GREEN CHILI STEW RECIPE Serve with a stack of warm flour tortillas or some squares of hot buttered cornbread. Serves 8 2 pounds beef chuck or pork butt (shoulder), cut in1-inch cubes 2 medium onions, diced 4 garlic cloves, minced 1 to 1¼ pounds red potatoes, peeled or unpeeled, and diced 5 cups beef or chicken stock 1½ tablespoons salt or more to taste 3 cups chopped roasted mild to medium Hatch New Mexican or Anaheim green chili, fresh, thawed frozen or canned. 1 cup corn kernels, fresh or frozen, 1 cup carrot chunks. 1. Sear the meat in a Dutch oven or large heavy saucepan over medium-high heat until it browns and liquid accumulated from the meat mostly evaporates. Stir in the onions and garlic and cook for several minutes, until the onions become translucent. Pour in stock and scrape the mixture up from the bottom to loosen browned bits. Sprinkle in the salt, reduce the heat to a low simmer, and cook uncovered for 1¼ hours. 2. Stir in the chili and any of the optional ingredients and continue cooking for another 45 minutes to 1 hour, until the meat is quite tender, the vegetables are soft, and the flavors have blended together. 3. Ladle into bowls and serve hot. My stew was made with pork and chicken stock (I make my own stock but store bought is fine).
Posted on: Mon, 16 Sep 2013 23:40:51 +0000
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