Don Fernando's Green Chile Stew
Ready In: 3 hrs 15 mins
Serves: 6
Ingredients
- 1⁄2 lb ground chuck
- 1⁄2 lb ground pork
- 1⁄2 lb boneless sirloin, cubed
- 4 cups chicken broth
- 1⁄2 cup mexican beer (not dark)
- 2 lbs poblano peppers, roasted, peeled, and chopped
- 1 tomatoes, chopped
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1⁄2 cup fresh cilantro, chopped
- 2 1⁄2 teaspoons Tabasco sauce
- 1 1⁄2 teaspoons oregano
- 2 1⁄2 teaspoons cumin
- 1⁄8 cup fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1⁄2 tablespoons flour
- 2 tablespoons butter
- 1 1⁄2 tablespoons flour
Directions
- In a medium skillet cook the ground chuck, ground pork, and cubed sirloin until it is done. Remove meat with a slotted spoon and place in a heavy, large soup pot.
- Add the chicken broth, beer, poblano peppers, and tomato. Bring to a boil, lower heat and reduce to a simmer.
- In another skillet add 2 tablespoons butter and heat over medium heat till melted. Add the onions, garlic and cilantro. Saute for 3 to 5 minutes or until onions are softened.
- Add the tobasco, oregano, cumin, parsley, salt, pepper and the first 1-1/2 tablespoons of flour. Stir constantly and cook for 3 minutes. Add this mixture to the soup pot and mix well.
- Bring the soup to a boil again and then reduce the heat to low. Simmer the soup for 2 hours stirring occasionally.
- In a small bowl place the other 2 tablespoons of butter and the other 1-1/2 tablespoons of flour and knead them together.
- While stirring constantly, add tiny bits of the butter and flour mixture to the soup. Simmer the soup for 15 minutes more.
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