Green Chile Stew
This rich stew is well suited to Texas taste buds. Dish it up with a pan of hot cornbread, and you'll have yourself a supper that's hard to beat.
- Toss the beef with the flour to coat. Over medium-low heat, slowly brown the beef in the oil. Add the onion and garlic and simmer, stirring frequently, for 4 or 5 minutes or until onion is transparent.
- Add the remaining ingredients, cover, and simmer at very low heat for 2 hours or until meat is tender.
- Check seasonings and add salt and pepper, if desired.
- Makes 8 servings.
Note: As with most any stew, you can vary the ingredients depending upon availability and your own personal tastes. If you don't have hominy, for instance, use two cans of pintos instead or whole kernel corn. If you want to turn up the heat, add a few jalapeño or seranno chiles, stemmed, seeded and thinly sliced. Don't be concerned about the heat; two hours of simmering goes a long way toward taming it. The stew can be stretched with the addition of more beans or hominy.
Ready in: 2 Hrs 30 Min