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Green Chile Stew



  • 2 pounds beef stew meat
  • 1/4 cup all-purpose flour
  • 1/4 cup butter or margarine
  • 6 cloves garlic, minced
  • 3 cups beef broth
  • 1 (12 ounce) bottle dark Mexican beer
  • 1 cup mild or medium-hot green salsa
  • 2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed
  • 1 teaspoon ground cumin
  • 3 medium potatoes, cubed
  • 1 (14 1/2 ounce) can hominy, drained
  • 12 scallions, bias-sliced into 1-inch pieces
  • 1/4 cup snipped fresh cilantro


  1. Toss beef cubes with flour.
  2. In a large Dutch oven brown the beef cubes, half at a time, in melted butter or margarine. Using a slotted spoon remove meat from pan. Add garlic to pan; cook 1 minute.
  3. Add broth, beer, salsa, oregano and cumin. Return meat to pot. Bring to boiling; reduce heat. Cover and simmer about 1 1/2 hours or until meat is nearly tender.
  4. Add potatoes; simmer about 30 minutes more or until meat and potatoes are tender.
  5. Add hominy, green chiles, scallions and cilantro; heat through.

Makes 8 main-dish servings.


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