This is a New Mexican staple stew. It is traditionally very simple with only meat, green chile and potato and yet I must add a few things to make it my own. This can be made extremely healthy with bison, elk or lean beef. You can refrigerate to pull off the hardened fat to make it even leaner. Or you can opt for the rib sticking rich and fattening version by using the higher fat 80/20 beef, chorizo or ground pork. It is traditionally made with ground meat but beef stewing meat is also a solid option as well- this brings it closer to the typical American stew.
It has a rich hearty flavor and is great to warm up your cold winters day.
Ingredients:
1.5 lbs ground meat
1/2 onion chopped
3 cups new mexico fire roasted chopped/peeled green chile
3 large or 25 small carrots
3 stalks celery
5 cloves garlic
1 can fire roasted diced tomatoes
3-5 T. Chicken Bouillon ( I like the jarred Better than Bouillon)
3 large potatoes - cubed, rest in cool water
1/2 cup of chopped cilantro
3 T. Balsamic Vinegar
(10 cranks) Fresh Ground Pepper
1 T. Powder Garlic
1 T. Powder Onion
1 T. Dried parsley
1 Bay leaf
Optional:
chopped green onion
shredded cheese
Flour tortillas
Corn starch slurry (1/2 c cool water + 3-4T corn starch mixed and smooth)
Instructions:
In large crock pot combine meat, onion, carrot, 1 c of your green chile, celery, balsamic vinegar, bay leaf, bouillon, dried onion and garlic powder with enough water to cover the meat. Break up the meat or later on it will turn into meatballs. Cook for about an hour on high.
Add chopped potatoes and cook on low over night or at least 4-6 hours on low (2-3 on high but lower heat yields more tenderness)
For the last hour or even last minute before serving add the rest of the green chile, fresh garlic, cilantro, corn starch slurry, can of diced tomato and more bouillon/ pepper to taste. Remove bay leaf. (notice I don't cook all this stuff or in my opinion it gets very bland and overcooked- but I've found at the last minute it makes for a flavor packed power punch stew)
It is done when the potatoes are completely fork tender.
If your chiles are really spicy you can add in some mild green chiles from the frozen section to balance out. If your chiles ended up not being very hot at all you can add in one de stemmed habenero that has been pulsed in a blender with 1 cup of the soup. (watch your eyes on that)
Serve with warm buttered salted tortilla's, shredded cheese and fresh green onion as needed!
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