Mexican Green Chilie Stew


1 tbs vegetable oil
1 medium onion, minced
3 cloves garlic, minced
2 medium white potatoes, peeled and cut int 1/4 x 1 inch pieces
1 lb of fresh green cubanel or Anaheim chilies, roasted, peeled and chopped
1 cup dry pinto beans, washed, soaked overnight, drained, washed again, then cooked in 4 cups of chicken stock until tender.
This is a stick to your ribs dish that is a favorite in Mexico.
  • Roast the chilies on all sides over a gas range, broiler or over charcoal.
  • Once the skin blisters on all sides (it should be almost black) add the chilies to a  zip lock bag and seal for 10-15 minutes. This will help you to easily remove the skins.
  • Remove the skins, slit open the chilies and remove the membrane and seeds. Do not rinse.
  • Chop the chilies and reserve.
  • In a large sauce pan, heat the oil and fry the chopped onion for 2-3 minutes.
  • Add the garlic and potatoes and fry for 7-8 minutes or until the potatoes are tender. Take care not to burn the garlic.
  • Add all of the ingredients to the pinto beans and simmer uncovered for 45-50 minutes.
  • Serve with warm tortillas.




25 min


1 hr


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