Chile Verde – Colorado Green Chile Stew

Southwest green or red chile stew is my favorite comfort food. It’s traditionally made with pork but this time I used beef; it don’t matter because it’s the chile flavor what makes the dish.  If fact, eliminate the meat in these recipes and you’ll enjoy the same culinary experience.

Remember that Super Bowl bet a couple years ago?  When the mayor of Seattle bet a bunch of smoked salmon on the Seahawks, the mayor of Denver bet a mess of “world famous Colorado Green Chile Stew” on the Broncos?  The New Mexicans aren’t happy claiming Colorado has usurped their national dish.  I was recently back in Colorado and found Colorado Green Chile on the breakfast, lunch and dinner menus.  Back in the 80’s when I lived in Denver I’d buy a sack of Pueblo, Colorado green chile from the roadside roasters.  Today Pueblo chile farmers are incrementally increasing their production and are developing a trade mark to distinguish their Pueblo chile from Hatch.  They say it’s meatier and better for roasting than New Mexico Hatch.  In the 70’s, I knew Mr. Martinez from El Monte (an east Los Angeles suburb) who would bring in a truckload of New Mexico Hatch and set up the roasters. Back then you had to reserve your order ahead of time. Today, some supermarkets sell Hatch and setup roasters in the parking lots. The wildly popular television show “Cooks Country” – America’s Test Kitchen” got into the act with Colorado Green Chile”.

Hatch, Pueblo or even Anahiem chile are all good for making this delicious stew.

If you are can’t find Hatch, use Anahiem and add a few jalapeño peppers.  Let’s get started.

Ingredients

serves 4

2-5 medium-hot Hatch chiles.  Prepare as instructed below and use a quantity depending on how hot you like your chile. (Want mild? use 6 Anaheim)

1 pound boneless lean beef chuck, cut in 1 inch pieces (or pork shoulder)

2 tablespoons extra virgin olive oil

Salt

1 medium onion, chopped

2 cloves garlic, diced

2 tablespoons flour

½ teaspoon cumin

1 large tomato, peeled and chopped

5 three inch diameter potatoes peeled and quartered

2½ cups water

Preparation 

CHILES

See the photo below and try this new technique for roasting chile.  This method make it easier to remove seeds and avoid turning the chiles while roasting under a broiler.

• Cut the top from the pepper
• Slice the pepper in half, lengthwise
• Scrape out the seeds
• Lay  peppers skin side up on a baking sheet
• Roast until skins blister and char
• Place roasted peppers in a bowl and cover with a plastic bag then peel when cool
• Cut chile in ¼ inch thin strips, then cut strips to 1 inch length. Set aside.

STEW

Heat the oven to 350 ^oF. Add 1 tablespoon oil to a dutch oven or large pot and bring to high heat.  Sauté meat until browned then remove with a slotted spoon and set aside.  At medium high heat, add 1 tablespoon oil then onion and cook until transparent. Add garlic and flour and cook a few minutes stirring to create a roux.  Add tomato, meat, water and heat to simmering. Salt to taste then place in the oven for 1 hour or until meat is tender.  Plate bowls of soup garnished with slices of avocado or cilantro.  Serve with flour tortillas.

Notes

Caution, before you add your roasted chile to the pot, test-taste it to determine how chile-hot it is then adjust accordingly.  Missed the hatch season?  Use canned Hatch or use Anaheim chile and a few jalapeños.  You can also include roasted tomatillos.

Buen provecho

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