First things first:  I’ve mentioned before, in my previous green chile stew post that the recipe is based on ingredients which would have been available—generally speaking—to the native populations in New Mexico.  This recipe is not that.  While still trying to find new and interesting ways to use stew meat, I decided to use the recipe that I found in Tasting New Mexico, which is decidedly post-Spanish colonization. 

A caveat before we get started:  The recipe calls for one pound of stew meat, but I used two pounds.  Looking back, I could have used four pounds.

Here’s what you’ll need:

1 Lb. Beef Chuck or Pork Butt, cut into ½ inch cubes

2 Med. Onions, diced

4 Cloves Garlic, minced or grated

1 ¼ Lbs. Red Potatoes, diced

5 C. Beef Stock

Salt, to taste

3 C. Roasted Green Chiles, chopped

1 Red Bell Pepper, diced

1 Sm. Bag Corn, frozen

Sear the meat in a pot over medium-high heat until it browns and liquid accumulated from the meat is mostly evaporated.  Stir in the onions and garlic, cooking for several minutes, until the onions become translucent.

Deglaze the pan with the stock, scraping the browned bits off the bottom of the pot.  Add salt, reduce heat to a low simmer and let cook, uncovered, for 1 ¼ hours.

Stir in the rest of the ingredients, except the corn, and continue cooking for another 45 minutes to an hour, until the meat is tender and the potatoes are fork tender.  Then add the frozen corn and stir. Serve with warm flour tortillas that you made yourself, and not those disgusting store bought abominations that taste like chemicals.

It’s a good green chile stew, but not nearly as good as the original.  However, it is a solid choice the next time I get more of that fucking stew meat.  As with most soups and stews, this gets better if you let it sit for a day before serving.