Pork and Green Chile Stew

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Pork and Green Chile Stew
adapted from Barefeet in the Kitchen

Ingredients

  • 1-1/2 pounds pork shoulder, chopped into 1/2″ pieces
  • 1/4 cup flour
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped into 1/2″ pieces
  • 3 large cloves garlic, minced
  • 8 ounces Hatch green chiles, chopped small (or sub 7-ounce can diced green chiles)
  • 24-oz jar salsa verde
  • 3 cups chicken stock
  • 2 large Russet potatoes, diced
  • Handful of chopped cilantro, for topping

Method

Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside. In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.

Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, salsa verde, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.

Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Serve in bowls and sprinkle with cilantro, if desired. Enjoy!

NOTES

I’ve been looking for a good weeknight (i.e., using jarred sauce) salsa verde stew for a while, but it wasn’t until I stumbled upon Mary’s version that I knew I had found the one. Potatoes! Why have I never tried it with potatoes?? I always made these green stews with white beans. But the potatoes work so well here. We absolutely loved this on the very first shot.

Chicken Enchilada Quinoa Stew

Chicken Enchilada Quinoa Stew

Ingredients

1 lb boneless, skinless chicken thighs, cut into bite sized pieces
1 small sweet or yellow onion, chopped
1 bell pepper, any color, chopped
3 cloves garlic, minced
2 teaspoons cumin
2 teaspoons oregano (I use Mexican)
2 teaspoons chile powder (I use Ancho and New Mexican)
1 teaspoon kosher salt
1 cup dry quinoa
1 14.5-oz. can petite diced tomatoes
1 7-oz. can diced green chiles, drained
1 10-oz. can mild or medium enchilada sauce
2 cups water
1 cup frozen corn
1 14.5-oz. can black beans, drained and rinsed
1/2 cup (2 oz.) shredded cheddar cheese

Optional, for serving: chopped cilantro, scallions, tortilla chips, salsa, etc.

Method

Heat 1 teaspoon oil in large pot over medium high heat. Add chicken and cook until no longer pink, about 5-6 minutes. Add onion and bell pepper and cook until just soft, another 3-4 minutes. Add garlic, cumin, oregano, chile powder, and salt and stir through for another 30 seconds.

Reduce heat to medium low and add quinoa, tomatoes, diced chiles, enchilada sauce, and water. Simmer for 15 minutes, stirring occasionally to make sure quinoa is not sticking.

Add corn, black beans, and cheese, and stir to combine. Serve with desired accompaniments.

NOTES

This has a similar flavor profile and ingredients as my chicken tortilla soup, but the addition of enchilada sauce and quinoa turns this into something entirely different – and outstanding. Definitely keeping this in rotation for a while!

Southwestern Chicken Stew

Southwestern Chicken Stew
adapted from Lemons for Lulu

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into chunks
1/2 large sweet onion, chopped
1 bell pepper, any color, diced
1 jalapeno, seeded, diced
3 large cloves garlic, grated
1/2 tablespoon cumin
1/2 tablespoon oregano (I use Mexican)
1/2 tablespoon kosher salt
1/2 tablespoon chile powder (I use New Mexican)
1-1/3 cup frozen corn
1 15-oz can black beans, drained, rinsed
1 15-oz can petite diced tomatoes, drained, rinsed
7 oz can diced green chiles, undrained
1 quart chicken broth (or water)
1/2 cup half and half
Optional for garnish: cilantro, scallions, hot sauce

Method

Heat a large soup pot over medium high. Add chicken and saute for 6 or 7 minutes, until cooked through. Add onion, bell pepper, and jalapeno. Cook for 4 minutes or until vegetables begin to soften. Add garlic and cook another 30 seconds. Season with cumin, oregano, salt, and chile powder. Add corn, black beans, tomatoes and green chiles. Stir in broth or water. Bring to a boil, then reduce to medium low and simmer for 20 minutes.

Pour half and half into the pot and stir to heat through. Garnish as desired.

NOTES

Flavor profile similar to many a southwestern soup (similar to my chicken tortilla soup, in fact), but with an added creamy twist. This turned out so fabulous I’ve made it three times in the last few weeks. Thick, spicy, hearty, DELICIOUS.

Chicken, Chickpea and Barley Stew

Chicken, Chickpea and Barley Stew

Ingredients

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 medium carrots, chopped
1 medium sweet onion, chopped
3 garlic cloves, minced
1 15-oz can petite diced tomatoes
1 tablespoon dried oregano
1/2 tablespoon Kosher salt
1/2 tablespoon dried basil
1/2 tablespoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon black pepper
2 quarts stock or water
1 cup uncooked barley
2 15-ounce cans chickpeas, drained and rinsed
8 to 10 ounces spinach, finely chopped

Method

Heat a large deep pot over medium high. Add chicken and saute until browned and cooked through, about 6 minutes. Add carrots, onion and garlic. Cook until tender, about 4 minutes. Add tomatoes, oregano, salt, basil, thyme, rosemary, sage, and pepper; cook for 1 minute, stirring constantly. Pour in the stock or water, scraping pan to loosen browned bits. Bring to a boil. Add barley and simmer for 20 minutes, until barley is tender. Add chickpeas; cook 1 minute or until heated through. Remove from heat; stir in spinach until wilted. Add an additional 1/2 to 1 cup hot water, as needed, to create desired consistency. Serve.

NOTES

This was absolutely delicious and everything I envisioned it to be when I was concocting it in my head.

This is also a wonderful example of how learning proper cooking method can gift you with multiple recipes. All this is, basically, is a riff on my chicken and orzo soup (which was a riff on my Italian sausage and white bean soup HA!), but with spinach instead of kale, chickpeas instead of white beans, barley instead of orzo. Couple of additional herbs. Voila. New stew.

Spicy Black Beans and Quinoa

Spicy Black Beans and Quinoa

Ingredients

1 cup dry quinoa
2 cups water
2 slices applewood smoked bacon, chopped
1 bell pepper, finely chopped (I used a combination of red, yellow and green pieces)
1/2 large yellow onion, finely chopped
3 cloves garlic, minced
1/2 tablespoon ground cumin
1/2 tablespoon oregano (I use Mexican)
1/2 tablespoon chile powder (I use New Mexican)
1/2 tablespoon Kosher salt
1 cup chunky salsa (I use Pace hot; use mild if you prefer)
1 can black beans, drained and rinsed
1 tablespoon lime juice
1/4 cup fresh cilantro, chopped

Method

Combine the quinoa and water in a small pot. Bring to a boil, then reduce heat to low and let simmer for 12 to 15 minutes, until the liquid has been absorbed and the quinoa can be fluffed with a fork.

Heat a deep 10-inch skillet over medium. Add the chopped bacon and saute until browned and cooked through.

Add the bell pepper, onion, garlic, cumin, oregano, chile powder and salt and cook until vegetables are soft, about 4 minutes. Add the salsa and black beans. Reduce heat to low and simmer for 10 minutes. If it starts to cook off too much or you’d like it saucier, add a quarter cup of water to the mix.

Add the lime juice and cilantro and stir to combine. Serve over the cooked quinoa.

NOTES

This is the base recipe and is great as is. I also make all of these delicious variations:

VARIATIONS

1. Make it vegan by deleting the bacon and using a teaspoon or two of olive oil to get things started instead.

2. Accompany with chunks of pork shoulder (1.5 lb), seasoned with the same dried spices and salt, seared-then-braised in a large skillet:

3. Accompany with chunks of boneless, skinless chicken thighs (1.5 lb), seasoned with the same dried spices and salt, sauteed until cooked through:

4. Accompany with Homemade Chorizo (1.5 lb) sauteed until moisture has cooked out:

Beef Stew

Beef Stew

Ingredients

2.5 pounds beef chuck roast or venison rump roast or a combination thereof, cut into 1- to 2-inch chunks
Salt and pepper
4 medium carrots, sliced
2 large ribs celery, chopped
2 medium onions, chopped into large pieces
1 tablespoon Kosher salt
1 tablespoon dried marjoram
1 tablespoon dried thyme
1 tablespoon dried rosemary
1/2 teaspoon fresh ground black pepper
4 bay leaves
1 15-ounce can petite diced tomatoes
4 cloves garlic, minced
1 1/2 pounds baby yellow potatoes, cut into quarters or eights
12 ounces dark beer
1 quart homemade chicken stock (or beef stock)
Parsley, about 10 stalks, bundled with cooking twine, plus more for garnish

Method

Preheat oven to 350 F.

Heat large, heavy-bottomed pot over medium high until very hot. Season the beef generously with salt and pepper, then brown the meat in two batches, removing the meat to a bowl as it finishes. Take the time to really brown the pieces for maximum flavor.

Add the carrots, celery, onion and 1 tablespoon salt to the fat in the pan. Cook over medium high, stirring occasionally, until barely soft, about 5 minutes. Stir in the marjoram, thyme, rosemary and pepper and cook for 1 minute more.

Add the bay leaves, tomatoes, garlic and potatoes and stir to incorporate. Finally, add the beef and any accumulated juices back to the pot and combine. Top with the parsley bundle. Pour in the beer and stock.

Cover the pot with a tight lid, put it in the preheated oven and simmer for 2 to 2 1/2 hours. Remove parsley bundle and fish out the bay leaves. Serve.

NOTES

This recipe is perfection. I never even liked beef stew until I made my own. This one is stunningly good.

One note about consistency: if you want it thicker, either boil it for a bit after it gets out of the oven or thicken it with cornstarch:water slurry at a 1:1 ratio (i.e., 1 tbsp:1 tbsp).