New Mexico Beef Stew with Green Chiles and Posole
Serves 4 to 6
3 tablespoons olive oil
1 cup all-purpose flour
1 pound top-sirloin or chuck steak, choice grade cut into 1/2-inch dice
3 cups beef stock
2 cups water
1 cup red wine
1 pound fresh posole, rinsed
1 onion, diced
5 garlic cloves, minced
5 New Mexico green chiles, or green Anaheim chiles, roasted, peeled,
seeded, and diced
1 teaspoon ground cumin
1 tablespoon dried oregano
3/4 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
2 russet potatoes, about 8 ounces each, chopped
2 carrots, sliced
TO PREPARE STEW: Heat 2 tablespoons of the olive oil in a large
saucepan or stockpot. Place the flour in a shallow bowl or on a large
plate and season with salt and pepper. Dredge the beef in the flour,
add half to the saucepan, and sear over medium-high heat for about 5
minutes, or until browned on all sides. Remove the beef from the pan
with a slotted spoon. Heat the remaining 1 tablespoon of olive oil and
repeat for the remaining beef.
Add the first batch back to the pan when the second batch has cooked.
Add the beef stock, water, and wine, and bring to a boil. Add the
posole, onion, garlic, and green chiles, and return to a boil. Reduce
the heat to a simmer and add the cumin, oregano, salt and pepper.
Cook, partially covered, for 1 1/2 hours, stirring occasionally. Add
the potatoes and carrots, and continue to cook for 1 hour or until the
potatoes and posole are tender and the kernels have opened up. Add a
little more water if necessary to keep the consistency soupy, and
adjust the seasonings as necessary.
WINE RECOMMENDATION: This stew demands a wine of strong character as
well. The Rhone Valley of France provides just such wines:
Chateauneuf-du-Pape, Gigondas, St. Joseph, and Hermitage are all good
choices.
HELPFUL TIPS: You can use dried posole in this recipe, but the stew
will take up to 5 hours to cook. If using dried posole, add the
potatoes 1 hour before the stew finishes cooking. If posole is
unavailable, use canned (precooked) hominy. Rinse it well and add 15
minutes from the end of the cooking process.
http://groups.yahoo.com/group/Tamaras-Recipes/
No comments:
Post a Comment