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...
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