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Green Chili Stew

  • Yield: 4 servings


  • 5 New Mexico (Anaheim) chilies
  • 1 large or 2 medium poblano peppers
  • 2 jalapeno peppers
  • 1/2 cup chopped carrots
  • 1/2 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon olive oil
  • 1/2 cup diced tomatillos
  • 1 dried Ancho chile pepper, pan-roasted and ground to a powder or 2 teaspoons Ancho chile molido or 2 teaspoons regular chili powder
  • 6 cups chicken stock
  • 2 baking potatoes (about 3/4 pound), peeled and diced
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons dried oregano
  • Salt and pepper
  • 1 tablespoon cilantro leaves, for garnish


  • Preheat broiler and roast peppers in a large roasting pan, turning several times, until skins are charred all over. Transfer peppers to a large bowl and seal tightly with plastic wrap. Let steam 20 minutes, until skins loosen. When cool enough to handle, remove skins and seeds from peppers, and coarsely chop.
  • In a soup pot or large saucepan sweat carrots, onion and garlic in oil over medium heat until onion is tender, 5 minutes. Add roasted peppers, tomatillos and ground Ancho chile powder; cook 1 minute. Stir in stock, potatoes and spices. Bring to a boil, lower heat to simmering and cook until potatoes are tender, about 30 minutes. Season to taste with salt and pepper. To serve, ladle stew into 4 bowls and garnish with a few cilantro leaves.