We love hearing how our customers serve their green chiles! Here is Dylan's take on a delicious Green Chile Stew - perfect for cooler weather!
Ingredients:
3 cups hatch green chile
2 white onions - diced
4-6 medium peeled and chopped white potatoes
6 cloves minced garlic
3-4 carrots - chopped
2 cups frozen corn
2.5 - 3lb Chuck Roast
64 oz chicken or beef stock
2 tbsp oil
salt & pepper to taste
Directions
Prepare all ingredients - chop and dice all vegetables and set aside.
Cut chuck roast into 1 inch cubes, removing any hard fat or gristle.
Cook the cubed roast in a large heavy bottomed pot or dutch oven with 2 tbsp oil until browned, remove and set aside.
Place diced onions in the pot and cook until translucent. 3-5 min
Add garlic and cook until fragrant. 30 - 45 seconds
Pour 32 oz broth into the pot and deglaze scraping up any browned bits, continuing to cook on medium heat.
Add the cooked chuck roast, carrots, potatoes, and corn. Bring to a simmer and cook uncovered for 1 hour, stirring as needed.
Pour additional broth into the pot if needed. Some of the broth will evaporate during the cooking process.
Add the Hatch green chile. Continue to cook uncovered for an additional 45 minutes or until the potatoes are done and the chuck roast is tender.
Serve in a bowl with tortilla and cilantro for garnish (optional)