Fall has nearly arrived in Southwest Colorado, and the heavenly aroma of roasting green chiles fills the air. Mmmmmmm. It's time for green chile stew!
Run to your local farmers market or grocery store chile roaster to stock up on some green chile for the year. Before you freeze it all, be sure to set aside a few chiles for this simple, comforting stew.
This is a versatile recipe -- use your favorite ground meat, stock, and quantities to make it perfectly your own. Enjoy!
Green Chile Stew
1 lb ground beef
1/4 c oil
1 onion, chopped
2 large garlic cloves, minced
4 cups poultry stock (I used 2c smoked chicken stock and 2c turkey broth)
1 cup roasted, chopped green chile
1 14oz can chopped tomatoes
1 t cumin
2 t oregano
1 t salt
1/2 t pepper
2 T arrow root powder
Brown ground beef in a large pan. Set aside.
Sauté chopped onion until translucent, add minced garlic for the last minute or two of cooking. Add beef, stock, chile, tomatoes, cumin and oregano and simmer for 30 minutes or so.
Dissolve arrowroot in 2 T water, add to stew and simmer about 5 minutes to thicken. Salt and pepper to taste.
Serve immediately or let sit overnight for more flavor.
Optional: peel and cube 2 large potatoes, brown in 2T oil and add to stew for a heartier meal.