Try this Green Chili Stew recipe, or contribute your own.
- salt & pepper to taste
- 4 cloves garlic minced
- 2 tsp olive oil
- 1/2 tsp oregano
- 2 cup onion chopped
- 1-1/2 lbss stew meat
- 8 cups red potato with skins
- 2 cups green chilies chopped w/juice
- 2 cups stewed tomatoes with juice
- 1 pepper, jalapeno chopped
- 2 tsp ground cumin
- 1 tsp ground chipotle chili powder
- 2-3 cups water
- Carbohydrate 1751.68209631015 g
- Cholesterol 0 mg
- Fat 20.5829650157912 g
- Fiber 306.75740864494 g
- Protein 208.470260155725 g
- Saturated Fat 7.65372600594993 g
- Serving Size 1 1 Serving (18155g)
- Sodium 3116.69550371748 mg
- Sugar 1444.92468766521 g
- Trans Fat 5.88213100439277 g
- Calories 7531 calories
Step-by-step
- Salt and pepper the stew meat on all sides.
- In a hot skillet heat the olive oil and brown the stew meat.
- Add the browned meat to the Slow Cooker.
- Add the remainder of the ingredients and mix well.
- Salt and Pepper to taste.
- Cover the Slow Cooker and cook on High for 3 hours until the meat and vegetables are tender.
- This will make its own wonderful thick stew gravy.
Browning stew meat thoroughly before it enters the slow cooker is chemically necessary to develop deep savory flavors via the Maillard reaction. Heat the olive oil until it shimmers in the pan before adding the beef, ensuring each piece develops a deep mahogany crust without overcrowding the surface. Crowding releases moisture and causes the meat to gray rather than sear. Salt the meat immediately prior to searing so the seasoning adheres and penetrates the protein fibers during the cooking process.
Allowing the finished stew to rest overnight in the refrigerator fundamentally transforms the dish as starches from the eight cups of red potatoes retrogrades and firm up. Chilling permits the capsaicin from the two cups of green chilies and chopped jalapeno to evenly permeate the surrounding liquid, smoothing out sharp edges of heat. Reheat portions gently on the stovetop over medium-low heat, stirring frequently to prevent scorching the thick tomato and starch base at the bottom of the vessel. Consume the stored leftovers within three to four days for optimal safety and quality.
Swapping the red potatoes for root vegetables like turnips alters the final starch content and yields a thinner broth because turnips lack the amylose starch that naturally thickens the sauce. Dried oregano can replace fresh or smaller quantities of dried herbs, maintaining a ratio of one teaspoon of dried herbs for every tablespoon of fresh herbs required. Adjusting the chipotle chili powder changes the smoky profile, so scale quantities downward incrementally if managing sensitivity to heat.
Cook the ingredients on high for three hours until both the meat and the red potatoes yield completely to the pressure of a fork. Keep the lid sealed tightly during the heating window to trap moisture and ensure adequate steam circulation inside the chamber. Cool leftovers rapidly by dividing the contents into shallow containers before placing them into refrigeration below 40 degrees Fahrenheit.
