Green Chile Stew
A heart and body warming All New Mexican Green Chile Stew for those cold days of fall and winter! Of course, nothing says you can't enjoy this yummy stew year round... OK, so this is a little more than 5 ingredients, I admit, but it's one of those that's well worth it, and still quick and easy. I never measure my ingredients, just throw in however much you want of all or some of the ingredients below!
- 1 lb JX Ranch Stew Meat or Kabob Meat Cut into nice small bite-size pieces
- 4 medium size potatoes cut into small squares
- 1 large onion chopped
- 1 14 oz carton frozen chopped green chile such as Hatch, Bueno, or as many fresh chopped chiles you want
- 1 can corn optional
- 1 can beans optional
- 5 cloves garlic chopped or minced
- 1/2 cup flour in a ziplock bag
- 1 pinch salt, pepper
- 2 Tbsp olive oil or other cooking oil
- While oil is heating up in deep pot or skillet, put flour, salt, pepper in a large ziplock bag and mix well. Add the cut up meat pieces, shake and pinch to make sure all pieces get well coated in the flour mix.
- Lightly shake out beef pieces and brown lightly in oil (you want some of the flour in the stew for thickening)
- Add all remaining ingredients.
- Add water to cover ingredients and then some.
- Cover and simmer anywhere from 4 hours to all day, adding some water now and then and giving it a good stirring . The flour from the beef pieces will give the stew some thickening. If using a slow cooker, cook on high 10 - 12 hours. Serve hot with warm tortillas or biscuits.
Mimi's Tip: If I'm going to make a mess in my kitchen anyway, and have to chop and slice, I'd rather do a whole bunch, and then freeze in portion sizes. That way when Tom and I come in on a cold snowy winter day from digging out snow drifts to get hay to the cows and break ice on their water troughs, it's nice to be able to thaw out some already-made Green Chile stew, heat up some tortillas or biscuits and enjoy by the wood-stove!