Green Chili Stew
I was first introduced to green chili stew while working on the Laguna Pueblo Indian Reservation. Each day vendors would come in to sell us chili pies, burritos and other kinds of delicious items and every now and again the entire office would make a 'pot luck' buffet.It was at one of these 'pot lucks' that I had my first green chili stew... Later I learned that this dish is actually one of the higher rankings foods in New Mexican cuisine. I have since tried the stew in many other places but nothing compares to the stew I had on the Indian reservation. At the time hesitantly asked for the recipe and Valerie A was kind enough to give it to me. Now I'm sharing it with the world! Thanks, Valerie!
In my recipes I use the following abbreviations:- 't' refers to teaspoon
- 'T' refers to tablespoon
- 'c' means cup
- '#' means pound
- 'oz' means ounce
| Green Chili Stew |
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| From Valerie A - Laguna Pueblo Indian Reservation, Mesita, New Mexico | | | | 2 # beef sirloin or pork, cut in bite-size pieces | | 2 T butter | | .5 c green chili, chopped | | 2 t garlic powder | | 2 t salt | | 2 t pepper | | 2 medium potatoes, cubed | | 7 cups water | | | | Melt the butter in a skillet on medium heat. Sautee meat cubes until brown. Meanwhile, to a large soup pot, add chili, spices and water. Bring to a simmer, uncovered. | | | | When the meat is brown, add to the soup pot and
deglaze
the skillet with a little soup water. Bring soup to boil, add the potatoes and simmer, uncovered, for 30 minutes and serve. | | |
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