Green Chile Hamburger Stew Food

MELISSA'S GREEN CHILE STEW

Steps:

• Heat oil in a large stockpot over medium-high heat. Crumble beef into pot and cook, stirring frequently, until well-browned. Drain excess fat, and return to the stove.
• Add potatoes, stewed tomatoes, green chilies, onion, and water to the pot with the beef, and stir to combine. Bring to a boil, reduce heat, and simmer 1 hour to blend flavors. Season to taste with salt and pepper, and serve.

GREEN CHILE HAMBURGER STEW

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Lightly coat chile peppers with cooking spray and place on the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 10 to 15 minutes, turning halfway through. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop chiles and set aside.
• While peppers are cooling, slice onion in half. Mince one half, and rough chop the other; set aside.
• Heat a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add minced onion, carrots, celery, and garlic; saute until onion begins to turn translucent, about 5 minutes. Transfer mixture to a bowl, leaving any rendered fat in the pot.
• Add potatoes to the pot and saute until browned, 3 to 5 minutes. Add meat mixture, both cans of diced tomatoes, and reserved chopped onion and bring to a slow boil. Cook for 1 minute, then stir in chiles. Add water, bouillon, black pepper, salt, and oregano. Return to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 1 to 1 1/2 hours.

GREEN CHILE STEW

Steps:

• Start by peeling and cubing the potato into 1/2-inch diameter pieces and set aside.
• Next, in a saute pan on medium heat, cook the ground beef and lightly sprinkle with salt and pepper.
• While the beef is cooking, place 4 cups water in a stock pot with the potatoes and bring to a boil. Cook the potatoes until fork tender; do not cook until the potatoes mash.
• When all the rawness is cooked out of the beef, turn off the heat. Slowly add the flour while mixing into the beef in order to make a roux. Mix the flour into the beef completely until no dry flour remains. (Depending on the fat ratio of the beef, you may need to add more or less flour. This all depends on how thick you want your stew in texture.)
• Once your roux is complete, add to the stockpot with the cooked potatoes. The meat may be in large pieces, so with a large spoon, break up into desired size. Once the meat is fully broken down, add the green chiles, corn, green chili powder, 2 teaspoons salt and 2 teaspoons black pepper. Fully mix all the ingredients and place the stockpot back on the stove top. Bring up to temperature on medium heat. Once the soup is at proper serving temperature, serve in medium bowls and enjoy. Feel free to add cheese or sour cream if desired.
• Optional serving suggestions: grated cheese, sour cream.

GREEN CHILE STEW

Steps:

• Put diced potatoes in a saucepan and add enough water until the potatoes are just covered. Bring the potatoes to a boil over high heat, and then reduce to a simmer. Simmer the potatoes for 20 minutes then add in the ground beef, onions, and green chiles. Let the stew continue to cook until the potatoes are fork tender and the beef is cooked all the way through, another 10 to 20 minutes. Season the stew with garlic salt and serve warm.

GREEN CHILE CHICKEN STEW

Steps:

• Season chicken thighs generously with salt and pepper. Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Dredge chicken in flour and shake off excess. Brown chicken well on both sides, then remove and set aside.
• Add onions to pot, season lightly with salt and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add garlic and cumin, and cook for 1 minute. Then add chopped chiles and chicken stock and bring to a boil.
• Return chicken to pot; reduce heat to a brisk simmer, and cook, covered with lid ajar, for 30 minutes. Add potatoes and carrots and cook for 20 to 25 minutes more, until vegetables are soft but not falling apart.
• Skim fat from surface of sauce. Taste for seasoning and adjust salt. For a thicker sauce, add dissolved cornstarch and stir well. Cook for 1 minute more.
• Serve in deep wide soup plates with plenty of sauce. Sprinkle with chopped cilantro. Serve with warm tortillas and lime wedges.

SANTA FE BEEF AND GREEN CHILE STEW

Steps:

• In a Dutch oven, heat oil over medium-high heat, brown beef on all sides. Add in onions, garlic and bell pepper and saute until tender. Add in cumin, oregano, bay leaf ,salt and pepper. Cook and stir for 2 -3 minutes. Next add in sugar, beef broth, diced tomatoes with green chiles, chopped green chiles and beer. Bring to a boil ; reduce heat. Cover and simmer 1-1/2 hours, stirring occasionally. Next, add in the pinto beans, potatoes and cilantro. Cover and simmer another 30 minutes or until meat and potatoes are tender. If you would like a thicker stew , remove the lid at this time and keep cooking and stirring on simmer until desired consistency.
• Ladle into bowls and top with shredded cheeses, sour cream and more cilantro if desired. Serve with a basket of warm flour tortillas. Enjoy!

NEW MEXICO GREEN CHILI STEW

Steps:

• In large pot brown meat with onion, drain.
• Add all other ingredients and stir well.
• Bring to a boil then simmer for 45 minutes to 1 hour (or until potato is fork tender).
• You must keep tasting this to get the salt and pepper right.
• Fabulous with cornbread!

GREEN CHILE STEW

Steps:

• In a large stockpot or Dutch oven, brown beef and pork; drain. Add remaining ingredients. Cover and simmer for 45 minutes.

HEARTY GREEN CHILI STEW

Steps:

• In a large skillet, brown beef and onions in oil; drain. Transfer to a 5-qt. slow cooker. , Combine the beans, tomatoes, chilies, water, bouillon, garlic, sugar, salt if desired and pepper; pour over beef. Cover and cook on low for 6-8 hours or until beef is tender. Sprinkle with cheese if desired.

GREEN-CHILE BEEF STEW

Steps:

• Pat beef dry and season with pepper and 1 teaspoon salt.
• Heat oil in a 10- to 11-inch-wide (5- to 7-quart) heavy pot over moderately high heat until hot but not smoking, then cook beef in 2 or 3 batches, turning occasionally, until browned, 6 to 8 minutes per batch. Transfer as browned to a bowl using a slotted spoon.
• Add onion and garlic to fat in pot and cook over moderately high heat, stirring and scraping up brown bits, until softened, about 8 minutes. Add cumin and remaining teaspoon salt and cook, stirring, 2 minutes. Return beef (with any juices accumulated in bowl) to pot and stir in tomatoes with juice and enough water to cover meat, then bring to a simmer.
• Discard seeds, ribs, and stems from chiles, then cut lengthwise into 1/3-inch-wide strips. Add chiles to stew and gently simmer, uncovered, stirring occasionally to break up tomatoes, until meat is very tender, about 3 hours.