GREEN CHILI STEW! In honor of these cooler temps, I want to share my familys FAVORITE recipe! The secret to making it is PATIENCE! I promise, it is well worth the wait! Before bed the night before, I cut a 2-3 lb boneless roast into large chunks (not a lean cut) place them in my biggest stock pot, and cover it with water. Then add 6 beef bouillon cubes, 1 large onion, 3-4 fresh jalapeños, a Serrano, and any other peppers I feel like. I add enough chopped roasted green chili peppers to equal 5-6 large cans of chopped green chilis. (Approx. 7-8 green chilies) Canned are fine, but lack that roasted flavor. Then, I add salt, pepper, Crazy Jane S&P, onion salt, garlic, Mrs. Dash Xtra Spicy, and basically anything in my spice drawer that isnt herbs or BBQ seasoning. I like my stew spicy, but you can adjust the heat to whatever suits you. Everything is chopped chunky because it cooks low and slow, so it falls apart gently. I bring it to one hard boil, cover it, then lower it to a slow simmer for about 18 hours. Throughout the next day I add water and tweak it by adding bouillon cubes and spices until I have a good meaty broth. I gently break up the peppers and meat with a spoon when I am stirring it, and remove any fatty pieces. Basically what you end up with after about 20 hours is a spicy concentrated beef broth. Your house will smell like peppery heaven! About two hours from serving, I add a couple of small bags of frozen yellow corn and 5-6 cubed, peeled potatoes. I chop these bite size. Stir, cover and cook over medium/ low heat the last couple of hours. Make sure your potatoes arent over cooked or mushy because that will ruin your stew. I serve with a handful of shredded cheddar, a dollop of sour cream, and some good flour tortillas. Like most things I cook, I never measure anything. Be sure to keep adding water, beef bouillon cubes, and dont skimp on seasonings. The secret is patience! Cook it low and slow, taste it along the way, and enjoy!
Posted on: Fri, 12 Sep 2014 10:29:07 +0000
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