A recipe for the times

Really - it's just a recipe for the times - but the time is the great green chili harvest season here in New Mexico - and a great harvest it is! We tried some this last weekend, and the taste is superb! It's an early drop due to the perfect chili growing weather we have had this year - enjoy!

Green Chile Stew

Courtesy of Santa Fe School of Cooking


Serves 8

3 tablespoons vegetable oil
1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes
1 1/2 cups diced onion
1 tablespoon minced garlic
6 cups chicken or beef broth
1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes
2 to 3 teaspoons salt, to taste
3 cups roasted, peeled, chopped green chile or to taste
3 tablespoons diced red bell pepper
2 tablespoons chopped cilantro, to taste

Heat the oil in a 6-quart pot over high heat and brown the meat in batches. Set aside. In the same oil, saute the onions until golden.
Add the garlic and saute 1 minute. Return the meat to the pan along with any juices that may have accumulated. Add the broth, potatoes,salt and bring to a boil. Reduce the heat and simmer for one hour, until the potatoes are tender. Add the green chile and the red bell pepper, and cook 15 to 20 minutes more. Add the cilantro, stir and serve.

Side Bar: At the school we use locally grown green chile when making the stew. It is roasted over a fire or gas flame, peeled and chopped. When the chile is not in season, we use roasted, peeled, chopped, frozen green chile. You could also use freeze-dried green chile in place of the fresh. A combination of mild and hot chiles produce a more balanced flavor.

Have fun with New Mexico cooking!

If you get confused about any of this, you really call get in touch with me for the details - I love talking cooking in Albuquerque