Green Chile Stew (from Authentic Southwestern Cooking by Lynn Nusom)
Ingredients:
3-4 tbsp. olive oil
2 cloves garlic, minced
1 large yellow onion, chopped
1 lb. lean ground beef
1/2 lb. ground pork
3 cups chicken stock or broth
3 cups water
6 mild long green chiles, roasted, peeled, seeded and chopped
4 large potatoes, peeled and diced
2 cups corn, cut off the cob or frozen
1 tsp freshly ground black pepper
1 tsp dried, crushed oregano
1/2 tsp ground cumin
1 tbsp. finely chopped fresh parsley
1 tsp salt
Procedure:
1) Heat the oil in a large pot and saute the garlic and onions for 3-4 minutes. Add the ground beef and pork and cook, stirring, until cooked through. Add the rest of the ingredients and cook over low heat for approximately 1 hour or until meat and potatoes are done.
Okay, so here's how I made it differently:
-For one thing, I didn't used two different types of meat, just all ground beef.
-I used 6 cups of chicken stock. What in the world is the point of diluting the chicken flavor?
-We used way way more than just 6 green chiles. We initially used maybe 8 or so, found it wasn't spicy enough, and so chopped up maybe 4 more into long strips and put it in the soup. Made all the difference!
-The corn I used was from a can. Why is it that when they give corn as an option they never offer canned? It's always fresh or frozen. Weird..
-I used purple potatoes, as that happened to be what I had around. And, if you know me at all, you know I didn't peel them. I hate peeling!
-I added in more flavorings like hot sauce, a chile pepper grinder and I don't remember what else. Play with spices!
In the end, after all that tinkering, it came out quite delicious. And spicy! I'm talking spice in your ears spicy! Mmmmm....
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| Green chile stew in a bowl I made on our honeymoon |
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| Showing the green chile strips in the stew |
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