Regional Comfort Food | New Mexico Green Chile Stew
Serves 8 amigos
Ingredients
- 3 tablespoons vegetable oil
- 1 1/2 pounds meat of choice cut in 1-inch cubes (elk steaks highly recommended)
- 1 1/2 cups diced onion
- 1 tablespoon minced garlic
- 6 cups beef broth
- 1 pound potatoes, cut in 1/2-inch cubes
- 2 to 3 teaspoons salt or more to taste
- 1 tablespoon flour
- 3 cups roasted, peeled, chopped New Mexico green chile
- Garlic salt & pepper to season
- Sour Cream & Cilantro for garnish
Instructions
- Heat oil in large soup pot over high heat and brown the meat of your choice. We used elk steaks seasoned with garlic salt and pepper. Set aside.
- In the same oil, sauté the onions and garlic until golden.
- Return the meat to the pan keeping any juices. Add broth, potatoes, salt, and bring to a boil. Reduce the heat and simmer for 1 hour.
- Stir in NM green chile, add flour, and cook 15 to 20 minutes more.
- Garnish with sour cream and cilantro and serve with warm tortillas or quesadillas.
Recipe by Jessica Addington and originally published in Focus Regional 2022 Winter edition.
