Hatch green chiles are here! These New Mexican chiles cause quite a stir at our local grocery stores when they're in season. They're only at our Houston stores several weeks and so it's a good time to stock up. It's nice to use fresh chiles instead of canned. They have a very nice flavor and are perfect for enchiladas, stews, beans, fajitas, cornbread, salsa, cheese bread...well, they're just great chiles. I usually buy the mild variety and buy them freshly roasted. Yum! This makes them so easy to use. And the roasted chiles can be frozen for use throughout the year. Today I made a simple stew using the chiles, beef, and potatoes. Continue for Green Chile Beef Stew recipe.
Green Chile Beef Stew
1 1/2 lb. lean stew meat, cut into cubes
1/2 medium onion, chopped
6 cups water
4 cloves minced garlic
8-10 roasted, peeled, and diced New Mexico green chiles (such as Hatch)
1 1/2 large Russet potatoes (or potato of your choice), cubed
1/4 t cumin
Salt and pepper to taste
Coat meat with flour; sprinkle generously with salt and a bit of pepper.
Add all ingredients to crockpot and cook on high 8-10 hours or until potatoes are tender.