My only ray of light came from my favorite foodie resource, Twitter (don’t hate…I’ve learned how to make fudge, found duck fat, discovered great hidden restaurants AND formed friendships from the little blue bird). Anna sent out a tweet about making her green chili stew for the upcoming cold days. Being ever curious, I asked her for the recipe. She was more than happy to send it along (thanks again) and before I knew it, I had a great recipe to fight the cold. This is a wonderfully organic stew that can be amended to suit your tastes. For example, Anna said to use either ground beef or cubed pork. I decided to instead use some beef stew cubes from Smith Meadow Farms to give the dish a heartier texture. And although I couldn’t find any New Mexico chilis, I did find the Anaheim chilis she recommended at Whole Foods. I also opted not to peel the potatoes and found some Yukon Gold ones with a thin skin. The result of my dabbling around with the recipe was a comforting beef stew with the Southwestern flair of roasted green chilis. I served the stew with some homemade tortillas, which made me almost forget how cold it was outside. Notice I said almost….
Recipe: Green Chili Stew
Ingredients
- 2 pounds cubed beef or pork or ground beef
- 6 medium Yukon Gold potates, diced
- 6-8 roasted and peeled green chilis (anaheim chilis unless you can find quality chilis from New Mexico), diced – here’s a post on how to roast peppers!
- 2-16 ounce cans stewed tomatoes
- 4 garlic cloves, crushed and diced
- 1 yellow onion, diced
- 2-3 cups water
- 2 tbs olive oil
Instructions
- In a large skillet, saute the meat and potatoes until the meat is browned. Drain the fat from the meat and potates and set aside.
- In a Dutch oven, heat the olive oil over medium high heat and add the onions and garlic. Cook until the onions start to soften.
- Add the meat and potato mixture to the Dutch oven, along with the tomatoes and water (add up to 3 cups of water, depending on how thick you like your stews).
- Bring the stew to a boil and then reduce the heat to medium. Allow it to simmer for 20 minutes or until the stew reaches your desired consistencey (I like my stew thick).
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At first I thought you were talking about chili (as in with beans and stuff) and was confused but potatoes. But it’s a stew! It all makes sense now: looks great.
Made this stew yesterday. Yum! My boyfriend is a Hatch pepper fan so when I showed him this recipe he was very excited. Our Harris Teeter didn’t have the Hatch or Anaheim chilis but we found some *gasp* canned roasted Hatch chilis that worked really well. Fresh roasted would be preferred though! We opted for pork and I also added some roasted corn as well that added a little Southwestern flare. I added a bit of salt and pepper when browning the meat and potatoes, and felt like the stew needed a lot more salt after adding the tomatoes, chilis and in my case, corn. Note to self for next time! We had it with tortillas also, but it would be yummy with some hearty rustic bread, or cornbread as well I think. And I’ll be enjoying some leftovers for lunch today!
I’ll definitely make it again before winter leaves us…which can’t be soon enough in my book.
Thank you for sharing Anna’s recipe!