Rudy’s Green Chili Stew Recipe

Intro

Some dishes do have the power to warm you up. Rudy’s Green Chili Stew Recipe is one of such gorgeous, soulful meals that will never fail. It is warm, spicy, and even a bit smoky, and feels like a hug by a close friend.

This is a rustic, simple, and extremely bold Southwestern stew. It is the type of food that will make a cold night a special one. Since I cook it every time, my kitchen is filled with the aroma of comfort, spice, and love cooked slowly.

Ok, time to get into it– I feel like this stew may also become your new favorite dish.

What is Rudy’s Green Chili Stew?

Rudy’s Green Chili Stew is a hot, savory, somewhat spicy meal prepared out of tender pork, green chilies, and potatoes. It is based on the stews that were so hearty in the Southwest, particularly in such states as New Mexico and Texas.

This dish is made with roasted green chilies, most often Hatch chilies. They inject a different smoky warmth that does not burn but is lovely. Pork, onions, garlic, and broth are added, and you now have a simple yet memorable stew.

The thing that I like about the Green Chili Stew Recipe by Rudy is that it is balanced. It’s not just spicy. It is also grounded, a bit tangy, and full of flavor, which increases with each bite.

The pork becomes soft and almost melted. The chilies and spices are absorbed by the potatoes, making them soft little flavor bombs. It is the best bowl of coziness, particularly on cold nights or lazy weekends.

The History of My Discovery of This.

The Rudy’s Green Chili Stew Recipe is something that I learned during a trip to Texas. On a cold night, I was at Rudy Country Store and BBQ to have some brisket. As I waited in line, I noticed there was a large pot of stewed green chili boiling by the counter.

Asked him to bring me a little cup on the side. A single swallow down–and I was addicted. It was spicy but not too much. It was rich and cozy, and more comfortable than I could tell. I even ordered a full bowl.

I could not get it out of my mind afterward. In my house, I began to fuss until I nailed my copy of Rudy’s Green Chili Stew Recipe. And it is pretty like the actual thing, you see, almost better, too, as it is cooked in your own kitchen with love.

Equipment You’ll Need

You will not require any fancy Equipment in this Rudy’s Green Chili Stew Recipe, don’t worry. Only a couple of basics, which you should already have:

• A big thick thick-bottomed pot or Dutch oven.
• A sharp object to slice pork and vegetables.
• A wooden spoon for stirring
• Measuring cups and spoons
• A ladle for serving
• Optional: a slow cooker in case you want to make it low and slow.

That’s it! The food is sometimes the best made with the most basic equipment.

Ingredients

The following are all you will require in order to prepare Rudy’s Green Chili Stew Recipe at home. I prefer fresh ingredients when I can have them – there is a great deal of difference in taste in that.

For the Stew:

• 2 pounds pork shoulder, trimmed and cut into 1-inch cubes.
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 1/2 cups green chilies roasted (Hatch chilies are preferred)
• 4 medium peeled and diced potatoes.
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• 4 cups chicken broth (low sodium if possible)
• Salt and pepper to taste

Optional Add-ins:

• 1 can of diced green chili tomatoes.
• 1/2 teaspoon chili powder to spice it up.
• Squeeze of lime juice prior to serving.
• Fresh cilantro for garnish

This blend of ingredients forms different layers of flavor- spicy, savory, and satisfying.

Instructions

Okay, we are going to cook this beautiful stew! It is a very basic process, yet each step is full of depth and richness.

Step 1: Brown the Pork

Heat your pot with medium-high heat oil. Place the pork cubes and fry them on all sides. And do not hurry this part–it is where the juiciness starts.

Step 2: Add Aromatics

As soon as the pork is browned, put in the chopped onion and the garlic.

Simmer and prepare until the onion is soft and golden.

Step 3: Season It Up

Add cumin, oregano, smoked paprika, salt, and pepper. Allow the spices to roast for a minute; they will give off an incredible odor.

Step 4: Add Chilies and Broth

Add the roasted green chilies. Pour in the chicken broth then. Bring it all to a gentle boil.

Step 5: Simmer

Turn the heat to low and simmer with the lid on, and cook 45 minutes. Stir every so often to avoid having things stick to the bottom.

Step 6: Add Potatoes

Add the diced potatoes after 45 minutes. Keep on cooking until they become tender, approximately 20 minutes.

Step 7: Taste and Adjust

Taste the broth. Add salt, pepper, or chili when necessary. In case you want it tangy, squeeze in some lime juice.

Step 8: Serve Hot

Pour the stew into bowls and sprinkle with cilantro. And eat it with hot tortillas or cornbread as an accompaniment.

And there you have–your own batch of Green Chili Stew ready to be swallowed.

Tips for the Best Flavor

It takes a little trimming to make your stew good to memorable.

• You should roast your chilies fresh. The smoky skin adds magic.
• Don’t skip browning the pork. That yellow rudiment forms the taste.
• Simmer low and slow. The more it is cooked, the more flavor it develops.
• Use real broth. Good store-bought broth or homemade is different.
• Rest before serving. Allow the stew to simmer 10 minutes- it becomes thick and richer.

Variations You Can Try

The artistry of the Rudy’s Green Chili Stew Recipe is that you can adjust it to your temperament.

Prepare it using chicken: Boneless chicken thighs as an alternative to pork.

Go vegan: Replace meat with corn, beans, or zucchini.

Add heat: Add jalapeño or a pinch of cayenne.

Enrich: Add 1 teaspoon sour cream, stirred in.

Smoke it: Add smoked salt or chipotle powder.

Every version has its charm. I have stewed it many times, and it is wonderful.

Serving Ideas

I make it casual and comfortable when it comes to serving. The Rudy’s Green Chili Stew Recipe is my favorite in the following ways:

• On warm flour tortillas to get it down. Recipe
• On a bed of hot rice, to a good meal.
• On a side of cornbread or buttermilk biscuits.
• Crowned with shredded cheese and a dollop of sour cream.
• Served with freshly cut cilantro or green onions.

And, at least, you will wish to take a second bowl, like me, before it is finished.

Storing and Reheating

The stew is even better the next day. All the flavors become comfortable and mix well overnight.

To store:

• Allow it to cool to room temperature and then store it in an airtight container in the fridge.
• It’ll last for up to 4 days.

To freeze:

• Divide into portions in containers or freezers.
• It will last up to 3 months.

To reheat:

• Heat it on the stovetop on medium heat.
• Add a splash of water or broth in case it is too thick.

The Reasons You Will Fall in Love with this Rudy’s Green Chili Stew Recipe.

And this is the reason why Rudy’s Green Chili Stew is a killer dish:

• It’s simple yet full of flavor.
• It prepares exceedingly simple ingredients that you are likely to get.
• It is warm and wholesome and best suited to chilly nights.
• It can be customized – add some spice or cool it down.
• It cooks and makes your home smell good.

Besides that, it is something special in the way it connects people. Something to eat on the stove can never be bad.

A Few Words About Hatch Green Chilies.

It is impossible to discuss this stew without mentioning Hatch chilies. They are the production of Hatch Valley in New Mexico and are known for their distinctive taste. They are smoky, a bit sweet, and just right in the amount of heat.

You can roast fresh ones, which should be roasted until the skins are blistering, and then they peel off readily. Otherwise, tinned Hatch chilies would be fine as well. It is they that make the Green Chili Stew Recipe of Rudy so true to form and tasty.

Perfect Drink Pairings

Feel like taking your food a notch higher? The following are some of the beverages that go well with this stew:

• A Mexican beer, such as Modelo or Pacifico, that is cold.
• Sparkling lime non-alcoholic soda.
• Salt and lime light margarita.
• Iced lemonade tea

With every spoonful, the chili is counterbalanced by the warmth, and the stew is made richer.

Cooking for a Crowd

This is a recipe that is ideal for parties. Upgrading is simple and even more so, easy to keep warm. Increase ingredients by a half or a third. Simmer it in a large pot or a slow cooker. 

It should be served buffet-style in bowls of toppings, such as cheese, sour cream, and lime wedges. Believe me, your guests will demand the recipe before the night is over.

Final Thoughts

Whenever I prepare Rudy’s Green Chili Stew Recipe, I recall why I had fallen in love with the cooking process. It is not merely about nourishing the people, but extending your comfort, warmth, and a little bit of yourself in every mouthful.

The soul of Southwest is packed into one stew. It is daring, rough, and crafted to suit individuals who value authentic taste. And thus take your pot, and shake up your sleeves, and make your kitchen smell like magic. After trying it, you will know why this recipe is so popular.