GREEN CHILE STEW RECIPE - NEW MEXICO GREEN CHILE STEW | HANK SHAW

Green Chile Stew Recipe - New Mexico Green Chile Stew | Hank Shaw image

A green chile stew recipe, New Mexico style, made with beef, pork or venison. This is different from Mexican chile verde.

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

1 cup dried field corn (chicos), ((optional))
1/4 cup vegetable oil or lard, (divided)
2 to 3 pounds venison stew meat, (or beef or pork)
Salt
1/2 cup flour
2 cups chopped white or yellow onions
4 cloves garlic, chopped
1 tablespoon cumin
1 tablespoon Mexican oregano ((optional))
1 quart venison or beef broth
1 pound roasted, seeded green chiles, (chopped)
1 1/2 pounds Yukon gold potatoes, (cut in chunks)
Black pepper and hot sauce to taste

Steps:

If you are using the dried corn, put it in a pot of water and start boiling it before you start anything else, because it can take a long time to soften.
Salt the venison well, then dust it in the flour, pressing the flour into the meat. Heat 2 tablespoons of the lard or vegetable oil in a Dutch oven or similar soup pot set over medium-high heat.
When the oil is hot, brown the meat in batches. Make sure no piece is touching another, and take your time with this. You want each piece well browned. Move them to a bowl as you go. You will likely need to add another tablespoon of oil late in this process.
When the meat is all browned, add the final tablespoon of oil and the onions. Stir this well, as the moisture from the onions will deglaze the pot. You want that. Sauté the onions until they too are nicely browned. This whole process, meat and onions, can take 30 minutes or more.
Add the garlic to the pot, stir well and cook a minute or three. Return the meat and all of the accumulated juices in the bowl to the soup pot. Add the cumin, oregano and broth, then another quart or even two of water. Stir and bring to a simmer. Add salt to taste. If you are using the field corn, move it from the plain water to the soup pot now to continue cooking.
If you want green chiles as an invisible presence in your stew, add them now. Or add some now and some later. Regardless, simmer the stew until the meat is mostly tender, anywhere from an hour for pork to three hours for an old deer or elk.
When the meat is getting close, add the potatoes and chiles, if you haven't already. You can add sweet corn here, too, if that's the choice you made. Simmer gently until the potatoes are ready, then add salt and pepper and serve.