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Home » Recipes » Green Chili Stew with Pork

Green Chili Stew with Pork

by Mike Hultquist · Nov 27, 2020 · 64 Comments

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Green Chili Stew Recipe with Pork

This green chili stew recipe is made with lots of roasted green chilies, potatoes and tender chunks of pork simmered low and slow until perfect. So easy!

Green Chili Stew Recipe with Pork

It's time for some stew, my friends! But not just ANY stew. Today we're cooking up a super flavorful, beautiful pot of Green Chili Stew that is destined to become one of your new favorite recipes.

This stew is loaded with flavor, filled with a nice variety of green chilies that you'll roast until tender and flavorful. It's also got some wonderful seasonings, as well as pork shoulder that becomes fall-apart tender as it cooks low and slow in the pot, letting all those flavors meld together.

There is nothing more wonderful, or maddening at times, than a pot of aromatic stew simmering away on the stove top, wafting through the house, driving you crazy with desire.

It might be tough to wait! But wait, you must. Green chili pork stew is definitely worth the wait.

The great thing about this recipe is that it can be made with your choice of green chilies, so consider which ones you'd like to cook with beforehand, then schedule it up!

Chunky Green Chili Stew in a pot with lots of pork and potatoes

Let's talk about how we make it, shall we?

Green Chili Stew Ingredients

  • Green Chilies. You'll need a couple pounds for this recipe, which is quite a bit. You can use a variety, such as Hatch Chiles, poblanos, Anaheims or a mix. See the Recipe Tips and Notes section on pepper choices.
  • Oil for Cooking. I use olive oil.
  • Pork. I use pork shoulder, though pork loin works great here. Also, consider beef chuck roast. Also delicious.
  • Seasonings. I use New Mexican chili powder, paprika, cumin and salt and pepper to taste.
  • Vegetables. Onion and garlic. Flavor builders.
  • Broth. I use chicken broth or chicken stock for this recipe, but beef broth is good, too
  • Potatoes. Yellow potatoes are great, though use your favorite.
  • Carrots. I like them for flavor and to round out the dish. Consider other root vegetables.
  • Cilantro. Adds a nice fresh pop of flavor at the end, and for garnish.

How to Make this Green Chili Stew - the Recipe Method

Roast the Chili Peppers. First, slice your chosen green chili peppers in half lengthwise and set them onto a baking sheet.

Green chili peppers, ready for roasting

Bake them at 400 degrees F for 20 minutes, or until their skins blister up.

Roasting Green Chilies

Learn more about how to roast chili peppers.

Cool them slightly, then peel off the skins and discard them.

Chop the roasted peppers and set them aside.

Chop and Season the Pork Shoulder. While the peppers are roasting, toss the chopped pork shoulder with 2 tablespoon olive oil, chili powder, paprika, cumin and salt and pepper.

Pork shoulder, cubed and seasoned

Brown the Meat. Heat a large pot to medium heat. Add the pork shoulder and brown the pieces on each side, about 5 minutes. Scoop the browned pork shoulder into a bowl and set aside.

Browned pork shoulder

Cook Onion and Garlic. In the same pot, add the onion and cook for 5 minutes, until softened. Add a bit more olive oil if needed.

Add the garlic and cook another minutes, until you can smell the gorgeous garlic.

Fill the Pot. Add the browned pork along with the stock, potatoes, carrots and chopped roasted peppers. Here is what the whole pot looks like as it is just starting to get simmering.

Green Chili Stew with Pork simmering in a pot

Simmer the Stew. Bring to a boil, then reduce the heat and simmer for at least 90 minutes. You can simmer longer to develop even more flavor.

Swirl in the Cilantro. When ready to serve, remove from heat and swirl in the cilantro.

Serve the Green Chile Stew. Serve into bowls and garnish with extra cilantro. I like to toss on some fresh pepper slices and spicy chili flakes as well.

Green Chili Stew in a pot, ready to serve

Boom! Done! Green chili stew is now ready to serve! Looks wonderful, doesn't it? Nice and meaty and chunky and gorgeous to behold. It smells wonderful in here. This is comfort food at its finest, my friends.

Recipe Tips & Notes

  • The Green Chilies. A variety of peppers with different heat levels will give a more balanced stew. I used green bell, cubanelles, jalapenos, and serrano peppers, though I have also made this recipe with Hatch chiles, Anaheims, and poblanos. There are many options. Any New Mexican green chilies will make this recipe fabulous. Beware making this with only hotter peppers, such as serranos or even jalapeno peppers. You'll get a very hot green chili stew this way. Some of my spicy food loving friends might love this. However, others might not. Consider your peppers accordingly.
  • Simmering Time. The longer you simmer, the better this stew gets. I kept mine going another hour to let everything more fully meld, but it'll be ready in about 1.5 hours or so. Simmer for 1 hour minimum, but check it at 45 minutes to see if the meat is tender enough for your liking. You won't need as long with more tender cuts of meat like pork tenderloin.
  • Refrigerate for Even More Flavor. You can also refrigerate it in the cooled pot overnight to let the flavors develop even more, then reheat the next day for an outstanding green chili stew.

Green Chili Stew in a pot

Try Some of My Other Popular Soup and Stew Recipes

  • Creamy Roasted Hatch Chile Soup
  • Chunky Southwest Chicken Soup
  • 30-Minute Sweet Potato Soup
  • Cheesy Guajillo-Potato Soup
  • Chicken Tortilla Soup
  • Easy Taco Soup
  • Sweet Pepper-Sweet Corn Chowder
  • Spicy Sausage Soup
  • Roasted Poblano Soup
  • Carne Adovada
  • Chicken Pozole
  • Brunswick Stew
  • Albondigas Soup (Caldo de Albondigas)
  • See all of my Spicy Soups and Stews Recipes

That's it, my friends! I hope you enjoy your green chili stew! Extra pork for me, please!

Stirring Green Chili Stew in a pot with a spoon

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Green Chili Stew Recipe with Pork
Print

Green Chili Stew Recipe with Pork

This green chili stew recipe is made with lots of roasted green chilies, potatoes and tender chunks of pork simmered low and slow until perfect. So easy!
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Course: Main Course, Soup
Cuisine: American
Keyword: recipe, soup, spicy, stew
Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes
Calories: 195kcal
Author: Mike Hultquist
Servings: 8
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5 from 24 votes
Leave a Review

Ingredients

  • 2 pounds green chili peppers of choice I used a variety – see the discussion above
  • 2 tablespoons olive oil + more as needed
  • 1 1/2 pounds pork shoulder cut into bite sized pieces (chuck roast is good, too)
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 medium onion chopped
  • 4 cloves garlic chopped
  • 6 cups chicken broth beef broth is good, too
  • 1 pound yellow potatoes cut into small cubes
  • 2 medium carrots peeled and cut into small cubes
  • 1/4 chopped cilantro or to taste (+ more for garnish)

Instructions

  • Slice the peppers in half lengthwise and set them onto a baking sheet. Bake them at 400 degrees F for 20 minutes, or until their skins blister up. Cool them slightly, then peel off the skins and discard them. Chop the roasted peppers and set them aside.
  • While the peppers are roasting, toss the chopped pork shoulder with 2 tablespoon olive oil, chili powder, paprika, cumin and salt and pepper.
  • Heat a large pot to medium heat. Add the pork shoulder and brown the pieces on each side, about 5 minutes. Scoop the browned pork shoulder into a bowl and set aside.
  • In the same pot, add the onion and cook for 5 minutes, until softened. Add a bit more olive oil if needed.
  • Add the garlic and cook another minutes, until you can smell the gorgeous garlic.
  • Add the browned pork along with the stock, potatoes, carrots and chopped roasted peppers.
  • Bring to a quick boil, then reduce the heat and simmer for at least 90 minutes. You can simmer longer to develop even more flavor.
  • When ready to serve, remove from heat and swirl in the cilantro.
  • Serve into bowls and garnish with extra cilantro. I like to toss on some fresh pepper slices and spicy chili flakes as well.
  • Enjoy!

Video

Notes

A variety of peppers with different heat levels will give a more balanced stew. I used green bell, cubanelles, jalapenos, and serrano peppers. Others to consider are Hatch chili peppers, Anaheims, or poblanos. There are many different options.
Also, the longer you simmer, the better this stew gets. You can also refrigerate it in the cooled pot overnight to let the flavors develop even more, then reheat the next day for an outstanding green chili stew. Delicious.

Nutrition Information

Calories: 195kcal   Carbohydrates: 17g   Protein: 14g   Fat: 8g   Saturated Fat: 1g   Cholesterol: 34mg   Sodium: 738mg   Potassium: 888mg   Fiber: 5g   Sugar: 4g   Vitamin A: 3990IU   Vitamin C: 112.8mg   Calcium: 68mg   Iron: 4mg
Green Chili Stew Recipe with Pork
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

A big spoonful of Green Chili Stew

NOTE: This recipe was updated on 11/27/20 to include new information, photos and video. It was originally published on 2/6/19.

Categories: Game Day Tags: Bell Peppers, Chili Pepper Madness, chili pepper recipe, game day and superbowl parties, jalapeno pepper, low budget/inexpensive meals, mikes favorites, patty's favorites, serrano pepper

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    Recipe Rating




  1. Lara says

    March 08, 2023 at 12:08 pm

    5 stars
    I want to make this recipe but not sure that I can get fresh chili's. Can i substitute with jarred Hatch Chili's and if so, how much would I use?

    Reply
    • Mike Hultquist says

      March 08, 2023 at 12:25 pm

      Lara, you can use canned, no problem. I would use 2 pounds of jarred for this. Let me know how it turns out for you.

      Reply
  2. Chris says

    March 06, 2023 at 11:00 pm

    5 stars
    Exquisite comfort food! Made this tonight and it was so delicious. I used half Anaheim, half poblanos and threw in 2 serranos. I also used pork loin and it was very tender and not the least bit dry, so no worries. Thanks for a keeper!

    Reply
    • Mike Hultquist says

      March 07, 2023 at 6:37 am

      Awesome! Glad you enjoyed it, Chris!

      Reply
  3. Annette says

    January 08, 2023 at 2:18 pm

    5 stars
    Made this for a special birthday dinner & everyone loved it. I did season the meat overnight, sautéed the following day adding everything except the potatoes & carrots. Final day added the potatoes & carrots with lots of cilantro. Was so delicious & flavorful. This was my first recipe from your site & will definitely be making more! Do think I will use pork loin next time, as cutting all the pork shoulder was a chore. Do wish I had ready access to Hatch chilis-used poblanos, Anaheim & jalapeños!

    Reply
    • Mike Hultquist says

      January 08, 2023 at 2:53 pm

      Glad you enjoyed it, Annette! Thanks for sharing!

      Reply
    • Tamara Crouse says

      January 14, 2023 at 8:33 am

      Not giving a rating..only reply to comment.

      Just had another pork stew from another site and used pork loin in cubes rather than the pork shoulder called for. Big mistake. Maybe pork tenderloin would be ok?? It was tender, but texture was very dry. Cutting up shoulder just might be well worth our time…lol

      I have not made this recipe, but plan to. As written!!

      Reply
      • Mike Hultquist says

        January 14, 2023 at 8:37 am

        Enjoy, Tamara!

        Reply
  4. Cheryl says

    January 05, 2023 at 6:06 pm

    5 stars
    Just made this yesterday, and it is OUTSTANDING. To be conservative on the heat factor for my first try and not finding many mild peppers (except green bell, the one pepper I don't like), I reduced the chili powder and used cubanelle, poblanos, yellow bell, banana, pepperoncini, and (here's cheating), tomatillos to produce enough and the level of heat I wanted. Also, I left the skins on, as I like them. It is just a bit below the right level of heat for me, but I LOVE it. Thank you, thank you, thank you.

    Reply
    • Mike Hultquist says

      January 05, 2023 at 6:46 pm

      Nice!!! Thanks, Cheryl. VERY HAPPY you were able to adjust to exactly to your heat/spice preference. Perfection! That's my goal here.

      Reply
  5. Nancy Murphy says

    December 29, 2022 at 8:26 am

    5 stars
    Don't know if I posted before... This is the best recipe I have tried in a long, long time. Awesome.

    Reply
    • Mike Hultquist says

      December 29, 2022 at 8:49 am

      Awesome to hear, Nancy! VERY happy you enjoy it that much! Must make another batch soon!

      Reply
  6. Viola T says

    December 08, 2022 at 4:52 pm

    5 stars
    I made this today. I used Poblano and Anaheim chilies. absolutely delicious! Restaurant quality flavor!

    Reply
  7. Angela says

    November 27, 2022 at 11:36 am

    5 stars
    Delicious!

    Reply
    • Mike Hultquist says

      November 27, 2022 at 11:50 am

      Thanks, Angela! Glad you enjoyed it!

      Reply
  8. David Kollen says

    November 19, 2022 at 10:34 am

    Why doesn't this recipe come up when I use the website index and select pork as the ingredient? I had to make a Google search?

    In general, I don't like the new recipe search as well as the old method on the website.

    Thanks

    Reply
    • Mike Hultquist says

      November 19, 2022 at 10:56 am

      Thanks for the feedback, David. It is a new search, and the engineers are working to improve it. I hope very soon! Also, though, I had not added it to the "Pork" category, but to soups/stews. I have updated the category. Sorry about that!

      Reply
  9. Carla Terry says

    August 18, 2022 at 5:19 pm

    5 stars
    I made this in my slow cooker/crockpot. It is just my husband and I, so I halved the recipe. I used the Hatch green chilies and it turned out really good. A little hot for me, but just right for my husband. I roasted the peppers and took the skins off and then just chopped and dumped everything in my slow cooker and cooked on low for about 6 hours. The pork was so tender and the flavors melded nicely. I even used carrots out of my garden! Thank you for the recipe!

    Reply
    • Mike Hultquist says

      August 19, 2022 at 6:48 am

      Awesome! Glad you enjoyed it, Carla!

      Reply
  10. Cindy says

    August 16, 2022 at 2:24 pm

    5 stars
    Great recipe, great tasting stew. We added a dollop of sour cream and cubed avocado. Sooo good.

    Reply
    • Mike Hultquist says

      August 16, 2022 at 2:37 pm

      Glad you enjoyed it, Cindy!

      Reply
  11. BQ says

    October 30, 2021 at 2:29 pm

    Do you simmer covered or uncovered?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 31, 2021 at 6:56 am

      BQ, I cover it, but will remove the lid if I need to reduce the liquid a bit. I hope you enjoy it. This is one of my very favorites.

      Reply
  12. shawn says

    October 24, 2021 at 4:32 pm

    5 stars
    Excellent

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 25, 2021 at 8:12 am

      Thanks, Shawn!

      Reply
  13. Judy says

    October 07, 2021 at 5:57 pm

    This is my exact recipe except I use fire roasted tomatoes instead of carrots . I had this with carrots in Santa Fe, NM and it was wonderful, too.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 08, 2021 at 5:57 am

      I love it!

      Reply
  14. Carol Treppler says

    February 02, 2021 at 6:12 pm

    5 stars
    I made a combination of this recipe and your Carne Adovada and the results were incredible! I liked the idea of all the chili’s and I liked the sound of the red gravy. I used poblanos, Cubanos, and a jalapeño, added a couple T of sofrito, carrots, and instead of potatoes I used large chunks of cauliflower. For my seasonings I went with chili, cumin, garlic, onion, paprika, salt and pepper. Thank you for the inspiration! It was a chili and a stew all rapped up in comfort!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 03, 2021 at 6:32 am

      Very nice! Sounds wonderful.

      Reply
  15. Janet Bradley says

    January 31, 2021 at 9:32 am

    Instead of regular green peppers, could I possibly add a can or 2 of Diced Green Chiles (Fire Roasted)?

    Thanks, Janet

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 01, 2021 at 7:04 am

      You surely can, Janet! Enjoy.

      Reply
  16. John says

    January 25, 2021 at 3:22 pm

    5 stars
    Delicious! I used a mix of poblano, Anaheim, jalapeño, and one Serrano pepper. Packed quite a kick! Used a 3 lb shoulder and 2 lb of potatoes. Simmered for 2 hours and the pork was melt in your mouth tender. Thanks for the recipe!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 25, 2021 at 4:04 pm

      Awesome, John. Thanks. Yes, this is one of my favorites for sure. Always SO GOOD.

      Reply
  17. Thomas says

    January 21, 2021 at 7:07 pm

    5 stars
    Another great recipe! I used Green bell, Serrano and Jalapeno peppers. Unfortunately, I went a little overboard with the spice on this! I loved it, but kids couldn't handle it. I will tone down the peppers next time.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 22, 2021 at 7:33 am

      Thanks, Thomas! I appreciate it. Hopefully the kids will like it better next time.

      Reply
  18. Debbie L says

    January 18, 2021 at 5:53 pm

    5 stars
    This was delicious and even better the next day. The pork was very tender. Very happy with the outcome :). Another amazing recipe!! Thank you!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 18, 2021 at 7:22 pm

      Nice! Thanks, Debbie!!

      Reply
  19. Jo says

    December 05, 2020 at 4:58 pm

    5 stars
    Hi Michael;
    Thank you for your fun recipes! I used a lot of your hot sauce, salsa, pickling recipes this summer and this is the first food recipe I tried of yours. I used poblanos that I fire roasted and froze from my garden, used celery instead of carrots, added serranos and a dash of agave syrup since I didn’t use carrots (for their sweetness). I served it with some green rice and corn tortillas. It’s delicious! I’m a big fan of spicy and flavorful and this one is a hit. THANK YOU!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 06, 2020 at 9:13 am

      Excellent, Jo! Sounds wonderful! I'm very happy you enjoyed the recipe. One of my favorites for sure.

      Reply
  20. b says

    December 01, 2020 at 4:34 pm

    5 stars
    Excellent green chili.
    I cut this down for four, really great!
    I subbed hot sausage as I didn't have pork.
    Loved the flavor, served with fresh tortilla chips
    and Monterey jack cheese.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 01, 2020 at 11:50 pm

      Thanks so much, B. Super happy you enjoyed it! One of my favorites for sure. YUM!!

      Reply
  21. Jérémie says

    December 01, 2020 at 1:04 pm

    5 stars
    Chili time, yeah!!!! Thanks, Mr H.! This one is really really good! I love pork and chilis so your recipe was unmissable! For chili powders, I used numex and & my own fermented then smoked reaper powder. For fresh chilies, poblano, jalapeño and green pepper. For fixins, onions and cheese… that was not in the recipe, but, seriously, how could I resist ?
    Love the vid! but it's a bit different from the recipe 😉

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 01, 2020 at 1:23 pm

      Thanks, Jérémie. Yep, very slight variations in the fixins, but easily "fixed"! Haha, glad you enjoyed it!

      Reply
  22. Charlotte says

    November 29, 2020 at 3:26 pm

    Looks like you don't get rid of the pepper seeds? Do you prefer with?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 30, 2020 at 2:09 am

      Charlotte, I usually remove most of them, but they can be hard to get them all. It's really more of a textural issue than anything. They don't bother me, but remove as many as you prefer. Enjoy.

      Reply
  23. Christina says

    November 28, 2020 at 7:06 pm

    5 stars
    This was excellent. The only thing I did different was that I charred my peppers on the charcoal grill. Will be making this again for sure. Thanks for the recipe.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 30, 2020 at 2:10 am

      Perfect, Christina! I love the char! That's how I did mine, actually. Very nice. Glad you enjoyed it!!

      Reply
  24. moose says

    November 28, 2020 at 3:15 pm

    looks a little greasy and is not green. i make this with left over smoked pork and a bottle of green salsa, spices, garlic, some fresh green chilies, and no red chili powders or chilies.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 28, 2020 at 3:53 pm

      Moose, there is a lot of fat in the pork shoulder, so you can skim as needed. As for the "green", yes, the slow cooking will darken it quite a bit, per the photos. I hope you enjoyed the flavor. Maybe try it with a leaner cut of pork next time, like pork loin.

      Reply
  25. jimAND ROSE nashwinter says

    November 28, 2020 at 2:33 pm

    5 stars
    Love it??Its deer season now and will make it with deer and pork??lots of spicy peppers?Will forward to my sons and daughters??They are country folk;

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 28, 2020 at 2:35 pm

      Oh yes! This would be PERFECT for deer season! Seriously, I'd be all over that. Enjoy!!!

      Reply
  26. jamie parisi says

    November 28, 2020 at 1:03 pm

    Looks awesome as always, Im going to make this over the holiday

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 28, 2020 at 1:15 pm

      Thanks, Jamie! So good! Definitely one of my favorites. I already need to make another batch! Enjoy.

      Reply
  27. Dan says

    April 30, 2020 at 9:53 am

    5 stars
    I gave 5 stars, because the recipe is excellent, but if Hatch peppers are available then not featuring them in this traditional Southwestern stew is a big mistake. Change your life! I like adding serranos with the Hatch green chiles unless they're already exceptionally hot.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 30, 2020 at 9:57 am

      Thanks, Dan. Yes, Hatch peppers are PERFECT for this recipe, which I mention in the post. I need to order some up soon!

      Reply
  28. Jill says

    February 06, 2019 at 11:28 am

    5 stars
    Oven roasting chili peppers is such a great way to add flavor. I love making chili with pork too.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 06, 2019 at 11:47 am

      Yes! I agree 100%. Thanks, Jill!

      Reply
  29. Jacqueline Debono says

    February 06, 2019 at 11:24 am

    5 stars
    Now I'm dying to make this stew! I love spicy dishes and slow cooked stews so this recipe ticks a lot of boxes for me!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 06, 2019 at 11:47 am

      Perfect! Thanks, Jacqueline.

      Reply
  30. Ellen says

    February 06, 2019 at 10:15 am

    Pinning this for our next cold snap. This looks so warm, comforting and tasty!

    Reply
  31. Eden | Sweet Tea and Thyme says

    February 06, 2019 at 10:02 am

    5 stars
    So delicious and comforting! Perfect for this cold weather.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 06, 2019 at 11:46 am

      Yes! This will warm you up for sure!

      Reply
  32. Stephanie says

    February 06, 2019 at 9:23 am

    5 stars
    It's definitely the time of year for stew. Love how you roasted the peppers for this stew. I really like spicy so the hotter the peppers the better.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 06, 2019 at 11:46 am

      I agree wholeheartedly!

      Reply

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