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classic Red Chile Stew try Spreading This On Indian Fry Bread, Then Folding The Bread Over The Filling. 8 Dried Red New Mexican Chiles
2 Pounds Pork Or Beef Stew Meat,
Cut Into 1 1/2-inch Cubes
2 Tablespoons Vegetable Oil
4 Cups Beef Broth, Divided arrange Chiles On A Cookie Sheet And Place In A 200 Degree F Oven For 5 Minutes Or Until They Smell Like They Are Toasted. Be Careful Not To Burn Them. Remove The Stems And Seeds. Cover Chiles With 2 Cups Of The Beef Broth And Let Sit For 20 Minutes Until They Are Softened. place Chiles And Broth In A Blender And Purée Until Smooth. Brown Meat In Oil And Remove From The Pan. Add 1 Cup Of The Beef Broth To The Pan To De-glaze It. Combine All Ingredients In A Crockpot Or Large Pot, Bring To A Boil, Reduce Heat, And Simmer For 2 Hours, Or Until The Meat Is Very Tender And Starts To Fall Apart, And The Stew Is Thickened, Adding More Water If Necessary. |
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