Mexican Green Chile Steak Soup
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.
Yields 6-8 Servings
Ingredients:
- 2 pounds London Grill steak , cut across the grain into 1/4 inch thick strips
- 2 teaspoons Extra Virgin Olive Oil
- 1 tablespoon White Distilled Vinegar
- 1 tablespoons Flour (gluten-free if making the dish gluten-free)
- 2 teaspoons Garlic Powder
- 1 teaspoon ground Cumin
- 1/2 teaspoon ground Black Pepper
- 2-3 teaspoons ground Chipotle Chile Powder (regular chili powder may be substituted)
- 32 ounces (1 quart) Beef Stock
- 1 large Yellow Onion , chopped
- 1 – 14.5 ounce can Diced Tomatoes
- 4-4 ounce cans Mild Green Chilies or 12 fresh Hatch chiles, cut into strips
- 2 large Potaotes , peeled and cut into bite-size cubes
Instructions:
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In a small mixing bowl, combine the garlic powder cumin, pepper and flour. Set aside.
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In a large mixing bowl pour in vinegar. Place steak strips in the bowl and massage the vinegar into the steak with your hands.
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Powder bowl of flour and spices into the steak and massage the dry mixture into the steak until none remains to be incorporated.
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Heat a Dutch oven or stock pot with the olive oil over Medium-High temperature.
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Place the steak into the pot and brown lightly (5-7 minutes approximately).
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Add the remaining ingredients into the pot: chile powder, beef stock, onion, tomatoes and their liquid, green chile strips and potatoes. Bring to a low boil, lower temperature to low and allow to simmer for 1-2 hours until potatoes are soft and meat is fully cooked.
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Garnish with a bit of grated cheese (if desired) and serve with cornbread, flour or corn tortillas or quesadillas