Ingredients
-
12 - 15
-
2
-
2
-
1/2
-
2
-
1 - 2
-
6
-
6
-
1/2
-
1
-
-
-
-
-
Directions
Authentic New Mexico Green Chile Stew,i first had this when i went to albuquerque to visit family 15 years ago…wow is this good!! after several attempts to recreate & falling short i’ve finally perfected it…at least in my mind but i haven’t had the real stuff in over 8 years 🙁 this recipe is so tasty and worth the time it takes to put together…try it out!,Hi, here are some tweaks I’ve made to this and other Green Chile Stew recipes: Hatch chiles – If you have trouble finding Hatch chiles (they’re typically harvested early summer/fall), some of the growers in Hatch will have them frozen and can ship them to you. If I haven’t planned that far ahead (!), I’ll use a cup or two of 505 Southwestern Flame-Roasted Green Chiles (medium). Costco sells them in giant jars, most grocery stores have it (in the Southwest), and I’ve also seen it on Amazon. I personally wouldn’t sub in other peppers because it loses the homey roasted flavor of Hatch chiles. Potatoes – I typically use sweet potatoes–nice balance of spicy and sweet–or hominy. If I don’t have those, I’ll go to potatoes. All are good! Pork – If I’m in a hurry, I’ll use Del Real Carnitas (or any carnitas) or the smoked pulled pork from Costco…both have a nice smoky flavor. Roux – I typically don’t do a roux because I like it a little soupy. Besides, the sweet potatoes/potatoes will break down and thicken it up a bit. Add-ins – I love adding in a handful or so of fresh or frozen corn…more veggies!,If use frozen bueno green chili how much do I need? Thank you!
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Steps
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1
Done
|
Broil Green Chiles in the Oven Turning Often to Evenly Darken Skin Making Sure They Don't Burn. |
|
2
Done
|
Remove from Oven and Cover With a Dish Cloth For 10 Minutes to Steam the Skins Off. |
|
3
Done
|
While the Chiles Are Resting, Cube the Meat, Sprinkle With Salt & Pepper and Brown With Onions & Garlic in Oil in a Large Pot For 5 Minutes. |
|
4
Done
|
Add Jalepeno, Broth, Half a Can of Beer, Spices.bring to a Simmer. |
|
5
Done
|
Let Simmer For 1 Hour. |
|
6
Done
|
Peel Skin from Chiles, Chop and Add to the Pot (including the Seeds). |
|
7
Done
|
Let Simmer For 30 Minutes Then Add the Tomatoes & Potatoes (add a Cup of Hot Water If Needed). |
|
8
Done
|
Simmer Until Potatoes Are Done. |
|
9
Done
|
Melt Butter in a Small Skillet & Add Flour, Cook For 2 Minutes Stirring Constantly -- Add to the Pot. |
