Santa Fe Beef And Green Chile Stew Food

SANTA FE STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

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.

SANTA FE HATCH CHILE GREEN SAUCE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
• Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
• Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
• Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

DEE'S SANTA FE GREEN CHILE STEW

Steps:

• Sprinkle the pork with flour to lightly coat.
• In a large pot (I use a Dutch oven), brown the meat in oil.
• Add chiles, chicken stock, vegetables, salt& pepper, and water if needed.
• Bring to a boil, lower heat to medium low.
• Cover and simmer until meat and vegetables are done, and the stew is slightly thickened (about 3 hours).
• You may cook in a crockpot for 6-8 hours.
• Serve with flour tortillas.

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!

GREEN CHILE STEW

Steps:

• Boil pork chops in water until done.
• Then remove and cut into chunks.
• Peel skin off of green chilis and cut into pieces.
• Chop up onion.
• Peel and cut up potatoes.
• In a medium size stock pot fill half way with water.
• Season with the season salt.
• Add pork, chilis, potatoes, onion, and cumin.
• Cook for 1 hour.
• Enjoy.
• You can grate some cheese and put on top if you like.

GREEN CHILE STEW

Steps:

• Roast the chiles over a flame until the skins bubble and are partially charred, then put them in a bowl , cover with a plate and set aside to steam (or buy chiles that are already roasted).
• Toast the coriander in a dry skillet until fragrant and the color changes, then cool and then grind to a powder using a mortar and pestle or spice mill.
• In a large soup pot over medium heat heat the oil and then add the onion, potatoes and coriander, turning to coat for 5-10 minutes or until potatoes are golden.
• While potatoes are cooking slip skins off the chiles, discarding the seeds and chopping the chiles into large pieces.
• Add chiles, 1 teaspoon salt and the water or vegetable broth into the soup pot. Bring to a boil and then lower heat to a simmer and cook covered for 25-30 minutes or until potatoes are soft. Season with salt and pepper.
• In a small saucepan bring a small amount of water to a boil, submerge the cilantro for a few seconds, drain and rinse under cold water. Chop the cilantro and stir it into the sour cream.
• Serve soup with a dollop of sour cream.

ROASTED GREEN CHILE STEW

Steps:

• Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
• Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
• Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.

GREEN CHILE STEW

Steps:

• Add stew meat to a large casserole and cover with water. Bring to a boil and remove any film or residue from the surface. Turn down to a simmer and cook for ten minutes. Add onion, tomato, celery, meat seasoning, and basic green chile and continue cooking over low heat, just above a simmer. When meat begins to become fork tender (about 1 hour) add carrots and continue cooking for 15 minutes. Just before serving, add potatoes, adjust seasoning, and serve when potatoes are cooked through.

SANTA FE STEW

Steps:

• In a Dutch oven, heat oil over medium-high heat. Brown beef on all sides. Stir in the remaining ingredients except cheese. , Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Sprinkle with cheese.

DON FERNANDO'S GREEN CHILE STEW

Steps:

• In a medium skillet cook the ground chuck, ground pork, and cubed sirloin until it is done. Remove meat with a slotted spoon and place in a heavy, large soup pot.
• Add the chicken broth, beer, poblano peppers, and tomato. Bring to a boil, lower heat and reduce to a simmer.
• In another skillet add 2 tablespoons butter and heat over medium heat till melted. Add the onions, garlic and cilantro. Saute for 3 to 5 minutes or until onions are softened.
• Add the tobasco, oregano, cumin, parsley, salt, pepper and the first 1-1/2 tablespoons of flour. Stir constantly and cook for 3 minutes. Add this mixture to the soup pot and mix well.
• Bring the soup to a boil again and then reduce the heat to low. Simmer the soup for 2 hours stirring occasionally.
• In a small bowl place the other 2 tablespoons of butter and the other 1-1/2 tablespoons of flour and knead them together.
• While stirring constantly, add tiny bits of the butter and flour mixture to the soup. Simmer the soup for 15 minutes more.