Green Chile Stew
This is the state dish of New Mexico.
Serve this stew straight from the pot at the table, and let guests help themselves.
Serve with hot flour tortillas, butter, beer and/or iced tea. This dish is fiery
- 1/4 cup olive oil, divided
- 2 pounds beef stew meat, cut into 1/2-inch pieces
- 1 pound pork stew meat, cut into 1/2-inch pieces
- 2 cups chopped onions
- 1 teaspoon granulated sugar
- 1 cup fresh or frozen roasted green chiles,
cut into strips, or 3 (7 ounce) cans, drained (see note)
- 3 or more jalapeno
peppers (to taste), seeded and minced
- 6 cloves garlic, minced
- 1 tablespoon
dried oregano, crumbled
- 3 (10 1/2 ounce) cans double-strength beef broth, mixed
with enough water to measure 1 quart
- 1 (28 ounce) can Italian-style plum tomatoes,
- 2 pounds (about 4) yellow finn potatoes, peeled and cut into 1-inch
- 2 teaspoons kosher salt, or to taste
- Juice and zest of 1 lemon
- Freshly ground black pepper, to taste
- 6 green onions with tops, minced (for
- Sour cream (for garnish)
- In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat.
- Lay the meat out on paper towels and pat it dry. Brown the meat in batches,
adding more oil as necessary, until well-browned, 7 to 10 minutes per batch.
- Transfer the cooked meat to a bowl.
- Add the remaining oil to the pan and brown
the onions, sprinkling them with the sugar, then stir in the green chiles, jalapenos,
garlic and oregano and cook, covered, until browned, about 5 minutes.
the pan by stirring in the beef broth a little at a time and scraping up any
bits from the bottom.
- Add the tomatoes and potatoes, return the meat to the pan and season with
the salt. Bring the stew to a boil, cover and cook for about 1 1/2 hours, stirring
from time to time, until the potatoes and meat are tender and the stew has thickened
- Add lemon juice and zest. Adjust the seasonings with additional salt and
the pepper and serve immediately sprinkled with the green onions and topped
with a dollop of sour cream.
Makes 10 servings.
If you are starting with fresh green chiles (try a mixture of long greens
and poblanos), roast them at 450 degrees F until they're blackened on both sides,
then pop them into a paper bag until cool. Rub off and discard the burned skin.
Stem and seed them, then cut into 1/4-inch strips; set aside.
Per serving: calories: 444 (37% from protein, 28% from carbohydrate, 35%
from fat); protein: 39.7 grams; total fat: 16.8 grams; saturated fat: 4.9 grams;
cholesterol: 89 mg; sodium: 1,839 mg; carbohydrate: 30.8 grams; dietary fiber: 4.7
Exchanges: 2 vegetable, 1 starch, 41/2 meat, 1 fat