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***New Mexican Green Chile Stew***
10 Oct 2018 15:47 #1
by TheBean_TheLeaf
***New Mexican Green Chile Stew*** was created by TheBean_TheLeaf
New Mexican Green Chile Stew
Green Chile Stew is a recipe that takes it's cues from the Fall Season in the sense that it’s hearty and warming, but is filled with new and exciting flavors too. The heat level of this stew is actually quite mild, meaning we can easily imagine gobbling up a bowl without having to pause for routine water sipping. You could always bump up the heat level by adding more jalapenos. This would be great served with a nice thick slice of bread and butter or a flour tortilla.
Ingredients:
10-12 Green Chiles (Hatch, Anaheim, Poblano - this time of
year you can get fresh chilies and have them roasted or
roast them yourself. The rest of the time you can use
canned roasted chilies.)
2 Lbs Pork shoulder, cubed into 1 inch pieces
2 Tbsp The Bean & The Leaf Arbequina EVOO
½ Cup onion, chopped fine or 1 Tbls The Bean & The Leaf
Organic Granulated Onion
2 Garlic cloves, minced fine or 1/2 tsp The Bean & The Leaf
Organic Granulated Garlic
2 Jalapenos, minced
6 Cups Chicken stock
1 Can diced tomatoes
3 Large potatoes
2 Tbsp Butter or The Bean & The Leaf Butter EVOO
2 Tbsp Flour
3 The Bean & The Leaf Organic Bay Leaves
1 Tbsp The Bean & The Leaf Hill Country Chili Powder
The Bean & The Leaf Course Sea Salt to taste
Directions:
If you are roasting your own chilies, place chiles under broiler, and char both sides. Place in zip lock bag, or cover with a dishtowel for 10 minutes to steam.
In a Dutch oven or stockpot, add 2 Tbsp The Bean & The Leaf Arbequina EVOO and heat to medium. Season meat with 1 Tbsp The Bean & The Leaf Hill Country Chile Powder. Add meat, onions, and garlic and brown, 5-7 minutes.
Add jalapeno,The Bean & The Leaf Organic Bay Leaves and chicken stock. Bring to a simmer. Simmer for 1 hour.
Remove skins from chiles, and chop. Add to the pot, seeds and all. Simmer for 30 minutes.
Add potatoes and tomatoes and simmer until potatoes are finished cooking.
Make a roux with 2 Tbsp butter or The Bean & The Leaf Butter EVOO and 2 Tbsp flour. Add to pot and stir well. Simmer for 5 more minutes. Serve and Enjoy!
Serves: 8 servings
Green Chile Stew is a recipe that takes it's cues from the Fall Season in the sense that it’s hearty and warming, but is filled with new and exciting flavors too. The heat level of this stew is actually quite mild, meaning we can easily imagine gobbling up a bowl without having to pause for routine water sipping. You could always bump up the heat level by adding more jalapenos. This would be great served with a nice thick slice of bread and butter or a flour tortilla.
Ingredients:
10-12 Green Chiles (Hatch, Anaheim, Poblano - this time of
year you can get fresh chilies and have them roasted or
roast them yourself. The rest of the time you can use
canned roasted chilies.)
2 Lbs Pork shoulder, cubed into 1 inch pieces
2 Tbsp The Bean & The Leaf Arbequina EVOO
½ Cup onion, chopped fine or 1 Tbls The Bean & The Leaf
Organic Granulated Onion
2 Garlic cloves, minced fine or 1/2 tsp The Bean & The Leaf
Organic Granulated Garlic
2 Jalapenos, minced
6 Cups Chicken stock
1 Can diced tomatoes
3 Large potatoes
2 Tbsp Butter or The Bean & The Leaf Butter EVOO
2 Tbsp Flour
3 The Bean & The Leaf Organic Bay Leaves
1 Tbsp The Bean & The Leaf Hill Country Chili Powder
The Bean & The Leaf Course Sea Salt to taste
Directions:
If you are roasting your own chilies, place chiles under broiler, and char both sides. Place in zip lock bag, or cover with a dishtowel for 10 minutes to steam.
In a Dutch oven or stockpot, add 2 Tbsp The Bean & The Leaf Arbequina EVOO and heat to medium. Season meat with 1 Tbsp The Bean & The Leaf Hill Country Chile Powder. Add meat, onions, and garlic and brown, 5-7 minutes.
Add jalapeno,The Bean & The Leaf Organic Bay Leaves and chicken stock. Bring to a simmer. Simmer for 1 hour.
Remove skins from chiles, and chop. Add to the pot, seeds and all. Simmer for 30 minutes.
Add potatoes and tomatoes and simmer until potatoes are finished cooking.
Make a roux with 2 Tbsp butter or The Bean & The Leaf Butter EVOO and 2 Tbsp flour. Add to pot and stir well. Simmer for 5 more minutes. Serve and Enjoy!
Serves: 8 servings
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