New Mexico Green Chili Crock Pot Stew Food

AUTHENTIC NEW MEXICO GREEN CHILE STEW

Steps:

• Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
• Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
• While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
• add jalepeno, broth, half a can of beer, spices.bring to a simmer.
• let simmer for 1 hour.
• Peel skin from chiles, chop and add to the pot (including the seeds).
• Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
• Simmer until potatoes are done.
• melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.

NEW MEXICO GREEN CHILE STEW

Steps:

• Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
• Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.

SLOW-COOKER PORK AND GREEN CHILE STEW

Steps:

• Combine the potatoes, poblano, salsa, cilantro and 3/4 cup water in a 6- to 8-quart slow cooker. Tear the tortillas into small pieces and stir into the mixture. Cut the pork in half and season with 3/4 teaspoon salt and a few grinds of pepper. Rub all over with the cumin and coriander. Add the pork to the slow cooker. Cover and cook on low until tender, 7 hours.
• Remove the pork to a plate. Stir the corn into the slow cooker and cover. Shred the pork into bite-size pieces, discarding any large pieces of fat. Return the pork to the slow cooker; season with salt and pepper.
• Divide the stew among bowls and top with the sour cream, pickled jalapenos and more cilantro. Serve with warmed tortillas.

NEW MEXICO GREEN CHILE BRISKET STEW

Steps:

• Cut brisket in half to fit the pressure cooker. Place brisket on a large plate or sheet of waxed paper. Season both sides of each piece with chili powder, oregano, onion powder, cumin, black pepper, herbes de Provence, and red chile pepper. Dredge brisket pieces in masa harina; reserve any masa that falls off.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; when hot, add brisket to the pot and brown both sides of each piece, about 7 minutes. Transfer brisket to a plate. Add carrots, celery, and onion; saute until slightly softened, about 5 minutes more.
• Pour chicken broth and beans into the pressure cooker. Add any reserved masa and the browned brisket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Remove brisket from the pressure cooker and set aside. Add potatoes, tomatoes, green chiles, and water to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Trim excess fat from brisket and cut into bite-sized pieces.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add up to an additional cup of water if stew is too thick. Add brisket back to the pot. Add garlic salt.
• Cook the stew on low heat until warmed through, up to 1 hour.

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!