Green Chile Stew
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
8 servings
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Calories
350 kcal
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Course
Main Course, Soup, Lunch
Green Chile Stew
Description
Green Chile Stew combines venison stew meat—though beef or pork can be substituted—with roasted, seeded green chiles, onions, and garlic for a flavorful base. The meat is seasoned with salt and coated with flour before being browned in oil or lard, which develops a rich, caramelized flavor. Onions are cooked in the same pot to absorb the fond, adding sweetness and depth.
Once aromatics are ready, the stew features cumin and optional Mexican oregano for earthy warmth. A quart of beef or venison broth is added along with diced Yukon Gold potatoes, which become tender and soak up the broth's flavors. Chopped roasted green chiles contribute heat and a distinct, smoky taste. The stew simmers until all ingredients are tender and melded together. Black pepper and hot sauce are added to taste, allowing customization of spice level.
This stew serves well as a hearty main dish accompanied by rustic bread or tortillas to sop up the savory broth. Its richness and comforting texture make it suitable for cool weather or when craving a filling home-cooked meal.
Ingredients
- 1 cup dried field corn optional, chicos
- 1/4 cup vegetable oil divided, or lard
- 2 to 3 pounds venison stew meat or beef or pork
- salt
- 1/2 cup flour
- 2 cups onion chopped, white or yellow
- 4 cloves garlic chopped
- 1 tablespoon cumin
- 1 tablespoon Mexican oregano (optional)
- 1 quart beef broth or venison broth
- 1 pound green chiles chopped, roasted, seeded
- 1 1/2 pounds Yukon Gold potato cut in chunks
- black pepper to taste
- hot sauce to taste
Instructions
- If you are using the dried corn, put it in a pot of water and start boiling it before you start anything else, because it can take a long time to soften.
- Salt the venison well, then dust it in the flour, pressing the flour into the meat. Heat 2 tablespoons of the lard or vegetable oil in a Dutch oven or similar soup pot set over medium-high heat.
- When the oil is hot, brown the meat in batches. Make sure no piece is touching another, and take your time with this. You want each piece well browned. Move them to a bowl as you go. You will likely need to add another tablespoon of oil late in this process.
- When the meat is all browned, add the final tablespoon of oil and the onions. Stir this well, as the moisture from the onions will deglaze the pot. You want that. Sauté the onions until they too are nicely browned. This whole process, meat and onions, can take 30 minutes or more.
- Add the garlic to the pot, stir well and cook a minute or three. Return the meat and all of the accumulated juices in the bowl to the soup pot. Add the cumin, oregano and broth, then another quart or even two of water. Stir and bring to a simmer. Add salt to taste. If you are using the field corn, move it from the plain water to the soup pot now to continue cooking.
- If you want green chiles as an invisible presence in your stew, add them now. Or add some now and some later. Regardless, simmer the stew until the meat is mostly tender, anywhere from an hour for pork to three hours for an old deer or elk.
- When the meat is getting close, add the potatoes and chiles, if you haven't already. You can add sweet corn here, too, if that's the choice you made. Simmer gently until the potatoes are ready, then add salt and pepper and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 32g | 64% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 96mg | 32% |
| Sodium | 510mg | 21% |
| Potassium | 1078mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 27mg | 30% |
| Calcium | 47mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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