New Mexico Green Chile Stew
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 8 Servings
1 1/2 Tbsp. coriander seeds, toasted and ground
1 Tbsp. olive oil or canola oil
1 1/2 pounds sirloin, trimmed with no fat
salt and pepper
1 large onion, chopped
3 large garlic cloves, minced
3 cups crushed tomatoes
6 cups chicken stock
1 tsp. oregano
1 pound potatoes, cut into ½” cubes
3 cups roasted, peeled, chopped New Mexico green chile
Salt to taste
Flour tortillas (as a side)
- To toast the coriander, heat a heavy skillet on the stovetop. Add the coriander seeds, shaking the skillet often until the seeds become aromatic and lightly brown. Transfer to a mortar and pestle and grind. Set aside.
- Heat the oil in a large Dutch oven medium high heat. Lightly salt and pepper both sides of the sirloin. Add to the Dutch oven and sear on both sides. Transfer to plate.
- Reduce the heat to medium. Add the onion and garlic. Saute’ for about 2 minutes.
- Add the tomatoes, ground coriander, oregano, stock, potatoes and green chile.
- Cut the meat into bite size cubes and transfer back into the pot along with any juices that have accumulated on the plate.
- Bring to a boil and reduce to a simmer. Simmer for 45 minutes or until the potatoes are tender.
- Taste and add salt if necessary. (If you use canned tomatoes, you’ll probably not need to add salt.)
Serve with warm flour tortillas.