Green Chile Stew in Wine and Poblano Verde

Green Chile Stew in Wine and Poblano Verde

“It is said” (whoever that may be) that the Pueblo Indians sought green chile as a cure for arthritis, acne, alcoholism, toothaches and even ulcers. There are even stories that in the sixteenth century in America a Jesuit priest told people to stay away from eating chilies because they were aphrodisiacs. We eat green chile because it is just delicious, and this recipe proves it.


  • 3 tablespoons olive oil

  • 2 pounds stew meat: 1 pound of beef and 1 pound of pork shoulder. Cut all of the meat into 1’ cubes

  • 1/2 large onion, finely chopped

  • 6 baby carrots, halved cross-ways

  • 8 very small red bliss potatoes cut in half

  • ½ fresh poblano pepper chopped

  • 1 stalk celery, finely chopped

  • 2 tablespoons tomato paste mixed with ½ teaspoon of flour

  • ¾ cup white wine or chicken broth

  • ¾ cup ChileBoss™ Poblano Verde

  • 2 tablespoons white wine vinegar

  • 3 cups water or beef broth (enough to cover the meat)

  • 1 large sprig rosemary

  • 1 small handful of roughly chopped cilantro

  • Sea salt and fresh ground pepper

  • ½ teaspoon lemon zest


  1. Place a large, heavy pot or Dutch oven over medium-high heat and add the olive oil.

  2. Season the meat with sea salt and pepper.

  3. When the oil is hot, add the meat and sear on all sides, 5 to 6 minutes.

  4. Remove the meat and reduce the heat.

  5. Add all the chopped vegetables to the pan and sauté for 3-5 minutes until they are soft.

  6. Remove the vegetables.

  7. Add the tomato paste and stir for 1 minute.

  8. Slowly add the wine and wine vinegar, making sure that all of the flour has been absorbed, then reduce the liquid by half.

  9. Add the meat, vegetables and the potatoes back to the pan and raise the temperature.

  10. Add the water or broth, the ChileBoss™ Sauce, 1 teaspoons salt, a generous grinding of pepper, and the rosemary .

  11. Bring to a boil, then reduce the heat to low and cover the pan and simmer gently for about 1 ½ hours.

  12. You might want to cook the last half-hour with the lid off to thicken the sauce. Check, and if the mixture is dry, and add more wine. After adding wine, always cook an additional 15 minutes. You do not want this sauce to be watery.

  13. Five minutes before removing the pot from the heat, add the cilantro. When the meat is tender and the sauce is thick, remove from the heat and add about a ½ teaspoon of lemon zest and correct the seasoning.

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