Don Fernando's Green Chile Stew

Submitted by TXOLDHAM

"Don Fernando's is a restaurant in Taos, New Mexico. I have eaten this stew there but haven't made it. Wanted to be sure to save."

 

• Ready In: 3hrs 15mins
• Ingredients: 20
• 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

1. 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.
2. Add the chicken broth, beer, poblano peppers, and tomato. Bring to a boil, lower heat and reduce to a simmer.
3. 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.
4. 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.
5. Bring the soup to a boil again and then reduce the heat to low. Simmer the soup for 2 hours stirring occasionally.
6. In a small bowl place the other 2 tablespoons of butter and the other 1-1/2 tablespoons of flour and knead them together.
7. While stirring constantly, add tiny bits of the butter and flour mixture to the soup. Simmer the soup for 15 minutes more.