Vegetarian Green Chile Stew

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1 Tbsp. vegetable oil
1 medium onion, peeled, finely chopped
2 cloves fresh garlic, finely chopped
2 medium white potatoes cut into 1/4-inch x 1-inch sections
1 pound frozen or fresh roasted poblano chiles, peeled and chopped
1 cup dried pinto beans, washed, soaked overnight, drained, washed again, and then cooked in 4 cups fresh cold water for approximately 40 minutes or until tender


In a large sauce pan, heat the oil and fry the chopped onions for 2-3 minutes until translucent. Add the chopped garlic and sliced potatoes. Fry together 5-7 minutes, stirring frequently so the mixture doesnt burn. Add the defrosted or fresh poblano chiles and continue to fry until the mixture is well blended and all the vegetables are soft. Add the cooked pinto beans and bean water.

Bring the stew to a boil and then turn the heat down to a simmer. Cook semi-covered for about 15 minutes, then serve with warm tortillas.