Wednesday, October 10, 2012

Green Chile Stew

It's chile season in New Mexico, the perfect time to make a nice big batch of Green Chile Stew. Of course it's extra good in the colder winter months, so I always stock up on chiles for the freezer. If you can't get fresh roasted green chiles where you are, don't despair. You can often find them in the freezer section of large markets, and even the canned ones will make a very fine stew.

Green Chile Stew
This is one of my "un-recipes," meaning I know what goes in it, but not exactly how much. My advice is to get out a pot you want to fill, lay out all the ingredients, and start chopping and adding to the mix until it looks good to you. Ingredients here are listed in order of appearance.

yellow onion, chopped
carrots, chopped
vegetable broth (one box should be enough)
beer (one bottle ought to do it)
green chiles, fresh roasted, skins removed, chopped (I use about 1/2 pound in a large pot)
potatoes, chopped
fresh tomatoes, chopped (canned will be good too)
cinnamon (just a smidge)
squash, chopped - use a mix of zucchini, yellow, and calabacitas if you can get them
black beans, cooked - 1-2 cans
corn, fresh or frozen - I use a whole bag. I like corn.

Steam-fry the onions and carrots in a little bit of water.
Add the broth, beer, green chiles, potatoes, and tomatoes.
Bring to a boil, add seasonings, and cook until potatoes are about half done.
Add the squash and cook until potatoes are done, and squash is softened, but not mushy.
Add the beans and corn.
Cook till everything is hot. Adjust seasonings. Serve with Millet Cornbread, or any other good bread you like.


Anonymous said...

It is so crummy outside, this stew would be the perfect thing!

sue said...

Hi Kim--I didn't know youi had a food blog! You're now bookmarked.

I love making chili laced stews and soups (my mom called it stoup)any time of year. The more veg variety the better. For anyone wanting to grow their own calabacitas (the tapering, light green ones found in markets) the seed company I rep for(Botanical Interests) carries a variety called 'Tatuma'. It has the charachteristic meaty flesh and nmild nutty flavor. I grow it even though it is very cheap at my local Hispanic markets. Very productive. Just plant the seed late enough in spring for the ground to be at least 55 degrees.

Kim Miles said...

Sue... I don't see your last name. Do I know you? i just placed an order with Botanical Interests a couple of days ago. Is that how you found me, or is there a weird coincidence here? Either way, welcome! I'm looking forward to planting my winter indoor herb garden!