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.
- Heat the oil in a 6-quart pot over high heat and brown the meat in batches. Set aside.
- 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 may have accumulated.
- Add the broth, potatoes or hominy, salt and bring to a boil.
- Reduce the heat and simmer for one hour, until the potatoes are tender.
- Add the green chile, the red bell pepper, and stir the masa slurry in slowly, then cook 15 to 20 minutes more.
- Add the cilantro, stir and serve.