This is a repost. But I figured it was worth reposting just because it consistently shows up as the most popular post on this blog. I guess you’re all looking for a good green chile stew recipe. Am I right?
So, here you go:
Yes, I missed my chance to write about getting your green chile fix on Sunday, and that would be because I was in Santa Fe celebrating my birthday with 6 cousins, my daughter, my sister and my niece.
But here it is – my really easy green chile stew recipe for this incredibly cold day in northeastern New Mexico. You probably have all the ingredients in your fridge (you put up your green chile last month, or ordered it from Bueno last week, didn’t you?) and your crew will be very happy to come through the door this evening to the smell of green chile on the stove (I’m assuming everyone’s going to be sent home at noon because of the snow so you’ll have plenty of time to cook. . .).
Maybe I’ll post a great tortilla recipe next so that you can make homemade flour tortillas to go with your stew. . .
New Mexican Green Chile Stew
2 lbs lean beef or pork (I always use pork); 2 T. olive oil; 3 medium potatoes, peeled and diced; 1/2 onion, diced; 2 (or 3) garlic cloves, minced; salt to taste; 6 – 8 green chiles, chopped (or 1/2 cup); 1 can chicken broth
Place oil in large saucepan and saute onion and garlic over medium heat for 2 – 3 minutes; Cube meat, sprinkle with salt and add to onion and garlic to brown. Add potatoes and chile and cover with chicken broth and enough water to soak everything and create broth. Cook over medium heat until potatoes are soft enough to eat and continue to add water if necessary.
Garnish with cilantro if you life (which I do). Eat, enjoy and stay warm!