Beef Green Chile Stew
By: Darlene Navarre...
Published: Wednesday, February 17, 2010 - 8:39pm

Ingredients




3 teaspoons bacon fat or vegtable oil
2 1/2 pounds boneless beef chuck roast, cut in 1 inch cubes
2 cups diced onion
5 cloves of garlic
8 cups chicken
2 pounds of potatoes, cut ½ to ¾ inch cubes
1 teaspoon tamari or soy sauce
1 teaspoon cumin
2 teaspoons to 3  salt, to taste
1 teaspoon pepper
1 1/2 cups roasted, peeled, chopped green chile
1 cup roasted tomatillo salsa (recipe to follow)
1/2 of a red bell pepper, diced
1 cup of cilantro

Preparation

1 Heat fat/oil in dutch oven, high heat and brown the meat in 3 batches.  Set aside.  In same dutch oven, saute the onions until lightly golden.  Add garlic stir, return the meat to dutch oven along w/all juices that have accumulated.  Add broth, potatoes, salt cover and bring to a boil.  Reduce heat and simmer for 1 1/2 hours, potatoes will break up and thicken the stew.  Add green chile, tomatillo salsa and bell pepper cook 25 more minutes.  Add cilantro and serve. 2 Top with fresh onion, fresh cilantro, dallop of sour cream & crunchy tortilla chips 3 Steps for Salsa 4 Place first 4 ingredients on baking sheet toss with oil, salt and pepper.  Broil till all sides are slightly charred. 5 In a sauce pan add water and cilantro, bring to boil.  Add broiled ingredients to sauce pan (oil too) and puree or chunk with emulsifier.

About


Roasted Tomatillo Salsa
2 onions, quartered
6 serrano peppers
3 garlic cloves
6-8 tomatillos
1/4 cup of Olive Oil
salt & pepper
1 cup cilantro
2 cups water
Place first 4 ingredients on baking sheet toss with oil, salt and pepper.  Broil till all sides are slightly charred.
In a sauce pan add water and cilantro, bring to boil.  Add broiled ingredients to sauce pan (oil too) and puree or chunk with emulsifier.
My husband was the main inspiration for this recipe today....yesterday he said, "we have not had chile in ages" (I think/know he meant the traditional red one but my palate craved the green...I hope he loves it).