Green Chile Stew - Santa Fe School of Cooking

  • 3 tablespoons vegetable oil
  • 1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes
  • 1 1/2 cups diced onion
  • 1 tablespoon minced garlic
  • 6 cups chicken or beef broth (I prefer chicken)
  • 1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes
    -- or --
    28oz can of hominy, rinsed
  • 2 to 3 teaspoons salt, to taste
  • 3 cups roasted, peeled, chopped greenchile or to taste
  • 3 tablespoons diced red bell pepper
  • 2 tablespoons chopped cilantro, to taste
  • Masa slurry: 1/2 cup masa mixed with 3/4 to 1 cup water; needs to be just to the point of being pourable.
  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.
  3. Add the garlic and saute 1 minute.
  4. Return the meat to the pan along with any juices that may have accumulated.
  5. Add the broth, potatoes or hominy, salt and bring to a boil.
  6. Reduce the heat and simmer for one hour, until the potatoes are tender.
  7. Add the green chile, the red bell pepper, and stir the masa slurry in slowly, then cook 15 to 20 minutes more. 
  8. Add the cilantro, stir and serve.
Serves 8