NEW MEXICO GREEN CHILE BRISKET STEW
Cooked in an Instant Pot® electric pressure cooker, this stew takes on the wonderful flavors of the Southwest and is ready in little time to make a hearty, satisfying, comfort-food meal. Garnish with sprigs of fresh cilantro, if desired.
Provided by Candy Morehouse
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 8
Number Of Ingredients 20
Steps:
- Cut brisket in half to fit the pressure cooker. Place brisket on a large plate or sheet of waxed paper. Season both sides of each piece with chili powder, oregano, onion powder, cumin, black pepper, herbes de Provence, and red chile pepper. Dredge brisket pieces in masa harina; reserve any masa that falls off.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; when hot, add brisket to the pot and brown both sides of each piece, about 7 minutes. Transfer brisket to a plate. Add carrots, celery, and onion; saute until slightly softened, about 5 minutes more.
- Pour chicken broth and beans into the pressure cooker. Add any reserved masa and the browned brisket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Remove brisket from the pressure cooker and set aside. Add potatoes, tomatoes, green chiles, and water to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Trim excess fat from brisket and cut into bite-sized pieces.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add up to an additional cup of water if stew is too thick. Add brisket back to the pot. Add garlic salt.
- Cook the stew on low heat until warmed through, up to 1 hour.
Nutrition Facts : Calories 269.9 calories, Carbohydrate 35.5 g, Cholesterol 26.8 mg, Fat 5.9 g, Fiber 7.3 g, Protein 19.3 g, SaturatedFat 1.5 g, Sodium 1184.9 mg, Sugar 5.1 g
CALDILLO (NEW MEXICAN GREEN CHILE STEW)
Make and share this Caldillo (New Mexican Green Chile Stew) recipe from Food.com.
Provided by Jellyqueen
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cube meat, sprinkle with salt and fry until brown in oil.
- Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover.
- Continue to add water if necessary.
- It will have a soupy consistency.
CALDILLO- GREEN CHILE STEW!
This is a delicious stew perfect for cold weather or if you just feel like having something spicy and flavorful. It's something my mom and I have been cooking for years and I love it!
Provided by clashcity19
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large pan.
- Add onions and garlic. Cook about 3-5 minutes.
- Lightly coat the stew meat in flour and add to the pan.
- Brown the meat and add green chiles (with liquid). You can use hot or mild chile depending on your tastes.
- Let simmer about 5 minutes and add tomatoes (drained of liquid).
- Add one or two cups of water and potatoes.
- Cook covered until potatoes are easily cut with a fork.
- If most of the water has evaporated, add more.
- Add salt to taste.
- Serve with tortillas.
- You can continue to simmer the remaining stew in the pot to have later. It tastes better the longer you cook it!
SHREDDED GREEN CHILE BEEF
This Tex-Mex pulled beef roast is tender, slightly spicy, juicy, and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you've ever had. Save any leftover pulled beef in the liquid to prevent it from drying out. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.
Nutrition Facts : Calories 278 calories, Fat 15g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 658mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic exchanges
YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET
This is hands-down the best way I have found to cook a brisket.
Provided by all rec
Categories Roasts
Time P1DT13h45m
Yield 16
Number Of Ingredients 12
Steps:
- Soak wood chips in a bowl of water, 8 hours to overnight.
- Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
- Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
- Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
- Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 16.2 g, Cholesterol 57 mg, Fat 6.7 g, Fiber 2.6 g, Protein 26.6 g, SaturatedFat 2.4 g, Sodium 3009.8 mg, Sugar 8.9 g
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