OK,GREEN CHILE STEW! Here' how we do it. How do you?
I started this, so here goes with my recipe for GREEN CHILE STEW. Text will probably be a bit long but keep in mind the author is using only two fingers to put forth a taste of love.
MEAT.. My preference is course ground chuck,good balance of fat to lean, good flavor and cheap.Small cubed chunks are as good, perhaps more traditional. I go with the easy. You could use pork, mutton or kangaroo, whatever you prefer.
GREEN CHILES.. Where we live, I deal with 3 preferences. All Hatch, New Mexico products. Shameless statement, perhaps, coming from a New Mexican. Something special about their flavor and texture. Other sources will make a good pot. My choices are from (1)the sack I bought, roasted and froze the previous fall, (2)13 oz. frozen tubs or(3) canned chiles. It all works!
LARD OR CANOLA..I use less than a pound of lard in a year. Some things are just better with lard, this pot is one of them.
SPICING IT UP.. Amounts of each are a matter of preference. I don't measure. For our purpose here, I'll do my best to keep everything at the moderate level.
GREEN CHILE STEW
Slow and lovingly simmer this thing from beginning to the end..........We ain't boiling folks! If you're in a hurry, open a can of Campbells.
I cook in a pretty good size heavy pot with a lid.
Let's start with 2 and 1/2 lb. of course ground Chuck
about 2 tablespoons of lard(veg. oil if you prefer)
add a couple medium sized diced onions,
a touch of salt & pepper
bust up the ground chuck, simmer LOW AND SLOW.
Now, after you've busted up the meat, onions are a little past opaque, not anywhere near carmelization, add one of those 13 oz. tubs of frozen Hatch HOT, mild if you wish, green chiles, about 3 tablespoons of well crushed garlic, stir and simmer.
Decision time..... Tomatoes, yes or no? Sometime yes, sometime no. If you choose to use tomatoes, they're NOT to be the featured ingredient,just adds a bit of flavor and color to the finished product. Personally, I rarely use tomatoes.If you choose to do so, my suggestion is to open a can of stewed whole tomatoes, remove most the seeds and liquid, crush the tomatoes in hand add to the pot sparringly.Simmer slowly for a spell.Folks who use tomatoes often add a pinch of sugar to balance out the acidity.
Sneak in some more spice about now. Mix in a little ground Cumin, palm full of Mexican oregano(ground twixt two of youy fingers. Add some ground onion and garlic powder
Now were getting to the serious part
potatoes... Amount, tough call. We like lots of potatoes. Lots of chiles ,spices and broth makes it all DANCE!
I'm gonna suggest with the amount of Chuck suggested about 6 # of potatoes. I just eyeball it. Peeled Russets work, occasionally like baby reds with skins on.Toss these cubed taters in the pot, simmer and stir occasionally.
This is happening fast, don't burn the feast!
Quickly add chicken broth. Then we simmer slow and low.I toss in a boullion cube when using canned broth.
Don't sit down yet! now add another tub of green chiles.
Simmer low and slow.........
About one hour before serving, add about half tub of more chiles. we're talking about GREEN CHILE STEW!
Near the end, taste and touch up with seasonings.