Wednesday, August 19, 2009

Green Chile Stew

Nancy goes out of town to a Garden Center conference and I become Mr. Food in the kitchen, (it is sooooo good). After cleaning out the crock pot from the Green Chile (sauce) I made, I went into Green Chile Stew mode. I don't think this recipe made it into our new Green Chile cookbook, but it is a keeper. I used medium heat Chile, so it does have a bite to it. Here is the recipe.

Green Chile Stew

20 fresh diced rosasted Hatch Green Chile peppers

1 lb. ground beef

1 red onion

6 red potatoes, cubed

15 cups water (seemed like too much, but it isn't)

4 tbsp Old Wesport Special Blend Seasoning

(available at Johnson's soon)

2 tsp garlic

1/2 cup rice (optional)

1/2 cup carrots (optional)

salt to taste

Brown ground beef. Put all ingredients in a large pot. Bring to a boil for 15 minutes and then a slow boil for 1 1/2 hours. Serve with tortillas and plenty of your favorite beverage to cool down the fire.

Be sure to stop by Chile Fest this weekend, August 22 and 23 for samples of everything Green Chile.

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