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Green Chile Cowboy Stew


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Green Chile Cowboy Stew

A tradition of the trail—without the hide, hooves, or horns.

By Courtney Bond



Let it all go to pot.


Serves 6 to 8

6 tablespoons olive oil, divided in half
2 pounds boneless chuck, trimmed and cut into 1-inch cubes
1 teaspoon garlic powder, divided in half
2 teaspoons ground cumin, divided in half
2 large white onions, cut into 8 sections each
4 green chiles (Hatch, poblano, jalapeño), chopped
7 cups beef stock
4 cloves garlic, minced
9 red potatoes, cut in half
4 ears corn, kernels cut off
2 carrots, peeled and cut into 1-inch chunks
1/2 cup coarsely chopped cilantro
1 teaspoon salt
1/2 teaspoon ground black pepper

Heat 3 tablespoons of the oil in a large skillet. Brown meat with half the garlic powder and cumin, then remove with a slotted spoon and put in a 6- or 8-quart stockpot. Add onions and chiles to the skillet with the remaining oil and sauté until soft. Transfer to the stockpot. Add all the remaining ingredients to the stockpot and bring to a boil. Cover, reduce heat, and simmer 1 1/2 to 2 hours, stirring occasionally. Serve with flour tortillas. Scissors-32x32.png

Adapted from Texas Cowboy Cooking, by Tom Perini. Published by Time-Life Books.


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Slow- Cooker Mexican Beef Stew
Prep Time 5 min  Total Time 9 hr 35 min  Servings 6


2 lb beef stew meat

1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained

1 cup frozen small whole onions (from 1-lb bag)

1 teaspoon chili powder

1 package (1 oz) Old El Paso™ taco seasoning mix

1 can (15 oz) Progresso™ black beans, drained, rinsed

1 can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained



In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.


Cover; cook on Low heat setting 9 to 11 hours.


With whisk, stir in taco seasoning mix. Stir in black beans and corn. Increase heat setting to High; cover and cook 15 to 30 minutes longer or until thickened.

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  • 1 month later...

505 Southwestern Green Chile Stew

"...A bowl of comfort, green chile stew always strikes us as much greater than the sum of its humble parts."


· 1 1/2 to 1 3/4 pounds beef chuck or pork butt (shoulder), cut in 1/2-inch cubes

· 2 medium onions, diced

· 4 garlic cloves, minced

· 1 to 1 1/4 pounds red waxy potatoes, peeled or unpeeled, and diced

· 5 cups beef or chicken stock

· 1 1/2 tablespoons salt or more to taste

· 3 cups 505 Southwestern brand Hatch Valley Roasted Green Chile sauce

· 1 cup corn kernels, fresh or frozen, 1 cup carrot chunks, or 1 diced red bell pepper, optional


1. Sear the meat in a Dutch oven or large heavy saucepan over medium-high
heat until it browns and liquid accumulated from the meat mostly evaporates.

2. Stir in the onions and garlic and cook for several minutes, until the onions become translucent. Pour in stock and scrape the mixture up from the bottom to loosen browned bits.

3. Sprinkle in the salt, reduce the heat to a low simmer, and cook uncovered
for 1 1/2 hours.

4. Stir in the chile sauce and any of the optional ingredients and continue
cooking for another 45 minutes to 1 hour, until the meat is quite tender,
the vegetables are soft, and the flavors have blended together.

5. Ladle into bowls and serve hot.

- See more at: http://www.texasmonthly.com/promotion/feed-your-soul-new-mexico-true-recipes/#sthash.qztfL5sU.dpuf


For more authentic New Mexican recipes Click Here! http://www.newmexico.org/true-recipes

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