Centennial Green Chili Stew Print Email

Classic old-world techniques meet rustic southwestern zing in this new-world dish.

2.5 lbs. Beef Stew meat or chuck roast cubes - also great with bone in or boneless pork country ribs cut into cubes.
all purpose or masa corn flour
vegetable oil
1 med. onion, minced
1 large carrot, minced
3-4 cloves garlic, minced
4 cups low sodium beef stock (More Than Gourmet's Glace di Viande suggested)
2 cups water
oregano, cumin, bay leaf, salt & pepper
Tony's fire-roasted green chiles: 3/4 cup hot, or 1 cup plus of mild
Approx. 3 lbs. chunked hard veggies - carrots, potatoes, turnips, hard squash, etc.

Heat 2 TBS oil in a heavy pan over medium heat. Toss stew meat in flour, shaking off excess and place a single layer of meat in pan to brown - do not turn until first side browns! Remove and repeat until all the meat is browned - reserve.

Refresh pan with vegetable oil, adding minced onion, carrot and garlic. Saute and stir with a wooden spoon to release brown bits. When veggies begin to brown, add stock, water and meat along with peeled and seeded chiles. Season to taste with approximately 1 tsp. each: oregano, cumin, sea salt and pepper along with 1 bay leaf (some stocks are very salty, so be careful with the salt!) Bring to a boil then cover and simmer very slowly for 2-3 hours, stirring from time to time and skimming as needed (pork cubes are tender in about 1 hour)

Add chunked vegetables, to taste, then bring to a boil and skim. Reduce heat and simmer, taste and adjust seasoning. Partially cover and simmer slowly, cooking meat and veggies to desired consistency - about 45-90 minutes. Taste and adjust as needed.

For a thicker consistency, make a slurry of a scant 1/2 cup flour or masa flour and 1 cup cold stock or water. Slowly stir in desired amount and simmer 15-20 minutes longer to thicken, stirring often. Even better the next day. - Chef Mick (michaelangelo) Rosacci