In the fall of 2011 we shot a short video for a contest sponsored by Chile Monster, a supplier of New Mexico chile, tortillas and tamales. The goal of the video was to “represent ANYTHING about New Mexico Chile, your LOVE for chile, Eating Chile, ANYTHING CHILE!” It sounded like fun, so we went for it!
Bobby came up with a great idea that required his brother Jeff, a person who loves eating hot food (the hotter the better), to eat a bowl of really hot NM green chile. The premise of the idea – let’s make Jeff sweat!!! For the video Bobby shot Jeff eating a bowl, actually two bowls, of fresh roasted New Mexico chile with a few beans and a little hamburger meat (recipe follows). The video should make you smile. It sure makes me smile! (NOTE: You can watch in HD if you choose. Once you hit play, click on the “360p” and select “720pHD”, then go to full screen so you can really watch Jeff sweat! 🙂 )
So did we win the contest? YES, we WON! Guess what we won? Roasted Green Chile! Do you think I could come up with something to do with that? 🙂 The chile prize was actually lagniappe. It was the making of the video and having fun with my family that was the real prize!
Now for the Recipe
So what IS he eating? He’s eating a very simple Green Chile Stew. It’s not our regular Green Chile Stew, but it was still quite tasty and very easy to make. For the video I held back on all of the non-chile ingredients, because I wanted the chile to be the star of the show – although I think Jeff stole the show! The initial green chile stew (what Jeff ate) was WAY TOO HOT for me, so when we had the leftovers for supper the next night I added more meat and beans. The following recipe is how I would make it for “normal” people.
Easy Green Chile Stew Recipe
Recipe Author: MJ of MJ’s Kitchen
Prep and Cook time: less than an hour
1 tsp. coriander seeds
1 Tbsp. canola oil
1 pound lean ground beef (optional for vegetarians)
½ medium onion, minced
2 garlic cloves, minced
4 to 6 cups of homemade chicken stock (varies with amount of chile used)
1 to 3 cups roasted, peeled, chopped green chile (1 cup of hot or 2 cups medium or 3 cups mild)
2 cups cooked pinto beans
¼ to ½ tsp. salt (to taste)
- Heat a Dutch oven over medium-low heat. Add the coriander seeds and toast for about 2 to 3 minutes, until aromatic and toasted, shaking often. Transfer seeds to a spice grinder or mortar and grind.
- Add the oil, beef, onion and garlic to the hot pot. Cook for 4 minutes, stirring frequently.
- Add the stock, the green chile, and ½ tsp. ground coriander. Cook for 15 minutes.
- Add the pinto beans and cook for 10 minutes. Taste and add salt if needed.
- Serve with warmed flour tortillas.
Vegetarian – Omit the meat, use water or vegetable broth, and add a diced potato and another cup of pinto beans, if desired. I usually don’t drain the beans because pinto bean juice is quite flavorful. I love the vegetarian version!
The chile – The stew that I made for the video was made with “hot” chile. We had to make Jeff sweat afterall, and with his iron stomach, medium would not have worked. You can always adjust the amount of chile that you use based on the temperature of the chile and how hot you want your stew.
The Ground Beef – Most green chile stews you find in New Mexican restaurants are made with pork shoulder. However, a neighborhood New Mexican restaurant that we used to frequent in the 70’s and 80’s used ground beef and it was hard not to order it, especially if is were cold outside. It was SO good! When the restaurant closed down in the early 90’s, I had to learn how to make this stew at home. It turned out that it was actually quite simple to replicate because, with all green chile stews, the meat is not the star – the green chile is! So as long as you have good, New Mexico green chile (which means “any” New Mexico green chile), it doesn’t matter if you use beef, pork, chicken, turkey, or no meat at all. It’s all good!
Another green chile stew that you can find here is Green Chile Stew with Sirloin which is one of Bobby’s favorite things to make and is quite different from this recipe. It’s a lot heartier and more like a real stew with chunks of beef and potatoes. We love both of these stews and which one we decide to make is really just determined by the ingredients on hand and how much time we have.
More on New Mexico Chiles
This Quick and Easy Green Chile Stew recipe has been linked up to the blog hops Friday Potluck, Fat Tuesday, Let’s Do Brunch, Gluten-Free Wednesday, Midweek Fiesta, Sunday Night Soup Night, Made From Scratch Monday, Made with Love Mondays, Whole Foods Wednesday, Creative Thursday, Full Plate Thursday, Weekend Potluck, Food on Friday . Click on the links to enjoy a variety of great recipes!
Easy Green Chile Stew was featured on the Hearth & Soul Blog Hop by Zesty South Indian Kitchen.
This recipe was a featured recipe in The Huffington Post, October, 2012.