Deans New Mexico Green Chile Stew Recipes

DEAN'S NEW MEXICO GREEN CHILE STEW

Steps:

• Start by cutting up your meats, pork first. Then toss into pot to brown along with the cumin.
• Once you have all the meat in the pot browning, add the garlic and onion, After all your meats are browned sufficiently, remove from heat and drain.
• Transfer your meat to the slow cooker (or if you want to simmer all day continue with your stock pot.) add the chilies, taters and spices and enough water to cover it completely. Note: For slow cookers I put it on in the late evening (9-10 pm) and let it go slow all night and wake up to the smell of what is by far the best smelling stew you ever ate.
• For the cook all day stock pot route, simply heat to boiling then reduce heat and simmer until potatoes are soft enough for eating. The jalapeños are optional and can be added at the end to kick it up or if you know spice, start with it.
• And yes you can calm it down with sour cream if you get too racy with yer chili.
• The taters pull a lot of heat out of the chilies as they cook, but if you went over the mark you can also add stewed tomatoes to your recipe if you like to calm it down too.

GREEN CHILE STEW

Steps:

• Dredge pork in flour, shaking off excess.
• In a large soup pot, heat oil and brown pork. Remove pork and set aside.
• Saute onions in same pot and then return pork to pan, and stir in remainder of ingredients. Simmer for 1 hour or until meat is tender and mixture has thickened.

NEW MEXICO GREEN CHILE STEW

Steps:

• Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
• Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.

NEW MEXICO GREEN CHILI STEW

Steps:

• In large pot brown meat with onion, drain.
• Add all other ingredients and stir well.
• Bring to a boil then simmer for 45 minutes to 1 hour (or until potato is fork tender).
• You must keep tasting this to get the salt and pepper right.
• Fabulous with cornbread!