Caldillo of Smoked Brisket with Green Chiles
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
12 long green chiles (such as Anaheim)
3 Tbsp olive oil
4 cups coarsely chopped onion
1 Tbsp ground cumin
1 tsp dried oregano, crumbled
8 cups beef broth or chicken broth, homemade or canned
2 1/2 lbs boiling potatoes, peeled and cut into 1/2-inch dice
2 cups canned crushed tomatoes with added puree
2 lbs smoked brisket or left-over pot raost of beef, pork, or lamb, trimmed and cut into 1/2-inch cubes
Salt to taste
In the open flame of a gas burner or under a preheated broiler, roast the green chiles, turning them, until they are lightly but evenly charred. Steam the chiles in a paper bag, or in a bowl, covered with a plate, until cool. Rub away the burned peel. Stem and seed the chiles and coarsely chop them. These should be about 2 cups.
In a deep pot over low heat, warm the olive oil. Add the onions, cumin, and oregano, and cook, covered, stirring once or twice, for 15 minutes.
Add the broth, potatoes, tomatoes, and green chiles, and bring to a boil. Lower the heat and simmer, partially covered, stirring once or twice, for 30 minutes. Add the cubed brisket and continue to simmer until the potatoes and the meat are very tender and the stew is thick, about 15 minutes. Add salt to taste.