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New Mexico Green Chile Stew
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Description
This a traditional New Mexican dish, but I’ve changed it up a bit—more spice and beer instead of water. Try it, you’ll like it!
Ingredients
- 2 pounds Pork Or Beef, Cubed (Also Works Well With Game—I Used Moose Steaks)
- ¼ cups Flour
- Emeril's Essence Or Similar Seasoning Mix To Taste
- Fresh Ground Pepper
- 2 Tablespoons Oil
- 1 whole Large Onion, Chopped
- 4 cloves Garlic, Crushed
- 3 cups Green Chiles, Roasted, Peeled And Chopped (canned Works Too)
- 2 cans (14.5 Oz. Can) Crushed Or Diced Tomatoes
- 1 bottle (12 Oz. Bottle) Beer
- ½ cups Water
- 2 Tablespoons Ground Cumin
Preparation
Combine flour with Emeril’s Essence and ground pepper in a bowl or on a plate. Dredge meat in seasoned flour. Heat oil in a Dutch oven and brown meat with onion and garlic on medium heat. Cook until onion is translucent and meat is brown but not fully cooked. Add remaining ingredients and simmer for at least an hour.
Garnish with shredded cheese, sour cream, avocado or chopped fresh cilantro.
Serves 6 but freezes well.
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