A Snowbird's Ode to Big Jim
Green Chile Stew
Marlys Kleppe traded in her snow boots for sunglasses when she moved from Petoskey, Michigan to Las Cruces in 1995. When she discovered our beloved green chile, she took her Midwest winter stews to the next level and created this southwest twist on a classic, comfort food.
- 3 lbs. cubed beef stew meat
- 1 medium onion, chopped
- 2 T. flour
- 4 c. Green Chile from Hatch, roasted with skins removed, cut into one-inch pieces (I like the flavor of Big Jims)
- 1 16 oz. can diced tomatoes
- 1 1/2 t. garlic powder
- 1 t. onion powder
- 2 t. salt
- 3 t. cumin
- 2 t. Mexican Oregano
- 4 16 oz. can beef broth
- 4-5 Potatoes
Brown the meat in a large pot. Add the onion and saute'. Stir in the flour and the remaining ingredients except the potatoes. Simmer until the meat is tender- 1 -1 1/2 hours (you be the judge.) While stew is simmering, peel the potatoes and cut them into large cubes. Pre-boil your potatoes enough to remove the starch, but do not completely cook through. Add the pre-boiled potatoes to the pot with the meat and simmer for a while until potatoes are tender. Serve with flour tortillas and a salad.
Note from Marlys: This is my recipe. When I serve it, my guests really enjoy it. For those that don't like the bite of the chile, offer sour cream garnish.