Wednesday, September 12, 2012

Hatch Chile Pepper Stew



It’s chile pepper season, as you may or may not know, and we’re having a good time experimenting with them at the old O-P abode.  Today’s recipe is courtesy of my son, Andrew, who is quite the fan of chiles both mild and hot.  This recipe requires hatch chiles, and if you’ve not tried them I encourage you to do so.  They have a distinctive, flavorful taste that adds so much to any recipe in which they’re used.  Andrew found his recipe here, but adapted it as shown below.

Hatch Chile Pepper Stew

1 lb. ground beef
1 tablespoon extra-virgin olive oil
3 cloves garlic, chopped
1 red onion, diced
2 heaping cups of Melissa's Hatch chiles roasted* and chopped
1 large or 2 smaller sweet potatoes, peeled and diced
2-3 ears of fresh sweet corn, cut off the cob
1 14-oz. can fire roasted diced tomatoes
1 32-oz. container of beef stock.
1 teaspoon cumin
2 teaspoon freshly ground coriander
Kosher salt, ground pepper, minced onion, & cayenne pepper to taste
1-2 fresh limes
1 1/2 tablespoon sugar

For serving:

Sliced avocado
Sour cream
Fresh cilantro or lime zest

Instructions:

Brown the ground beef in a large skillet and pour off the fat. Into the Crockpot add the beef, olive oil, garlic, onion, roasted Hatch chiles, sweet potato, corn, and tomatoes. Stir together.  Finally pour the broth in a give it another stir.

Cook on high for 6 hours, or on low for 8 hours or more.

After a few hours taste the stew for further seasoning. You may add kosher salt, fresh cracked pepper, minced onion, or cayenne pepper for a bit more kick.

Depending upon how thick you like your stew you may want to use a roux to thicken. (This may be required with the faster cooking time.)

Before serving, add the lime juice to brighten flavors. Serve with slices of ripe avocado and a dollop of sour cream and cilantro for garnish.

*How to roast chiles: On a foil-lined jellyroll pan place your chilies about a quarter of an inch apart. Move your oven rack to the highest level and turn your oven on broil. Once up to temp put the chilies in for a total of 15-20 minutes, flipping them half way through. They should have a bit of a charred look to them when they are done. Once they are removed from the oven, place your chilies in a zip top or sealable bag for 20 minutes. This will steam the chilies and make it very easy to remove the skins. Once the skins are removed slice open your chilies and remove all seeds and ribs. Then rough chop for recipe use.



3 comments:

Linda said...

Yum this looks delish! Thanks for the tip on roasting chiles.

Robert said...

Nice recipe Pattie... I got to try this one in Hatch Chile season!

Tanya@takesix said...

Looks delicious, Pattie!