El Paso Green Chile Stew
I remember my grandfather’s second wife, Mimi, making this green chile stew at the holidays. She was from New Mexico, so she made many dishes with green chiles. I especially remember this one because she used the leftover pot roast instead of pork – because my grandfather loved pot roast. The heat in the green chiles feels good, especially on a cold day. This recipe is super easy to make and a meal that everyone will love!
- 2 tablespoons olive oil
- 3 tablespoons El Paso Spice Blend, divided
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 1 large yellow onion, chopped
- 2 12oz. jars roasted green chiles
- 8 small Yukon gold potatoes, diced
- 32oz. beef broth
- 2 cups roasted corn,
- 2 cups leftover pot roast, chopped
- 7 corn tortilla tostada shells
- 1/3 small block of Pepper jack cheese, shredded
- 1/2 block of queso fresco
- Add 2 tablespoons olive oil to large stock pan
- Add in onions, green & red peppers, and let cook for 5 minutes.
- After 5 minutes, add in 2 tablespoons of El Paso Spice Blend, mix well, and let cook for another 4 minutes
- Add in potatoes and 1 tablespoon El Paso Spice Blend, mix well and then add in both jars of roasted green chiles and 1/2 cup of beef broth. Bring to a light boil
- Add in corn and 2 cups beef broth. Cover and cook for 20 minutes, stirring occasionally. We are just waiting for the potatoes to get soft
- Once potatoes are soft, add in pot roast and remaining beef broth and let come to a boil.
- For topping: Crush corn tortillas into small pieces in a mixing bowel. Add in pepper jack and queso fresco cheese and mix well.
- Serve in bowel with tortilla and cheese mix sprinkled on top!