The 2 Spoons

this is amazing – louisiana shrimp and grits.

May 15, 2025 by Becky Spoon

I had shrimp and grits for breakfast this morning. Yes, breakfast! I absolutely love it! In New Orleans, shrimp and grits is commonly found on breakfast menus, and it’s a meal I can’t say no to. The shrimp are perfectly seasoned and the grits are creamy and rich. It’s the perfect way to start your day. #ShrimpAndGrits #BreakfastOfChampions

This recipe for Louisiana Shrimp and Grits is from John Besh’s Cookbook “My New Orleans The Cookbook”. Great Cookbook. Here’s the link https://amzn.to/2WbKTr7.

What do you need for this recipe?

FOR THE GRITS:

White Stone-ground grits
butter
heavy cream
salt

FOR THE SHRIMP:

olive oil
jumbo Louisiana, gulf coast or other wild American shrimp, unpeeled
Basic Creole Spices
andouille sausage or other smoked sausage
garlic
onion
green bell pepper
red bell pepper
fresh thyme
Basic Shrimp Stock
butter
fresh lemon juice
heavy cream
chives or the tops of green onions plus a couple of whole green onions sliced for serving

BASIC CREOLE SPICES

celery salt
sweet paprika
coarse sea salt
freshly ground black pepper
garlic powder
onion powder
cayenne pepper
ground allspice

A few years back, I attempted his recipe and it didn’t quite meet my expectations, probably due to a mistake on my part. However, I recently gave it another shot, meticulously adhering to his instructions, and the outcome was truly astonishing! This recipe is a fantastic rendition of the beloved New Orleans dish, boasting an absolutely delightful taste.

Making your own shrimp stock is crucial or buying high-quality seafood stock is necessary. The homemade shrimp stock enhances the richness, flavor, and depth of this dish. Prior to beginning your cooking, here is a recipe for shrimp stock: Basic Shrimp Stock

I had quick grits for breakfast, and they turned out well. However, I prefer longer-cooking stone ground grits and they are worth the extra time if you have . This recipe includes butter and mascarpone in the grits. Since I didn’t have mascarpone, I used cream cheese as a substitute. The grits tasted amazing! I might consider adding cream cheese to my grits in the future. Here’s a link to the stone ground grits:https://amzn.to/4cnzIRg

I like to buy the large head on shrimp because that is the best for making a rich stock. Not only do they make a better broth, they are actually about half price. When I’m cleaning the shrimp, I just remove the head portion, shell them and save for broth. I like to leave the tail because it prevents the shrimp from drawing up so much. I peel down to the last shell which holds the tail on. Then I cut a shallow slit down the back to devein and run under cold water. You always want to properly devein your shrimp.

Here’s another recipe I have from this cookbook, Barbecue Shrimp. It is amazing! https://the2spoons.com/love-this-easy-barbecue-shrimp/

awesome shrimp and grits.

You have to make this recipe soon! It is a favorite in our household! You need nothing more with this dish than a crusty French bread to sop up all the delicious juices in this dish.

Shrimp and Grits

Print Recipe

CourseAppetizer, Breakfast, dinner, Lunch, Main Course

Cuisinecajun, creole

Keywordgrits, louisiana, New Orleans food, shrimp, shrimp and grits

Ingredients

For the Grits

1 tsp salt
1 cup White Stone-ground grits
2 tbsp butter
splash of heavy cream

For the Shrimp

2 tbsp olive oil
24 jumbo Louisiana, gulf coast or other wild American shrimp, unpeeled
Basic Creole Spices **** Below****
1/3 cup minced andouille sausage or other smoked sausage
2 cloves garlic, minced
1/2 onion, minced
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
2 tsp chopped fresh thyme leaves
2 cups Basic ShrimpStock (see my link below in links)
2 tbsp butter
1 tsp fresh lemon juice
splash or two of heavy cream
chives or the tops of green onions plus a couple of whole green onions sliced for serving

Basic Creole Spices Makes 1/2 Cup

2 tbsp celery salt
1 tbsp sweet paprika
1 tbsp coarse sea salt
1 tbsp freshly ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
2 tsp cayenne pepper
1/2 tsp ground allspice

Instructions

For the Grits

Bring 4 cups water with the salt to a boil in a medium saucepan over high heat. Slowly stir in the grits, then reduce the heat to low; stir constantly to make sure the grits don't stick to the bottom. Simmer until all the water has been absorbed, about 20 minutes. Stir in the butter and mascarpone or cream cheese. Remove the grits from the heat and place a piece of plastic wrap on the surface to keep a crust from forming.
For the shrimp, heat the olive oil in a large skillet over moderate heat. Season the shrimp with Creole Spices and salt and sauté them in batches until they begin to brown but are not yet cooked all the way through; set aside.
In the same skillet, sauté the andouille or smoked sausage, garlic, onion, peppers, and thyme until they become aromatic, about 5 minutes. Add the Shrimp Stock and bring to a simmer. Stir in the butter and heavy cream and simmer until the sauce has thickened, 3–5 minutes.
Return the shrimp to the skillet and cook for an additional 5 minutes. Add the lemon juice and chives or just the green ends of the green onions thinly sliced. .
Divide the grits among the bowls. Arrange the shrimp in each bowl, spoon sauce around them, and garnish with sliced green onions. Enjoy!

Notes

Basic Shrimp Stock

you’ll love this easy Salisbury steak with mushroom gravy.

February 23, 2025 by Becky Spoon

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This Salisbury Steak with Mushroom Gravy recipe is quick, easy and the ingredients won’t break the bank. Even though, it can be an elegant dish. I think you and your family and friends will love this delicious comforting dish. What’s not to love about a tender meat patty that is loaded with yummy ingredients then slow cooked in a homemade mushroom gravy.

I’ve made this dish for the last 50 years+ for my family, especially for my boys. They loved it too. Not with the exact same seasonings, I’d make hamburger steaks with onions, salt, pepper, bread crumbs, eggs and Worcestershire sauce with a gravy of Cream of Mushroom soup and beef stock. When you were a single Mom with not a lot of money, these types of meals were perfect. We still to this day love comfort foods like this.

Homemade Savory Salisbury Steaks with Peas and Mashed Potatoes

What you need for this recipe.

Onions
Bread crumbs
Fresh garlic
Eggs
Milk
Ketchup
Beef Bullion
Worcestershire sauce
Olive Oil
Garlic Powder
Onion Powder
Mushrooms
Butter
Flour
Dijon mustard
Salt and Pepper

What to serve with this dish.

Because of the gravy, I love this with creamy mashed potatoes. Try my recipe for buttery mashed potatoes! They would be delicious with this! delicious buttery mashed potatoes!!

Although mashed potatoes are delicious alongside this delicious Salisbury steak, rice or egg noodles would work perfectly.

easy salisbury steak with mushroom gravy.

Just one pound of ground beef will make about 5 patties, so this really stretches for a family. With the mashed potatoes or buttered egg noodles or rice and a side vegetable like green beans this makes a satisfying meal. Even a can of green beans that you add extras too is a great side dish. Try this recipe: https://the2spoons.com/taste-like-fresh-easy-green-beans-with-pork/

easy salisbury steak with mushroom gravy.

This is one of those dishes I love to eat in a bowl! My new favorite dish for meals! Here are some of my favorites: https://amzn.to/3DdOjCn

Black dishes are a favorite of mine. I also love a simple white bowl. https://amzn.to/3D5JF9K

Here’s the recipe for this delicious easy dish! Enjoy!

Salisbury Steak with Mushroom Gravy

Print Recipe

Coursedinner, Main Course

CuisineAmerican

Keywordaffordable, comfort food, Easy, ground beef, inexpensive, mushroom gravy, onions, salisbury, salisbury steak

Ingredients

1 lb ground beef
2 slices fresh white bread or wheat torn into pieces I crumble them in a food processor
3/4 cup milk for soaking the breadcrumbs
1/2 onion, diced
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground thyme
2 tbsp ketchup
1 tsp Worcestershire sauce
1 tsp dijon mustard

Mushroom Gravy

1 tbsp olive oil 2
2 tbsp butter
1 garlic clove, minced or grated
1 onion, medium sliced
6 oz mushrooms (I used Baby Bella's)
3 tbsp all purpose flour
2 cups beef broth
1 cup water
1 tsp dijon mustard
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1-2 fresh thyme sprigs
salt and pepper to taste

Instructions

Place breadcrumbs in a bowl. Cover with the milk and allow to sit for a few minutes.
Add the beef to a large bowl and add the softened bread crumbs, the egg and the remaining ingredients. Use your hands to gently mix until just combined.
Divide into 4 to 6 balls and form into a thick patty. You don't want them flat like a Smashburger.
Heat oil in a skillet over high heat. Add the patties and cook the first side until browned, then turn and brown the other side (they will not be completely cooked inside but they will finish in the gravy). Remove onto plate.
Add the onion and cook until the onions are a bit translucent.
Add the garlic and mushrooms to the skillet and cook until the mushrooms are browned and they are tender. Don't add the salt until all of the water has released from the mushrooms and has been absorbed or cooked out.
Turn heat down to medium to medium low. Add butter. Once melted, add flour and cook stirring constantly to get the raw flour taste is gone. Maybe a minute or so.
Gradually add in beef broth, stirring as you go. Whisk in remaining Gravy ingredients.
Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste. Serve the steaks topped with the mushroom gravy with mashed potatoes or buttered egg noodles. Enjoy!

Ultimate comfort food – Old Fashioned American Goulash

February 3, 2025 by Becky Spoon

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Ultimate comfort food - Old Fashioned American Goulash — Ultimate comfort food – Old Fashioned American Goulash

Old Fashioned American Goulash is always a favorite in my home. It is comfort at it’s best. Curl up with a bowl of goulash on a cold night with the fire going and you are in heaven! At least I am.

So easy to make, all done in one pot on the stovetop. Loaded with macaroni, ground beef, tomatoes and spices, it really is delicious. This recipe also chipotle and I added cheddar and mozzarella cheese at the end. I love it with the cheese!

Always a Favorite, Old Fashioned American Goulash

Don’t confuse American Goulash which is normally referred to as just “Goulash” with Hungarian Goulash where apparently Goulash originated. According to Wikipedia:

American goulash, sometimes called slumgullion, is an American comfort food dish, similar to American chop suey. American goulash is usually referred to in the midwestern and southern United States as simply “goulash”. As a descendant, of sorts, of Hungarian goulash, the only real connection seems to be the name, and the inclusion of beef and paprika. http://en.wikipedia.org/wiki/American_goulash.

ground beef or turkey
minced garlic
yellow onion diced
water
beef broth
olive oil
tomato sauce
diced tomatoes
Chipotle (optional)
seasoning
Adobo Seasoning
bay leaves
seasoned salt
black pepper
elbow macaroni uncooked
Mozzarella Cheese
Cheddar Cheese

What to serve with American Goulash?

On this particular evening I just served this with my Southern Jalapeno cornbread. We really didn’t feel a need for more; however, if you have a young family or many that you are serving, you may want to add a side dish and maybe even a salad and a side dish.

Here’s the recipe for my jalapeno cornbread: so easy, the best jalapeno cornbread.

A nice green salad would work well. I’d dress it with a lemon and olive oil or a similar vinaigrette. Steamed broccoli would be good if your family likes broccoli, or you know, just a can of green beans or a can of corn would be great. We can’t always do the “fresh” vegetable route, so do the next best thing is to add a frozen or canned vegetable element.

I love these bowls I served this in. They are very inexpensive. Here is the link: https://amzn.to/4aMxwTf

Always a Favorite, Classic Beef Goulash

Hope you enjoy this recipe! It’s great!

Old Fashioned American Goulash

This dish is the ultimate comfort food. Loaded with noodles, beef, tomatoes, spices and last but not least cheddar and mozzarella cheese. My recipe has optional chipotle pepper because I just love the flavor it adds to this dish.

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

KeywordAmerian Goulash, beef goulash, cheesey, classic Beed goulash, comfort food, Easy, goulash, macaroni, old fashioned, pasta

Ingredients

1/3 cup extra virgin olive oil
2 lbs. ground beef (you could use chicken or turkey)
1 large onion, diced
1 bell pepper, diced
3 tsp. minced garlic
2 15-oz cans tomato sauce
2 15-oz cans diced tomatoes
2 1/2 cup water
1 cup beef broth (you can use Knorr beef bullion and add more water if needed)
3 Bay leaves
1 tbsp. Adobo seasoning
1 tbsp. Italian seasoning
1/2 tsp. seasoning salt (just salt if you don't have)
1/2 tsp. black pepper
2 cups elbow macaroni
1 cup Grated Cheddar Cheese (Optional)
1 cup Grated Mozzarella Cheese

Instructions

Heat a large pan to medium and add the olive oil. Add the ground and cook to about half cooked. Then add the onions, bell peppers and cook until the onions are translucent. Add your garlic, your seasonings. Easy on the salt at this time because the beef broth or beef bullion is salty and if you use seasoned salt you already have some salt which may be enough. You can actually not add anymore salt until the dish has simmered a little or even wait until the last.
Add the water, broth, tomato sauce, diced tomatoes along with the bay leaves. Bring to a boil and lower the heat and simmer covered for about 20 minutes stirring occasionally.
After simmering for the 20 minutes add the uncooked pasta and continue cooking for an additional 30 minutes or until your past is to your desired doneness.
Remove the bay leaves, and stir in the cheddar cheese. Right before serving, add the mozzarella cheese and enjoy!

I love Flautas de Pollo Ahogadas En Salsa Verde!

February 1, 2025 by Becky Spoon

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Flautas de Pollo Ahogadas En Salsa Verde

Chicken and Potato Flautas drowned in salsa Verde! Doesn’t this sound amazing? They are crunchy to the bite and the chicken that is mixed with soft mashed potatoes and cheese and seasonings as the filling is tender, so flavorful and absolutely mouth watering. All rolled up and quickly fried to a golden brown, these just hit the spot. They are then plated and covered with the delicious salsa Verde, lettuce, cheese and other topping of your choice These flautas stay crispy until the end and when you are finished you are looking forward to the next time you can eat them. Let’s get started with how to make these delicious flautas!

I had seen taquitos or flautas in I guess a TexMex way. I was happy when my friend that lives in Mexico taught me how to make these the right way, from Mexico. Even after her instructions I also watched several videos to make sure I was making them right. Now I do! I hope you will too!

They are not difficult, once you have your ingredients prepared. You can start the day before cooking the potato mixture with the chicken and cheese. You can make your salsa Verde a couple of days in advance and you can even roll your flautas ahead of time, safely store them covered well in your refrigerator. This will actually help them to hold together in the frying process.

These Flautas de Pollo Ahogadas En Salsa Verde, or rolled tacos filled with chicken, potato and cheese, fried and covered in salsa verde, topped with cotija cheese and crispy lettuce, truly are an absolute favorite! They are crunchy, with a well seasoned filling, and a little kick is added my topping off with a little spicy salsa verde!

Flautas de Pollo Ahogadas En Salsa Verde

These flautas will be excellent for game days this fall! or a weeknight meal. You can make the flautas ahead of time and freeze them. You can make the salsa Verde ahead also and freeze in small containers. When you are reheating the flautas, heat them in an air fryer or in the oven so they will crisp up again. Thaw your salsa and heat in a sauce pan, then top with cheese of your choice (I like the more authentic cotija crumbles) and add the crispy shredded lettuce! Perfection!

Game day, place them on a heating plate similar to this along with the salsa Verde. Have the cheese and shredded lettuce in a container on a bed of ice to keep it chilled, along with extra salsas you may want to have available. You could add chopped onions, cilantro, tomatoes and radishes as additional garnishes.

Your guest can build their own perfect Flautas. Here’s the link for the heating tray: https://amzn.to/3RKWxHh. By the way, this heating tray is on sale right now! I am a real stickler about my food being served hot!

What do you need to make these delicious flautas?

For the Salsa Verde:

Tomatillos
Poblano
White onion
Garlic
Jalapeno
Salt and Pepper
Oil

For the Filling:

Chicken
Potatoes
garlic
Onions
Muenster or Monterey Jack Cheese
Salt and Pepper

Garnishes:

There are a number of garnishes you can eat on flautas! Here’s a few you can chose from:

Thinly sliced radishes
Thinly sliced red onions or pickled red onions
Shredded lettuce.
More cheese, try cotija too

Need a guacamole recipe? Try this: #1 – delicious guacamole!

This recipe is small. Feel free to double or triple! Let me know what you think.

Flautas de Pollo Ahogadas En Salsa Verde

Print Recipe

Servings servings

Ingredients

For the Filling

1.5 lbs chicken breast
1/2 white onion
1 head of garlic
2 bay leaves
salt and pepper
2-4 medium potatoes, skin on
shredded muenster cheese

Salsa Verde

1 lb tomatillos
4 cloves garlic
1-2 whole jalapeno peppers, stems removed
1/4 white onion
1 whole poblano pepper
1/2 cup cooking water
1 tsp oregano
small bunch of cilantro
salt to taste
oil

To assemble

12-16 corn tortillas softened in oil or microwave
shredded lettuce
Cotija Cheese
oil for frying the flautus

Instructions

For the filling

PLace the chicken along with the other ingredients and cover with water. Bring to a boil and cook until tender. Boneless chicken breast will cook in 12-15 minutes, bone in will take a little longer.
Remove from heat when done and allow to cool so you can shred it.
Add the unpeeled potatoes to a pot of salted water and cook until tender. When done, remove from the heat and allow to cool. When you are able to handle, peel the potatoes.
Shred the chicken and add to a bowl. In another bowl, roughly mash the potatoes. Combine the chicken and the potatoes along with the grated muenster cheese. Salt and pepper to taste. Set aside

To assemble

Heat a skillet with a little oil. Heat to medium high and one at a time add the corn tortillas to soften and quickly remove them.
Fill each tortilla with the chicken mixture until all are complete. Heat a skillet and fill with enough oil to fry the flautas. Heat to medium high and continually turn them to prevent burning.
Drain on a wire rack or paper towels.
To assemble:
Spoon some of the Salsa verde onto the plate, Place 3 or 4 flautas on top. Ladle more sauce on top. Add shredded lettuce, Cotija cheese. Enjoy,
Additional garnishes can be thinly sliced onions or pickled onions. Crema would be great. Guacamole or sour cream, yum.

Heavenly Chicago Italian Beef sandwiches! You will love these!

January 29, 2025 by Becky Spoon

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Consider these delectable Chicago Italian Beef sandwiches for really any occasion! They’ll elevate your weeknight dinners and delight your holiday guests. Whether cooked in a crock pot, oven, or Instant Pot, these sandwiches offer versatility. You can even prepare them ahead of time, reheating then only the assembly left before you entertain. And let’s not forget, these sandwiches are simply irresistible!

I melted provolone cheese on top of toasted buns and briefly broiled them. To prepare for your gathering or party, have a crock pot with beef, heated Au jus, and halved buns ready. Fill the buns with cheese, meat, and peppers. Serve with hot Au jus for dipping, along with bell peppers and giardiniera.

What you need to prepare these:

boneless beef chuck roast
salt and pepper
vegetable oil
medium onion
dried Italian Seasoning
crushed red pepper
6 cloves garlic
dry red wine
beef stock
fresh thyme
For the Sweet Peppers
green bell peppers
granulated garlic
salt and pepper
Sandwich Build
hoagie rolls
Hot Giardiniera

I purchased a boneless chuck roast that had exceptional marbling. The end result was remarkably tender! I utilized my Instant Pot to cook it, setting the timer for an hour. The Au jus is incredibly tasty! It possesses a spicy twist reminiscent of a French dip, elevated by the inclusion of the essential Giardiniera – a traditional Italian blend of pickled vegetables.

I bought my Giardiniera from Vienna Beef Company in Chicago. Here’s the link: https://www.viennabeef.com/shop-category/condiments/.

You can also get this from Amazon. Here’s the link for Amazon: https://amzn.to/37LRRXT.

I’ll add a recipe for the Giardiniera but i find it easier to buy. I’ve even seen it at Sams Club and HEB.

need more sandwich recipes?

Check out this link for another delicious make ahead sandwich option. It’s my Muffuletta recipe! You can find it here: https://the2spoons.com/love-a-new-orleans-muf fuletta /. Plus, the Muffuletta can also be prepared in advance.

Amazing Chicago Italian Beef (Pot Roast Style)

Here’s the recipe for these game day sandwiches!

Chicago Italian Beef

Print Recipe

CourseAppetizer, dinner, Lunch, Main Course

CuisineAmerican, Italian

KeywordChicago, Game Day, game day food, giardiniera, Italian Beef, Italian Beef Sandwiches, pot roast

Ingredients

1 3 lb boneless beef chuck roast
salt and pepper
2 tbsp vegetable oil
1 medium onion, chopped
2 tbsp dried Italian Seasoning
1 tsp crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
3 cups beef stock
2 sprigs fresh thyme

For the Sweet Peppers

4 green bell peppers, seeded and cut into strips
2 tbsp olive oil
1 tsp granulated garlic
salt and pepper

Sandwich Build

6 soft, hinged sub or hoagie rolls
Hot Giardiniera, recipe follows if you want to make

Homemade Hot Giardiniera

1/4 cup table salt
1 cup small diced carrots
1 cup tiny cauliflower florets
4-8 Serrano peppers, sliced 1/4 inch
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tbsp dried oregano
1/2 tsp freshly ground pepper

Instructions

For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
For the sandwich build: If you like, open the bun and toast it in a little butter in a skillet. Remove from the skillet and add provolone cheese and place under the broiler. Remove and place some beef on the roll, then some sweet peppers and then some Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus or serve with a bowl to each person.
If you are serving these for a crowd, you can omit the toasting and just lay out the ingredients for everyone to build their own sandwich.
Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.

We Love this #1 Hatch Green Chile Stew

January 20, 2025 by Becky Spoon

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We Love Traditional Hatch Green Chile Stew

Traditional Hatch Green Chile Stew has been a family favorite for years. I mean WE really love Traditional Hatch Green Chile Stew! It is loaded with tender pork, some potatoes, a beautiful gravy created from long and slow simmering, and of course the Hatch Green Chile.

This is just one of those stews that you may not be familiar with unless you have traveled to New Mexico. The Hatch green and red chile are unique to the area and they are amazing in taste, both of them, and we absolutely love both. You can get mild, medium or hot. I tend to use a combination of mild with a medium or a hot. We like a little kick, but not too hot to eat!

The harvest of the green Chile is seasonal. When you are in New Mexico, and even now in Texas you will find fresh green chilies and they will roast them for you. I store them in individual bags in the freezer for future use. You have to try them if you haven’t already! One of our favorite uses of the frozen green Chile in the freezer throughout the year is the Hatch Green Chile Stew! I’ve ordered them online when I have missed the harvest.

Roasted Hath Green Chile — Roasted Hatch Green Chile

I’ve ordered them form Hatch Chile Store many times. You can get them fresh or roasted, you can get them peeled and chopped, frozen which I prefer these days.

Green chile, just like Red chile is available in mild, medium, or hot. If you aren’t familiar with these chiles, I’d start with mild and medium. I have used Hot before and have not been able to eat it because it was fire. So I usually buy mild and medium and depending on the heat of the medium, I’ll add some medium because a little heat is good. You may be able to handle a lot of heat. My husband could…..but I can’t do too hot.

You can actually get 505 Southwestern brand from Amazon. https://amzn.to/4h5svb4. I think you can get these also from HEB also and I have used this brand often.

We Love Traditional Hatch Green Chile Stew

I make a lot of recipes with New Mexico Hatch Green Chile. Another recipe I have on the blog is my green chile enchiladas. Here’s the link. We Love New Mexico Hatch Green Chile Beef Enchiladas

New Mexico Hatch Green Chile Beef Enchiladas

I like both recipes. They are both absolutely delicious. You need nothing to serve with this stew except for some flour or corn tortillas. You’ll need a lot of tortillas to sop up the ever last bite of this Chile goodness!

What do you need for this dish?

olive oil or vegetable oil
pork shoulder
onion
garlic
flour (if you are gluten free a masa slurry will work)
fresh tomatoes
Hatch green chiles
jalapeno
salt
pepper
sugar
chicken or beef broth
*Potatoes are optional…they are not traditional, but I love the addition of potatoes

Here’s the recipe! Let me know what you think!

Traditional New Mexico Green Chile Stew

Print Recipe

Coursedinner, Lunch, Main Course

CuisineMexican, new mexico

Keywordgreen chile, green chile stew, hatch, hatch green chile, New Mexico, new mexico green chile stew, pork, traditional

Servings Servings

Ingredients

2 tbsp olive oil or vegetable oil
2 lbs pork, cut into 1-inch pieces (I use pork butt, shoulder)
1/2 Cup onions, chopped
1 clove Garlic, minced
1/4 cup Flour (if you are gluten free a masa slurry will work perfectly after the pork is tender and your stew has completed)
2 cups fresh tomatoes, peeled and chopped
2 Cups fresh green chiles, roasted, peeled and chopped or 2 cups frozen green chiles (or good quality in a Jar like 505 Southwestern)
1 fresh jalapeno pepper, chopped
1 tsp salt
1 tsp freshly ground black pepper
1 tsp sugar
1 cup Chicken or beef broth (more if needed)
2-3 large russet potatoes, cut into the size of your choice The potatoes are optional…they are not Original, but I like my stew with potatoes

Instructions

Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender. Serve with flour tortillas, or corn if you prefer.