RECIPE TITLE "New
Mexico Beef Stew with Green Chiles and Posole Recipe"
Source: Beef for All Seasons,
Courtesy of: Cooking.com
Serves 4 to 6 ---
This classic Southwestern dish is traditional fare during the fall,
especially for family gatherings and holiday season celebrations.
The long green chiles grown in the Rio Grande Valley in the southern
part of New Mexico, especially around Hatch, are among the most
flavorful in the world, and with a medium heat, they are popular
in many regional recipes. Posole is the Spanish name for field corn
that has been treated with slaked lime to remove the tough outer
layer of the kernels, similar to hominy. Posole is also the name
given to a stew made with pork and posole corn, but beef, lamb,
and goat work equally well. Serve this stew with warm flour tortillas,
fresh crusty bread, or corn bread.
3 tablespoons olive oil
1 cup all-purpose flour
1 pound top-sirloin or chuck steak, choice
grade cut into 1/2-inch dice
3 cups beef stock
2 cups water
1 cup red wine
1 pound fresh posole, rinsed
1 onion, diced
5 garlic cloves, minced
5 New Mexico green chiles, or green Anaheim
chiles, roasted, peeled, seeded, and diced
1 teaspoon ground cumin
1 tablespoon dried oregano
3/4 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
2 russet potatoes, about 8 ounces each, chopped
2 carrots, sliced
Beef for All Seasons Beef for All Seasons, provides a wide range of seasonal recipes using many different cuts of beef, among them beef tenderloin, tournedos, ground beef, short ribs, brisket, carpacio, and pot roast. The incredibly taste-tempting dishes here include Beef Picadillo Tacos de Oaxaca with Rice and Beans, Skewered Beef Satay with Peanut Sauce, James Beard's Roquefort Broiled Steak with Baked Potatoes, and Beef and Guinness Pie with Mushrooms and Chestnuts.
TO PREPARE STEW: Heat 2 tablespoons of the olive oil in a large
saucepan or stockpot. Place the flour in a shallow bowl or on a
large plate and season with salt and pepper. Dredge the beef in
the flour, add half to the saucepan, and sear over medium-high heat
for about 5 minutes, or until browned on all sides. Remove the beef
from the pan with a slotted spoon. Heat the remaining 1 tablespoon
of olive oil and repeat for the remaining beef.
Add the first batch back to the pan when the second batch has cooked.
Add the beef stock, water, and wine, and bring to a boil. Add the
posole, onion, garlic, and green chiles, and return to a boil. Reduce
the heat to a simmer and add the cumin, oregano, salt and pepper.
Cook, partially covered, for 1 1/2 hours, stirring occasionally.
Add the potatoes and carrots, and continue to cook for 1 hour or
until the potatoes and posole are tender and the kernels have opened
up. Add a little more water if necessary to keep the consistency
soupy, and adjust the seasonings as necessary.
WINE RECOMMENDATION: This stew demands a wine of strong character
as well. The Rhone Valley of France provides just such wines: Chateauneuf-du-Pape,
Gigondas, St. Joseph, and Hermitage are all good choices.
HELPFUL TIPS: You can use dried posole in this recipe, but the
stew will take up to 5 hours to cook. If using dried posole, add
the potatoes 1 hour before the stew finishes cooking. If posole
is unavailable, use canned (precooked) hominy. Rinse it well and
add 15 minutes from the end of the cooking process.
Recipe reprinted by permission of Harper Collins. All rights reserved.
| Nutrition Facts
Serves 4 to 6
Facts per Serving
Calories: 613 Fat: 12g Carbohydrates: 95g
Cholesterol: 46mg Sodium: 390mg Protein: 29g
Fiber: 8g % Cal. from Fat: 18% % Cal. from Carbs: 62%
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