Green Chile Cowboy Stew
Let it all go to pot.
Ingredients
- 6 tablespoons olive oil, divided in half
- 2 pounds boneless chuck, trimmed and cut into 1-inch cubes
- 1 teaspoon garlic powder, divided in half
- 2 teaspoons ground cumin, divided in half
- 2 large white onions, cut into 8 sections each
- 4 green chiles (Hatch, poblano, jalapeño), chopped
- 7 cups beef stock
- 4 cloves garlic, minced
- 9 red potatoes, cut in half
- 4 ears corn, kernels cut off
- 2 carrots, peeled and cut into 1-inch chunks
- ½ cup coarsely chopped cilantro
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Directions
- Heat 3 tablespoons of the oil in a large skillet.
- Brown meat with half the garlic powder and cumin, then remove with a slotted spoon and put in a 6- or 8-quart stockpot.
- Add onions and chiles to the skillet with the remaining oil and sauté until soft.
- Transfer to the stockpot.
- Add all the remaining ingredients to the stockpot and bring to a boil.
- Cover, reduce heat, and simmer 1½ to 2 hours, stirring occasionally. Serve with flour tortillas.
Notes
Adapted from Texas Cowboy Cooking, by Tom Perini. Published by Time-Life Books.