Cold Winter Green Chile Stew
Nothing gets you warmer than new Mexican Green Chile Stew. This Southwestern staple is still going strong!
1½ to 1¾ pounds beef chuck or pork, cut in ½-inch cubes
2 medium onions, diced
4 garlic cloves, minced
1 to 1¼ pounds potatoes, diced
5 cups beef or chicken stock
1½ tablespoons salt to taste
24 ounces Hatch Green Chile
1 cup corn kernels, fresh or frozen,
1 cup carrot chunks,
1 diced red bell pepper
Sear the meat in a Dutch oven or large heavy saucepan over medium-high heat until it browns and liquid accumulated from the meat is mostly gone.
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.
Sprinkle with the salt, reduce the heat to a low simmer, and cook uncovered for 1¼ hours.
Stir in the chile and the rest of the ingredients and continue cooking for another 45 minutes to 1 hour, until the meat is quite tender, the vegetables are soft, and the flavors have blended together. Ladle into bowls and serve hot.