DEE'S SANTA FE GREEN CHILE STEW
This is my DD's recipe that she shared with me when she was living in Santa Fe. I am sure that every family in New Mexico has their own favorite version, but this is my favorite. It can also be cooked in a crockpot, but I like the texture of the stew, cooked on top of the stove.
Provided by Miss Annie
Categories Stew
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the pork with flour to lightly coat.
- In a large pot (I use a Dutch oven), brown the meat in oil.
- Add chiles, chicken stock, vegetables, salt& pepper, and water if needed.
- Bring to a boil, lower heat to medium low.
- Cover and simmer until meat and vegetables are done, and the stew is slightly thickened (about 3 hours).
- You may cook in a crockpot for 6-8 hours.
- Serve with flour tortillas.
Nutrition Facts : Calories 568.1, Fat 23.6, SaturatedFat 5.8, Cholesterol 104.8, Sodium 919.3, Carbohydrate 44.2, Fiber 4.2, Sugar 9, Protein 43.3
GREEN CHILE STEW
Steps:
- Add stew meat to a large casserole and cover with water. Bring to a boil and remove any film or residue from the surface. Turn down to a simmer and cook for ten minutes. Add onion, tomato, celery, meat seasoning, and basic green chile and continue cooking over low heat, just above a simmer. When meat begins to become fork tender (about 1 hour) add carrots and continue cooking for 15 minutes. Just before serving, add potatoes, adjust seasoning, and serve when potatoes are cooked through.
SANTA FE BEEF AND GREEN CHILE STEW
Make and share this Santa Fe Beef and Green Chile Stew recipe from Food.com.
Provided by bad kitty 1116
Categories Stew
Time 2h30m
Yield 4 quarts, 6 serving(s)
Number Of Ingredients 20
Steps:
- In a Dutch oven, heat oil over medium-high heat, brown beef on all sides. Add in onions, garlic and bell pepper and saute until tender. Add in cumin, oregano, bay leaf ,salt and pepper. Cook and stir for 2 -3 minutes. Next add in sugar, beef broth, diced tomatoes with green chiles, chopped green chiles and beer. Bring to a boil ; reduce heat. Cover and simmer 1-1/2 hours, stirring occasionally. Next, add in the pinto beans, potatoes and cilantro. Cover and simmer another 30 minutes or until meat and potatoes are tender. If you would like a thicker stew , remove the lid at this time and keep cooking and stirring on simmer until desired consistency.
- Ladle into bowls and top with shredded cheeses, sour cream and more cilantro if desired. Serve with a basket of warm flour tortillas. Enjoy!
SANTA FE STEW
Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.
Provided by steph
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.
Nutrition Facts : Calories 525.1 calories, Carbohydrate 61.5 g, Cholesterol 72.1 mg, Fat 15.3 g, Fiber 11.7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 2401.7 mg, Sugar 8.4 g
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