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New Mexican Green Chile Stew

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    #31
    I knew there was a reason to have two Dutch ovens!

    Click image for larger version

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    It wouldn’t be fair for me to make a huge batch of something that only I could eat, so I split the recipe in half and modified one. The one on the left is for Mrs M; I substituted multiple colored bell peppers for the Hatch peppers, and mushrooms for the tomatoes. I did roast and peel the bells. When I did a quick taste, it definitely was one dimensional; I added two cloves of pressed garlic to bring some flavors together.

    The one on the right is the recipe as writtten, more or less. Meaning, I had some extra Hatch peppers so I tossed them in, and I used a whole can of stewed tomatoes in half a recipe, so twice the tomatoes. I have a can of Rotel I might throw in at the 1 hour mark.

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    • Mosca
      Mosca commented
      Editing a comment
      Update: the mushroom version needed some serious work to balance it. I added a carrot, a celery stalk, a bay leaf, a teaspoon or so of Italian seasoning, and a tablespoon of red wine vinegar.

      The basic recipe just doesn’t translate well, the way I did it. Now it’s pretty doggone good, though!

    #32
    Mosca Thanks again for the instructions on using Paprika! I just downloaded my 1st recipe, barelfly ‘s recipe right here. Can’t believe how easy it was, plus I was easily able to add his pics to the recipe…..This is soo cool everyone, if you don’t have the Paprika app, get it soon. Best $5.00 you’ll spend.

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    Last edited by Panhead John; September 17, 2022, 01:15 PM.

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      #33
      This is pretty damn good, especially considering how quickly it comes together.

      A note: boxed beef broth varies considerably in taste and quality. Keep a jar of Better Than Bullion handy. If your broth tastes thin, a tablespoon of BTB brings it right around. Don’t add salt until after this, BTB has salt in it.

      When I did a taste test on the standard version, I decided to add about a tablespoon of minced onion, and about a teaspoon of granulated garlic. It’s great as written, but I felt that those both added some appreciated, if not necessary, complexity. I went with the dried spices because it was after a couple hours of simmering. If doing this from the beginning, that’s probably 1 medium onion and 2 large (or 4 small) garlic cloves. I simmered it another hour or so, until the game was over.

      I did thicken it with some potato starch, you could also use masa. We served it with cheese and sour cream.

      A good recipe. Worth doing.

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      Last edited by Mosca; September 17, 2022, 06:18 PM.

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      • barelfly
        barelfly commented
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        I use BTB for mine as well, but I don’t know how available it is to everyone. Sometimes I can find beef, sometimes I cant. But glad you enjoyed and made it your own.

      #34
      Originally posted by barelfly View Post
      Mosca - you should do an open faced, Oklahoma onion green chile cheese burger with a ladle or two of this green chile stew!
      I did this before I seen your photo above, great minds think alike!

      Click image for larger version

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      • barelfly
        barelfly commented
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        A plate of goodness right there!

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