The Nite Lite Kitchen~

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Good eats in The Nite Lite Kitchen this week. This flavorful Native American red chile stew really hits the spot…

This is another fabulous Native American recipe. This red chile stew is simple and easy to make, but it packs a delicious unique flavor punch. Every Pueblo (Pueblo is a term used to describe modern and ancient communities of Native Americans in the Southwestern United States of America) has a version of red chile stew that is served on their Feast Day, which is the day of the Patron Saint given to them by the spanish. Red chile stew recipes vary slightly from Pueblo to Pueblo. This is another recipe I got from Foods of the Southwest Indian Nations by Lois Ellen Frank. The recipe calls for Anaheim red chile powder which is hard to find here in Maryland. I bought mine online for a great price from The Spice Barn. I hope you like this as much as I do. Enjoy.  Tom~

1rc2 The Nite Lite Kitchen~

1 tablespoon olive oil / 1 pound boneless chuck roast, cubed / 1 onion, diced / 1/4 cup New Mexico or Anaheim red chile powder (see above) / 8 cups water / 8 medium russet potatoes, peeled, if desired, and cubed / 1 teaspoon salt / 1/4 teaspoon dried oregano

In a skillet over medium to high heat, add the oil and brown the beef for 2 minutes on each side; then decrease the heat to medium and add the onion and red chile powder, stirring constantly. Cook for 3 minutes, until the onion is translucent. Remove from the heat and set aside. / In a sauce pot, bring 6 cups of water to a boil with the meat and dried red chile mixture. Decrease the heat and simmer, until the meat is tender, 1 1/2 to 2 hours. Add the potatoes, salt, oregano, and the remaining 2 cups of water and continue to simmer for another 15 minutes, until the potatoes are soft. / If the stew seems too thick, add a little more water. If it is too thin, simmer a little longer until it reduces and the stew is thicker. Serve hot. Serves 6 to 8

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