This recipe is a request from my mom, but you don’t have to twist my arm to make Green Chile Stew! I grew up in Las Cruces, NM which isn’t far from Hatch, NM, the Green Chile capitol of the world. I actually never ate it until college, as both my parents are from California, so never made it, but once I tried it, I was hooked. I actually have chile shipped up to me frozen from NM, or my friend Kara will send me home with some when I come to visit, as the canned stuff just isn’t the same. But Trader Joe’s does have canned Hatch green chile, so that will certainly work if that is what you can get your hands on.
1.5 to 2 pounds of beef, chicken or pork in pieces – I used free range beef here, grass fed as well would be ideal
2 cups of chicken broth
2 tsp. crushed garlic
1 onion medium chopped
1 tsp cumin
1 tsp garlic salt
1tsp Kitchen Bouquet – get this in seasoning or gravy section of supermarket – I need to check the ingredients on this likely not Paleo! Per my friend Jodi’s suggestions, you could sub a Tbsp of Tamari sauce here instead
1 pound of fresh roasted, peeled, and chopped green chile plus one small can of green chile. I would use 4-6 little cans if you don’t have any fresh
1 14 ounce can of Organic fire roasted tomatoes
Sea Salt and Pepper
1 jar of yellow and red roasted peppers (you can get these at Trader Joe’s, or just find red roasted red peppers)
Avocado, and Organic Sour Cream and Cheese for garnish (optional)
Into Crock Pot, throw meat, onion, garlic, chicken broth, garlic salt, cumin, tomatoes, green chile, kitchen bouquet, and then add salt and pepper, as much as you normally like in a stew and then stir
Cook all day on low, or high for about 4 hours
As soon as you get home, slice up roasted peppers and add to pot, let those warm up in stew for about a half hour
Serve with avocado, sour cream and cheese if desired, trust me, you won’t miss the potatoes!
Tomorrow’s post will be Chili Dogs on Sweet Potato buns, stay tuned!