Nice Changes to the Red Chile Stew Recipe!
Updated & Modified Pueblo Red Chile Stew!
So this is really cool. This recipe modification comes from one of our customers. This is a direction we would like the recipes to go toward, in that, send us your tweaks and changes to the recipes we send out. We would love to hear from you. So our customer said this:
"Intuitively, the ratio of potato-to-beef is too high, and as a result, the quantity of water needed to be reduced. The other modifications are based on individual taste."
So here is the customer recipe with the changes to the original in red. Please enjoy!
INGREDIENTS:
1 pound boneless chuck roast, cubed
1 Tablespoon olive oil
1 onion, diced
6 medium russet potatoes (instead of 8)
1 tablespoon of "off-the-grocer's-shelf" ground chili powder (instead of 1/4 cup)
1/2 teaspoon salt (instead of 1 teaspoon)
1/4 teaspoon dried oregano
6 cups water (instead of 8)
1/4 teaspoon ground cloves
DIRECTIONS:
In a skillet over medium to high heat add the oil and brown the beef for approximately 3 to 4 minutes on each side, then reduce the heat to medium and add the diced onion and dried red chile powder stirring constantly.
Cook for 3 to 4 minutes until the onion is translucent.
Remove from the heat and set aside.
In a medium sized sauce pot bring 6 cups of the water to a boil with the meat and dried red chile mixture.
Reduce the heat and simmer 1 1/2 to 2 hours, until the meat is tender.
Add the potatoes, salt, dried oregano and 2 more cups of the water and continue to simmer another 15 minutes or until the potatoes are soft.
If the stew seems too thick, add a little more water, if it is too thin, simmer a little longer until it reduces and the stew is thicker.
Serve hot.
Any of the traditional Indian breads go wonderfully well with this meal.
Serves 6 to 8
NOTE:
Freshly ground red chile powder tends to be quite hot, but the flavor becomes less potent with time. I advise you to taste the chile powder before using it in this recipe. The amount used can be adjusted to suit your palate.
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Original recipe “Used with Permission. Excerpted from Foods of the Southwest Indian Nations, Published by Ten Speed Press, © By Lois Ellen Frank”
