Green Chile Stew
This is the state dish of New Mexico.
Makes 10 servings
Serve this stew straight from
the pot at the table, and let
guests help themselves.
Serve with hot flour tortillas,
butter, beer and/or iced tea.
This dish is fiery hot.
1/4 cup olive oil, divided use
2 pounds beef stew meat, cut into 1/2-inch pieces
1 pound pork stew meat, cut into 1/2-inch pieces
2 cups chopped onions
1 teaspoon granulated sugar
1 cup fresh or frozen roasted green chiles, cut into
strips, OR 3 (7 ounce) cans, drained (see note)
3 or more jalapeno peppers (to taste), seeded and minced
6 cloves garlic, minced
1 tablespoon dried oregano, crumbled
3 (10 1/2 ounce) cans double-strength beef broth, mixed with
enough water to measure 1 quart
1 (28 ounce) can Italian-style plum tomatoes, undrained
2 pounds (about 4) yellow finn potatoes, peeled and
cut into 1-inch chunks
2 teaspoons kosher salt, or to taste
Juice and zest of 1 lemon
Freshly ground black pepper, to taste
6 green onions with tops, minced (for garnish)
Sour cream (for garnish)
In a large Dutch oven, heat 2 tablespoons of
the oil over medium-high heat.
Lay the meat out on paper towels and pat it dry.
Brown the meat in batches, adding more oil as
necessary, until well-browned, 7 to 10 minutes
per batch.
Transfer the cooked meat to a bowl.
Add the remaining oil to the pan and brown the
onions, sprinkling them with the sugar, then
stir in the green chiles, jalapenos, garlic
and oregano and cook, covered, until browned,
about 5 minutes.
Deglaze the pan by stirring in the beef broth
a little at a time and scraping up any bits
from the bottom.
Add the tomatoes and potatoes, return the meat
to the pan and season with the salt.
Bring the stew to a boil, cover and cook for
about 1 1/2 hours, stirring from time to time,
until the potatoes and meat are tender and the
stew has thickened slightly.
Add lemon juice and zest.
Adjust the seasonings with additional salt and
the pepper and serve immediately sprinkled with
the green onions and topped with a dollop of
sour cream.
NOTE: If you are starting with fresh green
chiles (try a mixture of long greens and poblanos),
roast them at 450 degrees F until they're blackened
on both sides, then pop them into a paper bag until
cool.
Rub off and discard the burned skin.
Stem and seed them, then cut into 1/4-inch strips;
set aside.
Per serving: calories: 444 (37% from protein, 28% from carbohydrate, 35% from
fat); protein: 39.7 grams; total fat: 16.8 grams; saturated fat: 4.9 grams;
cholesterol: 89 mg; sodium: 1,839 mg; carbohydrate: 30.8 grams; dietary fiber:
4.7 grams
Exchanges: 2 vegetable, 1 starch, 41/2 meat, 1 fat
Lavanda's note: Here is the recipe as it
was shared with me originally: I aso add sliced
fresh yellow squash and fresh snap beans.
This is one of those wonderful dishes with which
you will acomplish your goal of eating five
veggies per day, all in one dish! Enjoy, dahlins!
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