One of the greatest things about New Mexico is the cuisine. Cody & I absolutely love spicy food, so when the waiter asks us if we want green or red, we're on top of it. There is so much to choose from in the ways of traditional Mexican food, but there's also New Mexican food.
My brother-in-law, Chuck, joins us in our love for spicy, so when he asked me to figure out a way to make Green Chile Stew, I was up for the challenge. I did a little bit of research and looked at a few different recipes to find the best ingredients and the most authentic taste. The first time I made the stew, it was quite tasty. The second time, however, rocked my socks off.
Green Chile Stew
Prep time: 10 minutes
Cook time: At least 45 minutes
2 tbsp olive oil
5 cloves garlic, diced
2 onions, chopped
1 can beer, stirred up to flatten
5 bay leaves
dash of vinegar
1/2 to 1 tsp. cumin seed
1 to 2 Tbl. leaf oregano
freshly ground black pepper to taste
3 potatoes, cubed
2 cups roasted green chiles, try Bueno brand
salt to taste
1 tsp sugar
enough stock to cover well
1. In a large pot, heat olive oil over medium-high heat. Add onions and garlic and saute until onions start to get brown around the edges. Add the beer.
2. Add bay leaves, vinegar, cumin, oregano, black pepper, and potatoes. Pour in enough water to cover the potatoes and bring to a boil.
3. When the potatoes are soft enough to pierce with a fork, add the green chile. Add about a tsp of salt (or to taste), a tsp of sugar, and some vegetable stock. (I added another cup of water and just put in a bouillon and a half). Reduce heat to low and simmer for at least 30 more minutes. For a better flavor, simmer longer.
I put the stew on around 5:00 pm when Cody left for band rehearsal. When he came back around 9:00, we dug in and it was super tasty. The potatoes fell apart and the flavor was outstanding. Last night we had leftovers and I decided to make homemade beer bread to go along with the stew. That recipe will be coming shortly! Stay tuned!