New Mexico Green* (*fresh, roasted) Chile Stew (don't have recipe, make it on the fly)
~2-3 lbs Beef or pork, cubed on the small side for stew. (1-2 cm chunks)
Brown meat in small batches (I salt it first, and let it warm up from fridge for a while, first). I use a le cruset 7.25 Qt pot.
Reserve browned meat.
Add some oil in the same pot, and throw in roughly chopped onion (2 medium or so), and a few copped cloves of garlic (I use a 4-6 at least). Soften onions/garlic, don't brown them. At this point, add a bunch of cumin (2 teaspoons or so to taste), and some oregano. Cook on high heat a short while to volatilize the spices.
Deglaze the pan with a beer. I like a lighter beer for this than I normally drink (lagers work, or light ale). Put reserved meat back in pot.
Add ~25-32 oz chopped, roasted green chile. This is new mexico green chile. Anaheims are the same pepper, but are typically not as hot. I use mostly mild and medium, and adjust heat by adding HOT GC later. You want every bite to have chunks of yummy chile. Good roasted chile has that roasted taste (not dense, "smoked" like chipotle, but more like the smell of a nice fireplace), and is very flavorful. The chile is flavor first, heat as a plus.
Cube some potatoes and add in as well. Just cover with liquid (I like to mize water, and low salt chicken stock (so I can salt to taste). Cover and cook til meat is tender. Longer is better. I like to throw it in a ~300 degree oven for a few hours.
I test and season with salt and pepper to taste. This stew can be served as a thicker stew if reduced, but it is often served on the "soupy" side (not as thick as I make traditional beef stew).
Serve with warmed, flour tortillas.
Leftovers can be reheated, and if I am getting sick of the same ole same ole, I add corn, cilantro, or both to the leftovers to change it up.
It's good stuff.
If someone really far away ever wants to give it a go (chile can be had in most states), I might try and send them a care package of NM chiles (the rest being easy to come by) as an act of international good will
(winter is a good time for this as it is cold out, so it can likely travel a few days and stay frozen
)
I made beef stew tonight for friends, I can post that later. It's all about the sear. (and I prefer to use short ribs as the meat, then debone and clean off connective tissue before serving. I sear all 6 sides til crusted brown like a good steak).