Green Chili Stew

While I have been down here in New Mexico - I have discovered a new favorite stew. Both times I've had this stew it was made with chicken instead of beef or pork although it sounds like it would be great with those as well! A chunky, spicy stew - you have to like fresh green chili to enjoy this. Although I have yet to make this stew myself, I wanted to share the recipe with you.

This recipe comes from the Santa Fe School of Cooking, Cookbook:

Serves 8

3 tablespoons vegetable oil
1 1/2 pounds beef sirlion or pork butt, cut in 1-inch cubes
1 1/2 cups diced onion
1 tablespoon minced garlic
6 cups chicken or beef broth
1 pound red or white potatoes, cut in 1-inch cubes
2 - 3 teaspoons salt, to taste
3 cups roasted, peeled, chopped green chilis
3 tablespoons diced red bell pepper
2 tablespoons chopped cilantro, or to taste

1) Heat the oil in a 6-quart pot over high heat and brown the meat in batches. Set aside.
2) In the same oil, saute' the onions until golden. Add the garlic and saute' 1 minute. Return the meat to the pan along with any juices that have accumulated.
3) Add the broth, potatoes, and salt and bring to a boil. Reduce the heat and simmer for 1 hour, until the potatoes are tender.
4) Add the green chiles and the red bell pepper, and cook for 15 to 20 minutes more. Add the cilantro, stir, and serve.

This stew goes great with some hearty bread to scoop with and to help take the heat off. Remember that you can use very mild or very spicy chiles depending on your personal tastes.

Enjoy!