I’m really looking forward to the end of the summer heat and some cool evenings now that the calendar says it is fall. Not that you would know it around these parts, but I digress.
Cooler weather calls for stews and the following recipe is a pretty classic one for New Mexican chili stew. So pull out the Dutch oven or a big ol’ stew pot…
Here is what you’ll need:
3 tablespoons olive oil
1 1/2 pounds beef or pork stew meat
1 medium onion diced
1 tablespoon minced garlic
6 cups vegetable or beef broth
3-4 medium potatoes, cut in 1/2 inch cubes
2 teaspoons Kosher salt, to taste
3 cups roasted, peeled, chopped green New Mexican chile or to taste. If you want to supercharge the heat factor, add a Bhut Jolokia or two, but proceed with caution.
Heat the oil in a Dutch oven or large pot over medium-high heat and brown the meat in
batches. Set aside. Saute the onions until golden.
Add the garlic and cook 1 minute. Return the meat to the pan. Add the broth, potatoes,
salt and bring to a boil. Reduce the heat and simmer for one hour, until the potatoes are tender. Add the green chile and cook 15 to 20 minutes more.
Garnish with fresh chopped cilantro if desired. Serve with warm tortillas.