(content previously published on old Filigreen blog site in Feb 2013)
Ever since I worked at a Mexican food restaurant during college (where I met my dear husband-to-be!) I have been a devotee of green chiles. This was no ordinary Mexican food restaurant - the owners were from New Mexico and regional specialties like Chile Colorado, Chile Verde, Posole, and Stacked Enchiladas were on the menu. These were new and exotic to me 25+ years ago, and although I have now experimented with southwestern cuisine on my own, those tastes from years ago are what I crave the most.
The recipe book was off-limits, but after working there for several years, eating a lot of this delicious stuff, and searching the Internet for recipes, I have been able to recreate some of those wonderful recipes.
This is a recipe for Green Chile Stew, a hearty and filling dish that was served several different ways. The stew was served in a bowl with flour tortillas on the side, in a soft baked burrito with more gravy and sour cream on top, and in a fried chimichanga with extra gravy on the side and sour cream on top. We usually just serve it in a bowl, as it doesn't really last long enough at my house to go through too many creative reincarnations. Sour cream is a deliciously suitable topping to the bowl of stew, with tortillas, crackers, or a hearty bread for sopping up the thick broth gravy.
Green Chile Stew
2-3 TBS. cooking oil
1 lb. beef stew meat
1 tsp. salt
1/2 tsp. black pepper
2 lg. onions, long-sliced
1/2 bottle DXX beer (someone can drink the rest!)
2 c. water
*16 oz. canned whole green chiles, roughly chopped by hand, with juice
8-oz. can chopped green chiles
2 slices cooked bacon, chopped
1/3 c. salsa
1 tsp. garlic powder
3/4 tsp. dried oregano
1/4 tsp. ground cumin
2 pinches dried red pepper flakes
2 4-oz. cans sliced mushrooms
6 lg. potatoes, peeled, chopped into 1" cubes
1 TBS. concentrated beef base (I use Better Than Boullion or Knorr Concentrated Stock)
2 c. water
(Sour Cream for topping)
In a large Dutch oven with lid, brown the meat in the oil for 5-6 minutes over med-high heat, stirring occasionally. Add the salt, pepper, and onions; turn heat down to med-low. Cover and continue to brown for another 5 minutes, stirring with a spatula every couple of minutes, being careful not to scorch it. Add the beer and first 2 c. of water, all the green chiles, bacon, salsa, herbs/spices, and mushrooms. Cover and simmer over low heat for 30 minutes, stirring occasionally. Add potatoes, cover, and cook for another 20-25 minutes until potatoes are done. Add the beef base and next 2 c. water; check seasoning and add more salt and black pepper, if needed. Cook 5 more minutes, then serve with sour cream and your favorite hearty bread, tortillas, or crackers. Makes 8 big servings.
*If you can't find this in your grocery store, you can add a number of small cans to be equivalent in ounces. I just think the whole ones have a better flavor; they are going to break down all the way in the cooking, so the canned chopped ones will be okay on texture. If you want to roast your own whole chiles, such as Anaheim chiles you may find in the produce section, here is a link to instructions:
I am Kelly - a wife, mother, cook, gardener, sewist, and much more. Creativity is the gift that I have been blessed with, and it has been a river of blessings to me. A creative outlet is good for you, body and soul. This blog is about helping you find ways to fit more creativity into your life, to enrich your own life and that of others.