Green Chile Stew

Scott Hillje

One of my favorite dishes from our days in Santa Fe. This is the closest recipe I could find to what we got at the Blue Corn Café.

Serves 8

3 tablespoons vegetable oil

1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes

1 1/2 cups diced onion

1 tablespoon minced garlic

6 cups chicken or beef broth

1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes

2 to 3 teaspoons salt, to taste

3 cups roasted, peeled, chopped green chile or to taste

3 tablespoons diced red bell pepper

2 tablespoons chopped cilantro, to taste

Heat the oil in a 6-quart pot over high heat and brown the meat in

batches. Set aside. In the same oil, saute the onions until golden.

Add the garlic and saute 1 minute. Return the meat to the pan along

with any juices that may have accumulated. Add the broth, potatoes,

salt and bring to a boil. Reduce the heat and simmer for one hour, un-

til the potatoes are tender. Add the green chile and the red bell

pepper, and cook 15 to 20 minutes more. Add the cilantro, stir and serve.

Side Bar: For the best taste, use fresh green chiles, roasted over a fire or gas flame, peeled and chopped. You could also use freeze-dried green chile in place of the fresh.

A combination of mild and hot chiles produce a more balanced flavor.