New Mexican Green Chile Stew

Green Chile Stew, yes this is how the New Mexican's refer to their famous delicious bowl of heaven. Each family I know makes their Chile Verde, as Coloradans call it, a different way, and each of us thinks theirs is the best. My entire lineage is of Mexican descent, and both my maternal and paternal grandmothers were excellent cooks, but they made no one dish the same. Including the famous Chile Verde. I was taught how to make this dish by my mother, and that is how I will make it until I die. But when I saw this version of New Mexico Green Chile Stew, and saw it was more like a soup than a gravy chile I gave in and tried it. It tastes nothing like the pork gravy version I make, but instead it is more light and soupy for a whole main course. Hatch Green Chile Love is a connector blog post I did on the Green Chile madness that is purely southwestern in origin.

This recipe comes from Saveur Magazine and when I tried to find the references for it I failed. But it is about 10 years old. I have the clipped article about a "Spanish" familiy called the Arellano's and their farm recipes. Some New Mexicans do not like to refer to themselves as Mexican Americans prefering to keep the "Spanish" lineage pure. Barf. Racism within a race if you ask me. If you have been in New Mexico for centuries like my family has, or like the Arellano's claim, somewhere in your family tree, you have mixed with a Mexican, or an Indian. That fact alone makes you a Mexican-American. Seriously.

New Mexican Green Chile Stew
SAVEUR Magazine No.53

8 medium-hot fresh green chiles
2 Tablespoons vegetable oil
1 lb. boneless beef chuck, cut into 1" pieces
Salt
1 medium yellow onion, peeled and coarsely chopped
1 clove garlic, peeled and finely chopped
5 new potatoes, peeled, and halved
2 medium tomatoes, cored and diced
1 tsp. ground cumin

1. Set the the oven rack in top third of the oven and preheat the broiler. Arrange chiles in a single layer on a large baking sheet and broil on each side just until their skin blisters and chars. about 4 minutes per side. Transfer chiles to a medium bowl and cover with plastic wrap, and set aside until cool enough to handle. Using your fingers, peel off skins and remove and discard stems and seeds. Coarsely chop chiles and set aside.

2. Heat oil in a large, heavy-bottomed pot with a tight-fitting lid over medium-high heat. Generously season beef with salt, then add meat to pot and cook, stirring often with a wooden spoon until well browned on all sides, about 5 minutes. Add onions and garlic and cook, stirring frequently, until onions are soft, 5 minutes. Add 3 cups of water, scraping any browned bits stuck to bottom of pot. Reduce heat to medium, partially cover pot, and simmer until meat is tender when pierced with a fork, about 30 minutes.

3. Add potatoes to pot, reduce heat to medium-low, and continue cooking, partially covered, until potatoes are soft, about 20 minutes. Add tomatoes, cumin, reserved chiles, and salt to taste and simmer, completely covered, until meat is very tender when pierced with a fork, about 30 minuets more. adjust seasonings. Serve with warm flour tortillas, if you like. Beware the longer this simmers, the spicier the heat of the chile.