Green Chile Stew
Post updated on November 4, 2020
There is nothing better than a warm delicious bowl of green chile stew when it is snowing outside. Growing up in New Mexico green chile is everywhere and so is green chile stew. The downfall to green chile stew is that it is normally high carb, so I have been wanting to make a low carb version and this recipe is amazing!
How to make Chayote?
It is so easy to make chayote squash! Chayote squash is a low carb fruit and is the perfect replacement for potatoes, apples and anything starchy. Here are step by step photos on how to cut chayote. This squash doesn’t have a strong flavor which makes it versatile in savory and sweet dishes.
One of the main staples in green chile stew is potatoes, but of course those are not something we would ideally eat. I have tried radishes and those are a great substitute but Chayote squash is a great substitute for potatoes especially in a stew. The texture is so similar and they don’t really have any taste, so they soak up the flavor of what you put them in.
More delicious low carb recipes!
All of our recipes are low carb and keto. I have listed a few of my favorite warm and delicious recipes here below. You are going to love these recipes as they taste so good! All of these soup recipes are keto and so easy to make. I love soup when it is cold outside and my toes are cold!
- Creamy Moroccan Tomato Soup
- Chicken Soup
- The Best Low Carb Gumbo
- Keto Chili with Beef Liver
- Savory Pumpkin Soup
- Chicken Hemp Hearts Soup | dairy, nut, egg, coconut, and soy free
The perfect keto stew recipe!
The spice from the chile in this stew will warm your tummy! Here in New Mexico it is very easy for us to get green chile, but if you are not from here check your local Walmart and check the freezer section for green chile.
If you are not able to get green chile you can use anything spicy. You can also use a couple of cans of Rotel Tomatoes which has green chile in it.
Save this image to make this Green Chile Stew recipe later!
- Peel the chayote then cut in half then cut in half again. Cut the core out of the middle of each quarter then dice the squash.
- Chop up the tomatoes, onions and green chile (or you can use frozen chopped green chile) into dice size pieces.
- Add all of the ingredients into the instant pot then set to manual for 90 minutes.
- Once it is done let it self release for about 10 minutes then release it and serve. Enjoy!
- Optional: You can add all of the ingredients into a slow cooker and cook for about 6-8 hours. You want the meat to be fully cooked and the chayote to be soft enough a fork goes in easy.
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Nutrition Information:Yield: 8 Serving Size: 1 Bowl
Amount Per Serving: Calories: 167Net Carbohydrates: 3.3g