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 hot.
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, undrained
2 pounds (about 4) yellow finn potatoes, peeled and cut
into 1-inch chunks
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 garnish)
Sour cream (for garnish)
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 grams
Exchanges: 2 vegetable, 1 starch, 41/2 meat, 1 fat