GREEN CHILI STEW
Serves 8
Ingredients:
3 tablespoons vegetable oil
1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes
1 1/2 cups diced onion
1 tablespoon minced garlic
6 cups chicken or beef broth
1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes
2 to 3 teaspoons salt, to taste
3 cups roasted, peeled, chopped green chile or to taste
3 tablespoons diced red bell pepper
2 tablespoons chopped cilantro, to taste
Directions:
Heat the oil in a 6-quart pot over high heat and brown the meat in
batches. Set aside. In the same oil, sauté the onions until golden.
Add the garlic and sauté 1 minute. Return the meat to the pan along
with any juices that may have accumulated. Add the broth, potatoes,
salt and bring to a boil. Reduce the heat and simmer for one hour, until
the potatoes are tender. Add the green chile and the red bell
pepper, and cook 15 to 20 minutes more. Add the cilantro, stir and serve.
Side Bar: At the school we use locally grown green chile when making
the stew. It is roasted over a fire or gas flame, peeled and chopped.
When the chile is not in season, we use roasted, peeled, chopped, frozen
green chile. You could also use freeze-dried green chile in place of the fresh.
A combination of mild and hot chiles produce a more balanced flavor.
To purchase spices and other products used to create the best Southwestern cuisine, please click here to visit the Santa Fe School of Cooking’s online market.