RECIPE: Green Chile Stew
August marks the beginning of New Mexican green chile season and as Mark Cockcroft tells it - is always a cause for celebration! A true culinary delight that ranges from mild to quite spicy, this green pod lends its flavor to Markʻs simple and rustic Green Chile Stew. Jarred, canned, peeled or chopped, chiles are widely available and simple to put to delicious use. Anaheim or even Poblano chiles can be used as substitutes, though Mark notes that New Mexican green chiles are worth seeking out for the most authentic bowl of stew. Mahalo Mark!
Mark Cockcroft
Ingredients
- 2 lbs Maui Nui Leg Medallions
- 1/2 cup all-purpose flour
- 4 tbsp vegetable oil, divided
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 1/2 tsp Mexican oregano
- 2 tsp ground cumin
- 1 quart (2 packs) Maui Nui bone broth
- 1 pint (16 oz) water
- 1-2 cups roasted, peeled, and chopped New Mexican green chile (depending on your heat tolerance and chile level of spiciness)
- 1 lb yellow potatoes, cut into 1" pieces
- 2 cups corn kernels (from 2 ears or frozen)
- Salt to taste
DIRECTIONS
First, pat the stew meat dry with paper towels to remove excess moisture. In a large bowl season the stew meat generously with salt and toss with the flour to coat evenly.
Next, heat 2 Tbsp oil in a Dutch oven or large heavy bottomed stock pot over medium high heat. Add half the meat, spreading the pieces out to avoid overcrowding.
Let cook, without stirring, until nicely browned on one side. Flip and brown the other side and remove to a bowl.
Add another Tbsp of oil to the pot and add the remaining meat to the pot. Brown as before and remove to the bowl. There should be a nice amount of crusty brown bits (fond) on the bottom of the pan.
Turn heat down to medium and add the last Tbsp of oil to the pot along with the onions and a pinch of salt. Cook, stirring frequently, until onions are nicely golden.
Add the garlic and cook for 1 minute.
Add the Mexican oregano and cumin and cook for 1 minute.
Add the broth and water, scraping the bottom of the pot to remove the last of the fond. Raise the heat and bring just to a boil then lower heat and simmer gently for 30 minutes, stirring occasionally.
Add green chiles and simmer for an additional 30 minutes. The meat should just be becoming tender. If not, simmer for another 15 minutes or so.
Add the potatoes and simmer for 15 minutes.
Add the corn and simmer for an additional 5 minutes.
Adjust salt to taste and enjoy!