Authentic New Mexico Green Chile Stew

“i first had this when i went to albuquerque to visit family 15 years ago...wow is this good!! after several attempts to recreate & falling short i've finally perfected it...at least in my mind but i haven't had the real stuff in over 8 years :( this recipe is so tasty and worth the time it takes to put together...try it out!”
READY IN:
2hrs 45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
  2. Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
  3. While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
  4. add jalepeno, broth, half a can of beer, spices.bring to a simmer.
  5. let simmer for 1 hour.
  6. Peel skin from chiles, chop and add to the pot (including the seeds).
  7. Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
  8. Simmer until potatoes are done.
  9. melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.

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