Saturday, June 15, 2013

Green Chile Stew

I have lived in New Mexico for a very long time, and enjoy most of the food that this culture has to offer. One of them just so happens to be Green Chile Stew, but no matter how much I enjoy it, I have never attempted to make it on my own. Frankly I don't know why, but the other day I bit the bullet, finally took the plunge and made the Green Chile Stew that my taste buds have been dreaming of. 

Green Chile Stew

Yield: ~12 servings

2 Tbsp. Oil
1 lb. Beef Stew Meat (can also use pork or chicken)
1 Cup + 1 Tbsp.  All-Purpose Flour
1 tsp. Garlic Powder
1 tsp. Season Salt
2 tsp. Cayenne Pepper
1 tsp. Ranch Powder
2 tsp. Black Pepper
4 Large Yukon Gold Potatoes peeled, cubed
2 tsp. Kosher Salt
1/2 Large Red Onion, chopped
1 Large Garlic Clove, minced
2 4oz. Cans of Hatch Green Chile
32 oz. Low Sodium Chicken Broth
1 14.5 oz. Can of Diced Tomatoes
4 Beef Bouillon Cubes

In a large stock pot heat oil over medium heat. While oil and pan are coming to temperature take 1 Cup of flour (reserve the 1 Tbsp. for later) and the next 4 ingredients and 1 tsp of pepper. Mix together in a shallow pan like a 9x9 pan. Take your stew beef, pat it dry and lightly coat each piece of meat in the flour, being sure to shake off the excess flour. Once the oil is hot (test by sprinkling some flour in the oil, if it bubbles then it is ready) place about half the stew beef in the pan, leaving enough room around each piece being sure not to crowd the pan. Cook until that side has browned, then turn and allow the other side to brown. The goal here is not to cook the meat completely but to get a nice sear. Once the meat is seared remove from the pan and place on a platter. Cook the remaining meat the same way. Once all the meat is cooked and removed from the oil add the potatoes, onion, garlic, kosher salt and 1 tsp. black pepper. Saute until the potatoes are slightly tender. Add green chile and heat through. Then add the 1 Tbsp. of flour set aside earlier and add to the vegetables. Stir the vegetables thoroughly to ensure that they are all coated in flour and that the flour taste is cooked out, about 30 seconds. Then add the last three ingredients and the stew beef, cover and cook for a minimum of a half an hour. But the longer you cook it the better the flavors will meld. 

After you have waited ever so patiently for that half an hour, ladle up some soup and top with your favorite toppings such as cheese and sour cream. Now eat up!!! And to let you in on a secret, this stew is just better the next day!

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