Prairie Harvest Green Chile Stew
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The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh chili's and would like to roast your own, increase your green chili weight to about 4.5 pounds and about 1.5 pounds for the red peppers. Roast the chilies and peppers over a hot grill until blistered. Place them in a paper bag and then allow to cool. Remove skin, scrape insides clean, and remove stem. Follow the recipe below.
Note: Makes 8 hearty entree portions, as seconds will be requested. 😉
Ingredients
-
2 - pounds Wild Idea Buffalo Stew Meat
- 1 - pound pheasant, grouse or chicken breast, cut into cubes
- 2 - tablespoons butter
- 2 - tablespoons olive oil
- 1 - onion, diced
- 2 - tablespoons garlic, chopped
- 2 - tablespoons cumin
- 2 - tablespoons chili powder
- 2 - tablespoons coriander
- 1 - teaspoon cayenne
- 2 - teaspoons salt
- 1 - tablespoon black pepper
- 3 - pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
- 1 - 15.5 ounce jar roasted red bell peppers, diced or flash processed
- 2 - quarts organic chicken or vegetable stock
-
2 - tablespoons corn starch
- ½ - cup water
- 2 - 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
- 1/3 - cup cilantro chopped
- sour cream and additional cilantro for garnish
Ingredients (Serves 8):
Directions
Preparations:
Rinse stew meat in colander and pat dry with a paper towel.
In heavy stew pot, over medium high heat, heat butter and oil.
Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
Add roasted green chilies and peppers to stew pot and stir to incorporate.
Add stock and bring to a boil.
Reduce heat to low, cover and simmer for 30 minutes or until meat is tender.
Uncover and continue to simmer for an additional 30 minutes.
Mix cornstarch and water together. Increase heat and bring to a boil, slowly whisk in cornstarch slurry, until desired thickness is reached.
Stir in diced tomatoes and cilantro.
Ladle stew in bowls and garnish as desired. Serve with grilled cheese quesadillas.
Recipe Note
Hatch green chilies are the best, so if available, choose those. If using canned or frozen, Hatch chilies, I use about 2.5 pounds of the mild chilies and half pound of the hot. This gives the stew just the right amount of spiciness, but adjust to your own liking.
3 comments
As one comment posted they have hatch chilis in freezer and so do I. I just placed my first order and this will be the first dish that i make….Yum
I served this stew to my book club after reading “Buffalo for the Broken Heart”. A great book which promoted lots of discussion. The stew was delicious. The stew meet was beautiful, tender and tasty. For me, personally, I will have to tone down the spices next time.
I can smell that from here! And just happen to have a freezer full of roasted Hatch chilies.