smoked meat Stew recipies?

a favorite recipe of mine... From the book: The whole Chile Pepper Book


Traditional Red Chile Stew

When ordering a bowl of "chili" in New Mexico, this is what will be served. Cooks here use the chiles from their ristras (strings of red chile) to make this spicy stew.
Serves: 6
8 dried red New Mexican chiles
2 pounds pork or beef stew meat, cut in 1 1/2 inch cubes
2 tablespoons vegetable oil
4 cups beef broth
Arrange the chiles on a baking pan and place in a 200 degree F oven for 5 minutes or until they smell like they are roasted. Take care that they do not burn. Remove the stems and seeds. cover the chiles with 2 cups of the beef broth and let sit for 15 minutes until they are softened. Place the chiles and the broth in a blender and puree until smooth.
Brown the meat in the oil and remove from the pan. Add 1 cup of broth to the pan to deglaze it.
Combine all the ingredients in a crockpot or a stock-pot, bring to a boil, reduce the heat, and simmer for 2 hours, or until the meat is very tender and starts to fall apart, and the stew is thickened, adding more water if necessary.
Serving suggestions: Serve with tostadas, pico de gallo salsa and warmed flour tortillas




I personally like to double the amount of chiles. They hold no heat. This is a great stew. Very simple and incredibly flavorful

Vlap, I am going to try this. Looks like a great stew for deer camp. Thanks for sharing.

This isn't exactly a stew, but it tastes great with smoked meat in it... or any kind of meat for that matter. It's a recipe my wife and I came up with to package for a church fund-raiser.

The basic recipe is:

2/3 cup lentils (we use 1/3 cup red lentils and 1/3 cup "plain" lentils)
2/3 cup split peas (we use 1/3 cup green and 1/3 cup yellow)
1/3 cup brown rice
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 1/2 teaspoons parsley
3 beef bouillon cubes

Put 8 cups of water in a pot and add all the ingredients. Bring to a boil and then reduce the heat, letting it simmer until the lentils and peas are tender.

Like I said, this is the basic recipe. We usually add a can of diced tomatoes, some carrots, celery, onions, parsnips and some kind of smoked meat. The seasoning can also be spiced up to suit your needs. (The varieties of peas and lentils were so we could bag it in colored layers.)

Since we did this for a fund-raiser, we wanted to keep it pretty mild so it would appeal to a wide variety of folks. I have been told of people adding almost any kind of meat you can imagine to this and getting a soup they liked.