Sunday, December 28, 2008

Green Chile Stew

Mmm, winter always makes me want soup, and this is one of my all-time favorites! It is a staple in New Mexico, where I grew up. It's so easy to make, and you can control the amount of spiciness by the brand of green chile you use (or any add-ins you want, like Tabasco or jalapenos). Make sure to get good tortillas from a Latin market, or the ones you cook yourself that are sold at Costco.

By the way, my one-year-old loves this!

1 to 1 1/2 lb lean pork or beef, cut into 1/2-inch cubes
Oil for frying
1 medium onion, chopped
4 C water (plus a little bouillon, if desired)
3 to 4 medium potatoes, cubed
16 oz green chile, chopped (that's 4 of the small cans!)
2 medium tomatoes, chopped (canned is okay)
3 cloves garlic, minced
2 tsp salt
1/3 tsp pepper

In large saucepan, brown meat in oil 15 minutes over medium heat, stirring frequently, until meat is well-browned. Add chopped onion; brown 5 more minutes. Add water and potatoes; fast simmer for 15 minutes, or until potatoes are done. Add green chiles, tomatoes, garlic, salt, and pepper. Simmer 10 minutes, stirring frequently. Makes 2 quarts.

*You can use pre-cooked meat, but then you definitely need some bouillon
**Make sure not to add the tomatoes before the potatoes are cooked through. Otherwise they will prevent the potatoes from softening!

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