Ingredients
-
12 - 15
-
2
-
2
-
1/2
-
2
-
1 - 2
-
6
-
6
-
1/2
-
1
-
1
-
3
-
1/2
-
1
-
3
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
|
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. |
