Draggingtree Posted August 23, 2015 Share Posted August 23, 2015 Green Chile Cowboy StewA 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 half2 pounds boneless chuck, trimmed and cut into 1-inch cubes1 teaspoon garlic powder, divided in half2 teaspoons ground cumin, divided in half2 large white onions, cut into 8 sections each4 green chiles (Hatch, poblano, jalapeño), chopped7 cups beef stock4 cloves garlic, minced9 red potatoes, cut in half4 ears corn, kernels cut off2 carrots, peeled and cut into 1-inch chunks1/2 cup coarsely chopped cilantro1 teaspoon salt1/2 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. Adapted from Texas Cowboy Cooking, by Tom Perini. Published by Time-Life Books. http://www.texasmonthly.com/food/green-chile-cowboy-stew/#sthash.McY8hZrd.dpuf Link to comment Share on other sites More sharing options...
Draggingtree Posted August 24, 2015 Author Share Posted August 24, 2015 Slow- Cooker Mexican Beef StewPrep 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 DIRECTIONS 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. Link to comment Share on other sites More sharing options...
Draggingtree Posted September 28, 2015 Author Share Posted September 28, 2015 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." INGREDIENTS · 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 DIRECTIONS 1. Sear the meat in a Dutch oven or large heavy saucepan over medium-highheat 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 uncoveredfor 1 1/2 hours. 4. Stir in the chile sauce and any of the optional ingredients and continuecooking 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 Link to comment Share on other sites More sharing options...
Draggingtree Posted September 28, 2015 Author Share Posted September 28, 2015 Link to comment Share on other sites More sharing options...
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