and flip, then cover for about 5 more minutes and remove.  During the time that the chops are cooking, peel and deseed – devein your chiles (save seeds if you wish to grow your own)!  Roughly chop chiles and set aside.  Remove chops and cut into bit size pieces.  After removing your chops, grab a good bottle of beer and deglaze your pot, then add grilled veggie mixture and use hand blender to pulse into yummy veggie bites of fantastic!  Add pork, chile and 1/2 pounds of beans that have been simmering, season to taste, add a cup or so of water and simmer for about 20-30 minutes.  Serve any way you like.  For the men in my house, I added a few thin tortilla chips and topped with sharp cheddar and avocado.  If you want to keep it super healthy, omit the chips and cheese and top with the avocado. 

This is different from a traditional green chile stew.  But having had many versions, I’m telling you beans replace the potatoes well and the pork, well the pork (in my opinion) surpasses the chile with beef.  Hubby loved this version, the boy who does not particular care for my random recipes, ate his whole bowl.  Even our 18 month old crawled up in my lap and had a taste or two.  There are so many ways to change this recipe up, but I was trying for a unique take on a classic, and trying to keep it healthy.

Do you have a go-to recipe with Hatch green chile?  If so, I want to know!  Please share…. If you have no access to HGC (Hatch green chile), let me know!  I’ll find a way to get it to you… worth a try!


Hubby’s bowl of yummy tonight!




  • 4 – 6 green chiles roasted or grilled & chopped
  • 4 tomatoes quartered
  • 1 yellow onion quartered
  • 1 jalapeno deveined & deseeded
  • 1 carrot chopped
  • 2-4 baby bells deveined & deseeded
  • 1/2 TBSP olive oil
  • S & P to taste
  • 2 – 4 garlic cloves
  • Cilantro (as much as you like)
  • 4 medium size center cut boneless pork chops
  • S & P, flour for dredging
  • 1/2 lb pinto beans slow cooked

Cook beans in crock pot 4 – 6 hours, adding whatever seasoning you prefer (I keep it simple, garlic powder, s & P, cumin).  In a foil packet, grill all veggies with seasoning & olive oil over temperature of 300 – 400 for about 45 minutes.  Grill green chiles about 20 -25 minutes, turning every 5 minutes.  Place chile in a bowl and cover in saran wrap for about 30 minutes to loosen skin.  Dredge pork in flour and seasoning mixture.  Cook in dutch oven, 4-5 minutes per side.  Remove pork, slice into bit size pieces.  Deglaze pan with 12 oz of beer or white wine (don’t skimp on this).  Add grilled veggies and puree, add pork, beans, chile, additional seasoning and water as needed.  Simmer 20 – 30 minutes.  Top with whatever you desire, avocado, cheese, sour cream, salsa… Get crazy & enjoy!








Cream of Broccoli Soup

Typically ‘easy dinner’ night in my house is left-overs, or more likely – a pizza for the boys.  So last weekend when the last thing I wanted to do was cook, but I didn’t want left-overs or junk, I did a quick scan of the fridge.  Broccoli, onions, some milk, shredded cheese, day old foccacia bread… Soup it was! It took about 5 minutes to chop some mini sweet peppers, garlic and onion and sauteed them in coconut oil.  While my veggie saute was sizzling, I chopped up some broccoli florets and stems and boiled in vegetable stock.  Once soft, I added in my veggie saute, seasoned with cayenne, salt, pepper, added some milk and used my blender stick to puree.  Prep and cooking time was less than thirty minutes, and even though our temps are rapidly approaching the 80 degree mark, warm soup topped with a bit of monterrey jack and cheddar and foccacia bread for a light dinner was quite enjoyable!

Soyrizo, Kale & Potato Soup

I normally plan out my weeknight meals on Sunday and shop accordingly, but somehow I always seem to leave out the weekend dinners.  So once hunger set in last night, I stared blankly at the contents of my fridge clueless as to what I could throw together quickly to satisfy my belly.  Left over soyrizo…veggie dogs…beets…salad…ICK!  Nothing sounded appealing, until I remembered I had some kale.  Mmmm, kale chips!  But that wouldn’t be a very filling dinner.  I started envisioning soup.  I’m a soup freak, love creating soups, eating soups, sharing soups.

I wish I could think of a fun creative name for this soup!  The inspiration comes from Olive Garden’s Zuppa Toscana.  I like the spice and texture of OG’s Zuppa, but I’m always dreaming up ways to make yummy dishes healthier.

I’ve never made my own vegetable broth, but as I combed through my fridge last night, I noticed several veggies that were in dire need of being used up quickly.  I used the amounts that I had on hand, but if you cook anything like me – I don’t pay attention to quantities, so much as flavor.

Vegetable Broth:

  • 4 C water
  • Chopped Celery
  • Carrots, peeled and chopped
  • Green Bell Pepper, chopped (I’m sure red or yellow would be great as well)
  • Onion, chopped
  • Jalapeno, seeds removed and chopped
  • Onion, chopped
  • Garlic, chopped
  • Salt, pepper, cumin & chipotle seasoning to taste (if you don’t have a chipotle season, try mixing together smoked paprika, cayenne & chile powder)

I brought the water to a boil with all my chopped veggies already mixed in and added the seasoning.  After boiling for about 5-7 minutes, I covered and reduced the heat to about medium and let the mixture cook for about 15 more minutes.  I strained the broth and added my soup ingredients.

  • 1 C washed and torn kale
  • 2 red skin potatoes thinly sliced
  • 1/2 tube soyrizo
  • 1 tbsp chopped parsley

I brought the broth to a soft boil and let the soup cook for about 20 minutes.  Cooled it for 5 minutes and then served it.

I should note that tossing a jalapeno into the broth may not be for everyone.  Although I didn’t think the soup was super spicy, hubby was choking.  Chile adds a really unique and tasty spice that I adore, but sometimes the spice can be too much for the back of your throat.  As with most of my recipes, this soup is really up to your imagination and the ingredients are definitely easily substituted for other veggies and seasonings!