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Variations on Green Chile Stew

by Dave Dewitt on October 14, 2011 · 0 comments

1001 Cover

Most New Mexican cooks have a favorite recipe for green chile stew, and so do I. But that recipe has been published dozens of times, so I started thinking about some variations on that subject that I put in my new book, 1,001 Best Hot and Spicy Recipes. Here are three different recipes but with one common denominator: New Mexican green chile. And with the green chile season ending soon, you’d better stock up!

Creamy Green Chile Chicken SoupCreamy Green Chile Chicken Soup

Here’s a Southwestern classic featuring New Mexican green chile. It was one of the favorites at the much-missed W.C.’s Mountain Road Cafe. If W.C. should forget to post it for a while on his specials board, his regulars would complain. Serve it before any Mexican or Southwestern entrees, or with grilled meats.

6 cups green chile sauce (yes, you can used prepared sauce)

2 cups White Sauce (see Joy of Cooking or another such basic cookbook)

1 cup chicken stock, homemade if possible

1 3 ½ pound chicken, poached and deboned, meat chopped, skin and bones discarded

½ teaspoon salt

½ teaspoon finely ground white pepper

1/4 teaspoon Mexican oregano leaf

1 cup heavy cream

In a large pot, heat the green chile sauce, white sauce, and chicken stock, stirring well with a whisk. Add the remaining ingredients, stir well and simmer, uncovered for 10 minutes.

Yield: 8 servings

Heat Scale: Medium

Border Chile Stew

It’s easy to pinpoint the origin of this recipe: northern Mexico. But we add a few touches of our own, such as zucchinis and celery! Serve with a hearty bread and your favorite microbrewed beer.

1 cup chopped New Mexican green chile

1 cup chopped red bell pepper

1 medium onion, chopped

2 tablespoons chopped garlic

2 ½ tablespoons extra virgin olive oil

3 cups chicken stock preferably homemade

2 ribs celery, sliced

2 cups potatoes in ½ inch cubes

1 teaspoon Mexican oregano

1 teaspoon thyme leaves

2 cups cooked pinto beans

6 cups cooked corn kernels

2 cups cooked, chopped chicken

2 cups white sauce (see Joy of Cooking or another such basic cookbook)

2 medium zucchinis, chopped

Water

Fried tortilla strips for garnish

In a stock pot, saute the chile, bell pepper, onion, and garlic in the olive oil for 5 to 7 minutes, stirring occasionally. Add the chicken stock, celery, and potatoes and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes or until the potatoes are tender.

Add the remaining ingredients and enough water to make a thick stew. Simmer over low heat for 15 to 20 minutes. Garnish with the tortilla strips and serve.

Yield: 8 to 10

Heat Scale: Medium

Black Bean Corned Beef Chile Stew

Corned beef in a stew? Why not experiment? Cooks can either prepare their own corned beef or purchase it from the butcher. You’ll find this a delightful mix of flavors and easy to make; just be sure to skim off any fat that comes to the surface. Serve it with an Irish soda bread because of the corned beef accompanied by a black and tan beer.

3 quarts water

2 ½ pound corned beef

2 carrots, chopped

1 large onion, chopped

½ bunch parsley, chopped

1 teaspoon salt

1 tablespoon freshly ground black pepper

1 tablespoon freshly gound white pepper

2 cups chopped green chile

Combine all ingredients in a stock pot and boil uncovered for 2 hours. Strain the soup and discard all solids, then skim the fat. Remove the corned beef, trim the fat, and set aside. Shred the corned beef and cut into 1 ½ inch lengths and return to the soup. Add enough water to make the stew about a gallon. Heat to boiling, stir well, and serve.

Yield: 8 to 10 servings

Heat Scale: Medium


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