New Mexican Green Chile Stew

[barelfly]

A plate of goodness right there!

[barelfly]

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.

[Mosca]

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!

[Mosca]

Haha, I just did that for breakfast this morning! It is outstanding!

[Mosca]

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.

[Mosca]

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!

[Panhead John]

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.

[Mosca]

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



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.

[barelfly]

Sure. Have at it! My buddy and I were wanting to create what we get at The Frontier, so that’s what was done. When my wife makes her green chile stew, she does add some onion I believe, perhaps some garlic. But, honestly, it doesn’t need it. The flavor comes from the beef and the green chile. Try it a few different ways and see what works best for you. But do let me know how it turns out either way!

[klflowers]

Mosca Panhead John I made it just as his recipe says and it was excellent

[Panhead John]

Wow, how cool is that!?! Gonna download Paprika now Mosca

[Panhead John]

I’m with ya on the onions and garlic addition, I was wondering that myself.

[Mosca]

barelfly klflowers I plan on breaking this recipe in half, one for myself and one for Mrs Mosca. For her, I plan on subbing green pepper for the NM peppers, she can’t have the capsaicin, and mushrooms for the tomatoes, she can’t have them either.

But otherwise, man, this looks like it could use some garlic, and onions? What say you? Barelfly I know you said you were duplicating a taste from school days, but did you ever add anything?

[Mosca]

Oh; you see that highlighted "an hour" in the green chile stew recipe? Tap it and starts the freakin’ timer. That’s how fully functional it is.

[Mosca]

The hardest part for me is to remember to use it when I’m looking for something to make. A few days ago I was looking at some chicken thighs in the freezer, and just when I thought about googling for recipes, I instead opened Paprika, chose my "chicken" tab, and I had all the ingredients for chicken fricassee. I’ve been googling recipes for so long, I forgot that I downloaded a few hundred of my favorites.