Green Chile Stew Recipe – Cure for the Common Cold

While I lived in Albuquerque, New Mexico (yes, New Mexico is a State, the 48th state to the Union I believe and in between Texas and Arizona…..you’d be surprised how many people do not know this), anyway off on a tangent there.

While living in Albuquerque I would thrive, drive for miles, beg, steal, cheat, scrap, slap, bum, cry, and whine for this sacred cure for the common cold. What could be so sacred? What could be the ultimate cure for the common cold?

Ah, yes, green chile stew is the end all, be all, hotter than hell, or milder than mild, open your airways and pump you full of vitamin C while being a tasty Southwestern alternative to chicken noodle. I for one and am not a fan favorite of the boring, old red canned version of chicken noodle. So I opt for the green chile stew. And now with the family down with the sickness, I reached into the depths of my pantry to find the oh so tasty ingredients to make my very own version of a New Mexican favorite. Mind you this is the lazy white lady version of a New Mexican favorite, so I will include the original ingredients in parentheses:

3 chicken breasts (1lb pork), diced or shredded
4 (4oz)cans green chile, hot or mild or both (6-8 large fresh, large roasted Hatch green chiles)
1 Large can of stewed tomatoes, or 1 10oz can of diced tomatoes
4 c. beef or chicken broth or 5 bouillon cubes, chicken or beef
3 garlic cloves
1/2 red onion
2 T. EVOO
3 T. Cumin
1 T oregano
1/2 bag, of cubed frozen hashbrowns, or fresh diced potatoes
1/4 c. (about a handful) of cilantro
1 dutch oven or large kitchen pot

1. Grill and or brown the meat of your choosing, adding cilantro before completely browned. If browning meat instead of grilling, use dutch oven or kitchen pot to brown, remove meat after browing and cooking thoroughly making sure to keep pot warm.
2. Add EVOO, finely chopped garlic, and chopped onions, sautee, and brown onions until almost carmelized, then returning meat to the pot.Cook for 3-5 minutes in sautee mix of garlic, onions, and EVOO.
3. Add 2 cans (or half the chopped roasted Hatch green chile), being sure to stir and reduce heat to medium, medium-low.
4. Add can of tomatoes, stirring slowly, and during this time add bouillon cubes and or slowly add stock and or broth 1/2 c. at a time, cover and stir slowly from time to time.
5. Add remaining cans of green chile (or remainder of chopped Hatch chiles), add cumin, oregano and stir thoroughly. Cover and cook for another 3 minutes.
6. Finally, add half bag of frozen, cubed hashbrowns, stir thoroughly, cook for another 3-5 minutes, salt and pepper to taste. Serve with warm tortillas.

Nutrition Facts
Serving Size 272 g
Amount Per Serving
Calories 137
Calories from Fat 23
% Daily Value*
Total Fat 2.6g 4%
Saturated Fat 0.6g 3%
Cholesterol 30mg 10%
Sodium 500mg 21%
Total Carbohydrates 13.0g 4%
Dietary Fiber 3.2g 13%
Sugars 2.0g
Protein 15.0g

Vitamin A 7%
Vitamin C 27%
Calcium 7%
Iron 15%