- Jan 6, 2011
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Green Chile Cowboy Stew
Decided to make this recipe today. This is not my recipe but one I got out of Texas Monthly. Here is the Recipe, along with a few pics, I didn’t show every little thing I did, just followed the recipe. “With this exceptions”
On the Poblano peppers I roasted mine and removed the char and seeds.
I waited to add the potatoes. (We like them a little firmer)
6 tablespoons olive oil, divided in half
2 pounds boneless chuck, trimmed and cut into 1-inch cubes
1 teaspoon garlic powder, divided in half
2 teaspoons ground cumin, divided in half
2 large white onions, cut into 8 sections each
4 green chiles (Hatch, poblano, jalapeño), chopped
7 cups beef stock
4 cloves garlic, minced
9 red potatoes, cut in half
4 ears corn, kernels cut off
2 carrots, peeled and cut into 1-inch chunks
1/2 cup coarsely chopped cilantro
1 teaspoon salt
1/2 teaspoon ground black pepper
Heat 3 tablespoons of the oil in a large skillet.
Brown meat with half the garlic powder and cumin, then remove with a slotted spoon and put in a 6- or 8-quart stockpot.
Add onions and chiles to the skillet with the remaining oil and sauté until soft.
Transfer to the stockpot.
Add all the remaining ingredients to the stockpot and bring to a boil. Cover, reduce heat, and simmer 1 1/2 to 2 hours, stirring occasionally.
Serve with flour tortillas.
Brookshire's had Rump rost buy one get one for a penny, So I went with Rump
Cutting into 1 inch cubes
Sorry, I didn't get a shot of the roasted Poblanos and Onions
Carrots, potatoes, and Cilantro
Just put in the veggies
And finished product "My Supper" with flour tortilla's
This stuff turned out great. If you like Cilantro and Poblano's This is for you
Thanks
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