This recipe feeds an army
. I don't even know how many servings we got out of the last one. Don't make it unless you have a gi-normous stew pot
This recipe is highly
dependant on good green chile
(no, canned Old El Paso
green chile is NOT good green chile). Fresh, roasted chiles
are best, but if you can find some frozen (usually this comes in plastic tubs), that's not too bad, either. I highly recommend New Mexican
green chiles, although if you must
use Californian, you can probably get away with it. SUBNOTE: It can be very difficult to get good green chile where you live. If so, I'm sorry
. You can either make do with crap chile or move someplace better
I can't say this enough: Know the nature of the beast.
This should be said of any dish made with green chile, as the heat and flavor of green chile is highly variable. Know what you're dealing with
before you make this giant vat of stew
and find out that no one can handle it. Last time I made this stuff, my mother, wife and sister all declared it inedible
, and my father and I ended up splitting it. I think we each lived on it for a week.
No one in my family has ever written this recipe down formally. There are a few staple
ingredients, and after that, we usually make do with what we have. Quantities for the veggies
here are therefore approximate. I've tried not to leave you with amounts like "some o' this
, a little o' that..." Really, the only things you NEED to make this are chicken or beef, green chile, water, salt, and pepper, but let's have some fun, eh?
That said, let's stew!
- One whole chicken, baked and cut up OR a large package of stew meat (beef parts)
- Two medium onions, chopped
- Five medium potatoes
- One packet of dry italian seasoning
- 1 c. white wine
- Green Chile (I'm not going to give you an amount, because I don't want to be responsible for your inability to handle the HOT. Add it until it tastes the way you want it to), skinned and chopped. I think I use something like 2-3 cups of chopped chiles.
- ~1/3 c. ketchup
- 4-6 c. broth or water
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- salt and pepper, to taste
- ~3 heads of broccoli (often they come bundled this way)
- ~10 oz. mushrooms (or whatever size of package you can get)
- anything else you really think goes well. We've done this with some other things, including carrots, corn, and pasole, and also without a couple of things. It's flexible. So be flexible, too!
Put everything except the brocolli and the mushrooms in a
vat and cook at somewhere between simmer
ring and roiling
, until the potatoes are just starting to get soft (or about 30 minutes), stirring occasionally and tasting for tastiness
. Add the brocolli. Cook ten more minutes. Add the mushrooms. Cook about ten more minutes. If at any time you need to add more water, do so. That should be it. It's easy to make, simply time-consuming.
NOTE: I have been informed (I can't remember by whom, thank you, whoever you are) that it may be adviseable to add the green chile in at the end, as boiling chile makes it hotter. This sounds like a good idea. Another alternative is to boil everything until the potatoes get softish, then reduce the heat a lot and let it barely simmer for a long time with the chiles in. This allows the beautiful chile flavor to seep into all the other stuff without dissolving your tonsils when you eat it.