Tag Archives: stew

A Tantalizing Collection of Soups and Stews

A Tantalizing Collection of Soups and Stews | mjskitchen.com

When the cold weather just doesn’t want to go away, there is nothing better than a steaming bowl of soup or stew.  Below is a collection of soups and stews that will not only warm you up, but make you feel good from the inside and out.  And no matter what your diet – vegan, gluten-free, dairy-free or carnivore – you’ll find several soups to keep you warm, healthy and happy. Continue Reading →

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New Mexico Green Chile Stew

Green Chile Stew

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Earlier I posted my Easy Green Chile Stew, a quick little stew with a few ingredients and one that can be made and ready to eat in less than an hour. Since then I’ve had several requests to post our regular Green Chile Stew, so here it is.

Compared to my other stew, this one replaces ground beef with a sirloin steak cut into bite size pieces. I know, some of you might be screaming – pork! Well, having lived in New Mexico for over 40 years and having eaten green chile stew with pork, beef, ground beef, chicken, and no meat at all, I can honestly say, that we prefer beef to pork.  For any New Mexico green chile stew, the star of the show is the chile, so as long as you use New Mexico green chile, the protein is your own personal preference.

In addition to the sirloin, this New Mexico green chile stew uses potatoes and tomatoes, making a hearty and quite healthy pot of stew. Because it’s a “green chile” stew, it uses a lot of roasted, peeled and chopped green chile. It takes a little longer to make than my “easy” stew, but its flavors and richness are hard to beat, making it well worth the extra effort.

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Mafe’ – A West African Stew

This version of Mafe is a stew with beef, tomatoes, peppers, and peanut butter. #mafe @mjskitchen |mjskitchen.com

 

I love eating peanut butter straight from the jar.  I’m not a big PB & J eater, but I do love sticking my finger spoon in the PB jar and scooping up a mouth full of peanut butter. So what does peanut butter have to do with Mafe’?  Mafe’ is a west African stew with a peanut butter sauce as the base.

German Mama of Arepas to Zwetschgen, the host of Cook Around the Globe selected West African cuisine for October, another region of the world with a cuisine I am totally unfamiliar with – until now.  While surfing several sites I kept coming across recipes called mafé, groundnut stew, and chickennat.  All of the the dishes were stewlike, one pot meals that used at least 1 cup of peanut butter in the sauce.  Most used a meat such as beef or chicken, and the recipe I selected mentioned a vegetarian version.  Since I’ve never really cooked with peanut butter, I decided to go for it.

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Quick and Easy Green Chile Stew

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! 🙂 )

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New Mexico Green Chile

A bowl of New Mexico green chile sauce mjskitchen.com

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In this post we’ll be making a traditional New Mexico green chile sauce as well as taking a look at several recipes that use either use the sauce or that use just chopped green chiles. New Mexico (NM) green chile is normally referred to as  NM chile or Hatch chile which is chile that is grown in the Hatch Valley of southern NM.  Some of the varieties of chile grown throughout the state include Big Jim, Joe Parker, Rio Grande, and Sandia.  Unlike poblano and jalapeno, New Mexico green chile has a tough skin; therefore, it is best when roasted and peeled. The resulting roasted chile is remarkable!  If you missed my Red or Green? post, check it out to see the ways in which chile is roasted.

Whole roasted chile can be stuffed with cheese, dipped in a batter and then fried for chile rellenos.  Once fried, one could smother the rellenos with green chile sauce or red chile, or both (Christmas).  Roasted chiles can also be chopped and used in green chile sauce, green chile stew, salsa, served as just a bowl of green chile, and many, many more dishes.

Previously, I shared my red chile sauce made with dried red chile.  This week I’m sharing my recipe for New Mexico Green Chile Sauce made with roasted, peeled and chopped green chile.

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