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Variations on Green Chile Stew

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

AboutDave Dewitt

Dave is known in the media as "The Pope of Peppers" because of the 36 books he's written on chile peppers and spicy food around the world. He's also co-producer of the National Fiery Foods & Barbecue Show and editor and publisher of the Fiery Foods & Barbecue SuperSite at www.fiery-foods.com. His latest book, with chile breeder Dr. Paul Bosland, is The Complete Chile Pepper Book.

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