This simple New Mexico Green Chile Stew is a staple in our household.
It’s full of rich Southwestern flavors that you’re going to love.
On a recent trip to Santa Fe I saw a lot of green chile stew on restaurant menus. It sounded delicious, but was never vegan so I didn’t try it. Whenever that happens, I figure the best thing to do is make my own version that is vegan.
This version was adapted from the Santa Fe Cooking School‘s recipe and if you’re a green chile fan, you’ll definitely want to make it ASAP.
Ingredients
There are so many amazing flavors in this recipe that you’d come to expect from Southwestern fare. There are—obviously—the green chiles, which provide just the right amount of heat. Mixed with the chipotle chiles and adobo sauce, the balance is fantastic. Not too hot, but not mild either.
Instead of pork butt, which is what most green chile stews call for, I used Sweet Earth’s Traditional Seitan Strips for the protein. While cooking in the stew they become so soft and tender. If you like a little more “meat” in your bowl, I recommend my “Tastes Like Chicken” Seitan recipe. That’ll yield more than you’ll know what to do with. (Hint: you can refrigerate it as use it in a ton of other recipes.)
Then there are the staple vegetables: potatoes, onions and red peppers. All the things that make a stew great!
This recipe is very easy to make, and tastes fantastic. It’s great on a cold day when you want to be warmed up, or even on a warmer day when you just want something simple and delicious. And if you want another green chile recipe because you’re hooked on them like I am, try this Green Chile Chickpea “Tuna” Melt!
Tell Me What You Think
As always, I’d love to hear your thoughts on this New Mexico Green Chile Stew if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
New Mexico Green Chile Stew
Ingredients
- 3 Tbsp. vegetable oil
- 16 oz. seitan I used Sweet Earth Traditional Seitan Strips, but my “Tastes Like Chicken” Seitan recipe works well, too, if you want to make a large batch.
- 1 ½ cups diced onion
- 1 Tbsp. minced garlic
- 6 cups vegetable broth
- 2 tsp. salt
- 1.5 lbs. white potatoes cut into 1" cubes
- 8 oz. diced green chiles
- 1 Tbsp. Chipotle diced, in Adobo sauce
- 3 Tbsp. diced red bell pepper
- 2 Tbsp. chopped cilantro
Instructions
- Heat the oil over medium heat and sauté onions until golden.
- Add the garlic and sauté for 1 minute.
- Stir in seitan, broth, potatoes and salt, and bring to a boil. Reduce the heat and simmer for 40 minutes, until the potatoes are tender.
- Add the green chiles, chipotle in adobo and red bell pepper. Cook 10 to 20 minutes longer.
- Stir in cilantro and remove from heat.
Nutrition
[…] its flavor. I did try to add a few things I doubt were in that restaurant version, but much like my New Mexico Green Chile Stew from last month, this one is still a very simple recreation. And while I do still love a […]