3 tablespoons olive oil or canola oil
1 lb cubed stew meat
1/4 cup flour
2 large potatoes, cut into bite-sized pieces
1 1/2 cups diced yellow onions
2 garlic cloves
13 ounces frozen green chili peppers, thawed
1 (8 ounce) can diced tomatoes
salt, to taste
1. Heat oil in large pan.
2. Add onions and garlic. Cook about 3-5 minutes.
3. Lightly coat the stew meat in flour and add to the pan.
4. Brown the meat and add green chiles (with liquid). You can use hot or mild chile depending on your tastes.
5. Let simmer about 5 minutes and add tomatoes (drained of liquid).
6. Add one or two cups of water and potatoes.
7. Cook covered until potatoes are easily cut with a fork.
8. If most of the water has evaporated, add more.
9. Add salt to taste.
10. Serve with tortillas.
11. You can continue to simmer the remaining stew in the pot to have later. It tastes better the longer you cook it!
Pairs Well With
New Mexico Green Chile Stew
This is a stew I grew up eating in the Southwest and this is my mom's recipe with a couple of my own additions to make it more flavorful. It is best to use Hatch green chiles (if you can get them in your area) and by green chiles, I don't mean jalapenos! I have posted this recipe elsewhere and got a lot of questions about what I meant by "green chile pepper." Anyway, enjoy!