Being the sometimes lazy cook that I am, I decided to forego the browning step of this recipe, threw everything in my dutch oven and let it simmer. The meat was very moist and flavorful and the stew has just enough heat to warm your insides. In my 10 inch dutch oven, I placed 10 coals in a ring around the bottom and loaded up the lid with 24-26 coals. That way the stew quickly came to a bubble, there was enough heat to keep it going for an hour and fifteen minutes and I didn't have to light a second batch of coals. Toss in the potatoes after 30 minutes and don't lift the lid again for 45 minutes or until you're ready to eat. Serve it with cornbread or tortillas and be sure to cut your meat into smaller cubes so it will tenderize and cook more quickly.
Green Chili Stew
2 lb stew meat, cut into 1 inch cubes
1 onion, chopped
1 10 oz can diced tomatoes with green chilies
1 1/2 cups beef broth
1 4 oz can chopped green chilies
1 tsp garlic powder
1 tsp ground cumin
Salt and freshly ground pepper to taste
2 large potatoes, peeled and cubed
Lightly oil or spray dutch oven.
In large bowl or dutch oven, combine all ingredients, except potatoes.
Bring stew to a low boil, using as many coals as needed to keep it at a strong simmer.
After 30 minutes, add potatoes.
Continue cooking for 45 minutes more, undisturbed, or until potatoes and meat are tender.
Makes 4 servings.
|Combine all ingredients, except potatoes, and place|
in well oiled dutch oven
and beef are tender