Green Chili Stew By Sallye Recipes

AUTHENTIC NEW MEXICO GREEN CHILE STEW

Steps:

• Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
• Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
• 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.
• add jalepeno, broth, half a can of beer, spices.bring to a simmer.
• let simmer for 1 hour.
• Peel skin from chiles, chop and add to the pot (including the seeds).
• Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
• Simmer until potatoes are done.
• melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.

GREEN CHILI STEW

Steps:

• In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
• Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
• Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
• Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.

GREEN CHILI STEW BY SALLYE

Steps:

• Grill chiles in heavy (cast iron is perfect) dutch oven until skin is turning black. Remove from heat and place in paper bag. Set aside.
• Cut pork butt into bite size pieces and dredge in flour seasoned with salt & pepper Place 2 tablespoons of cooking oil in same pan you used to grill chiles and heat on medium high. Transfer dredged meat into heated pan.. Cook until brown on all sides, stirring often to avoid burning. Remove meat from skillet and set aside temporarily
• Add onions and potatoes to skillet and cook until vegetables are browned.
• While vegetables are browning, remove chiles from paper bag. Peel (remove skin), cut in half and remove seeds and veins, then finely chop. Set aside.
• When vegetables are browned, add meat back to pan and stir to blend with vegetables Add chiles, garlic powder, bouillon, salt & pepper, and water. Bring to a boil, then reduce heat to a simmer. Cook for about 2 hours until meat is tender If you like thicker gravy type stew, you can thicken up with 3 tablespoons cornstarch mixed with water and added to stew.
• You may add chopped fresh cilantro the last ten minutes of cooking for a zippier taste.
• If used as a main dish, cook a big old pan of cornbread to go with.