Green Chili Stew with Bacon

Happy Halloween!

I had my heart set on making a scary slime cocktail (as I promised from this month’s Food ‘n Flix post a while back) to celebrate Halloween.  Instead, I will continue on my New Mexico obsession and another poetry allusion.

Ode to Green Chili Stew
(with apologies to any Keats’ fans out there)

Ah, happy, happy bowls! that cannot shed
         Your spiciness, nor ever bid the NM Fall adieu;
And, happy tortilla, unwearied,
         For ever dipping into soups for ever delicious;
More happy love! more happy, happy love!
         For ever warm (and spicy)  and still to be enjoy’d,
                For ever yearning and hungry for sustenance;
All breathing in your spicy aroma,
         That leaves a heart renewed and a stomach sated,
                A satisfied hunger and a spicy tongue.

Actually, this post is an ode to Eske’s, a quaint and quirky little pub in Taos, NM.  It is a must-stop anytime we visit.

It’s laid back and unpretentious.

You can grab a specially crafted green chile beer here or you can dine on some wonderful green chile stew.  Eske’s stew is not like the pork based traditional kind and you can get a vegetarian version (or get turkey added).   I always go with the “Wanda’s Vegetarian Green Chile Stew” when we are there.

I’ve tried my hand at replicating this dish with a modicum of success,  Vegetarian Green Chili Chowder with Goat Cheese.  This first foray was met with a “you kinda got it” praise.

I wasn’t even trying to replicate it but almost hit on the consistency of Eske’s with  this Green Chile and Sausage Soup last year.

Wanda’s Vegetarian Green Chile Stew from Eske’s in Taos

This version is not the traditional green chile stew.  Eske’s unique version is vegetarian based and is silky and creamy with a few carrot and potato chunks.

I have to say that I think I nailed this copycat recipe here, although I did add some pork in bacon form.

My version.

Green Chile Stew with Bacon


This dish was inspired by Wanda’s Green Chile Vegetarian Stew from Eske’s in Taos. (Of course, I added bacon.)  You can certainly make this a vegetarian meal and no one will know (without the bacon, of course).


  • 6 slices thick cut bacon, chopped
  • 1-2 T. olive oil (if needed)
  • 1 lb. small Yukon Gold potatoes, chopped
  • 1 1/2 c. yellow onion, chopped
  • 10 oz. Chinese or Napa cabbage, sliced thin
  • 1 1/2 c. sliced carrots
  • 1/2 c. flour
  • 8 c. chicken (or vegetable) stock
  • 1 1/2 c. roasted green chiles, chopped
  • 1 t. ground cumin
  • sea salt and fresh ground pepper to taste
  • crumbled goat cheese and tomatoes to garnish


  1. Fry chopped bacon in a large, heavy pot over medium heat.  When crisp, use a slotted spoon to remove the bacon to a paper towel lined plate.  Set aside.
  2. Depending on the amount of bacon drippings left in the pot, add olive oil if needed.
  3. Add the potatoes, onion, cabbage and carrots.  Saute 5-7 minutes.
  4. Sprinkle with flour and stir to combine. Add the stock, green chiles, cumin, and salt, and pepper.
  5. Simmer for 15-20 minutes.
  6. At this point, you can use a stick blender to puree some of the soup for a silkier texture.  Add bacon back to pot and heat through.
  7. Ladle into serving bowls and garnish with more bacon, crumbled goat cheese, and tomatoes.

Yield: 10-12 servings

I used the rest of the Napa cabbage from our Farmer’s Market purchases along with some baby carrots and fingerling potatoes that we also nabbed.

The green chiles came from our own garden, right before the first killing frost of the season this past weekend.

We are currently trying to figure out when we can get back to NM….

Until then, we will just have another bowl of soup….

For more about Eske’s, check out my Yelp review:


Read Debra K.‘s review of Eske’s Brew Pub & Eatery on Yelp


I am linking up with Deb’s Souper Sunday at Kahakai Kitchen.

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