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Traditional Red Chile Stew

From Jonesborough Locally Grown

This is a very typical chile stew eaten along the southern AZ and NM border. Note that the meat is cubed and there are no beans.
Source: The Whole Chile Pepper Book by Dewitt and Gerlach, pg. 152 (Entered by Jeff Stratton)
Serves: 6

8 Red NuMexico chiles
2 lbs. Pork or beef stew meat
2 Tbs. vegetable oil
4 cups beef broth
assorted corn or flour tortillas

Step by Step Instructions
  1. Bake chiles on a baking pan @ 200 degrees for 5 minutes or until toasted. Do not let them burn. Remove stems, and either seed or leave them in as desired. Cover chiles with 2 cups beef broth for 15 minutes or until softened. Place chiles and broth in blender and puree til smooth.
  2. Brown the meat in oil, remove from pan, pour 1 cup of the beef broth to deglaze. Combine all ingredients in a crockpot or stockpot and bring to boil, then reduce heat and simmer for 2 hours, or until meat is tender and falls apart.
  3. Serve with warmed tortillas or Pico de Gallo Salsa.