Green Chile Stew
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 473.18 ml roasted green chilies, skins removed. Use Anaheim or 473.18 ml big jim chilies
- 907.18 g chicken stock or 907.18 g vegetable stock
- 680.38-907.18 g ground chuck or 680.38-907.18 g pork shoulder, Trim excess fat cut into 1 to 1 . 5 inch cubes, you want meat with a good fat content, as no fat mea
- 8 garlic cloves, minced (you won't taste the garlic, it just adds marvelous depth to the flavor, and is also very healthy)
- 1 large yellow onion, coarsely diced (not minced)
- 1 large idaho potato, diced (1/4-inch dice)
- 14.79-29.58 ml chopped fresh oregano
- 14.79 ml chopped fresh thyme
- flour or masa harina
- kosher salt
- minced serrano peppers (optional) or jalapeno pepper, for optional garnish (optional)
directions
- Put two-three T's of either flour or masa harina in a plastic bag with generous salt and pepper; dredge the meat.
- Heat oil (I use grape seed oil - it takes a high heat and is healthy) or lard to med high in either a cast iron pan or dutch oven large enough to hold the dish, and brown the meat in batches, removing to a plate when nicely browned.
- Reduce heat to low and add some oil if needed. Soften the onion - 4-5 minutes. Do not brown it - just color it.
- Put all ingredients in the dutch oven or a pot. Keep the residue in which you browned the meat and softened the onions - it has become a sort of roux and will nicely thicken the stew.
- Bring to a boil, immediately reduce to simmer. Cover and simmer one hour, until the meat is very, very tender. Don't over cook. After 15 minutes of simmer, add salt to taste.
- Serve in bowls with good french bread or cornbread. If you want it hotter, add the minced peppers to taste.
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RECIPE SUBMITTED BY
Serious amateur cook. Cordon Bleu trained. Lived in in Europe 12 years where I acquired my love of the table and fine cooking.