How To make Don Fernando's Green Chile Stew
1 Cup Dried White Beans
1/2 Lb Lean Ground Turkey Or Beef
(see note)
1/2 Lb Bonless Sirloin, Cubed :
(see note)
4 Cups Chicken Broth
1/2 Cup Mexican Beer (Not Dark) (we use Corona)
2 Lbs Poblano Peppers, Roasted, Peeled And Chopp :
*
see note 1 Tomato chopped
1 Medium Onion :
chopped
1 Clove Garlic minced
1/2 Cup Fresh Cilantro :
chopped
2 1/2 Tsp Tabasco
1 1/2 Tsp Oregano
2 1/2 Tsp Cumin
1/8 Cup Parsley -- chopped
1 Tsp Salt
1 Tsp Pepper
* (we use half this amount and seed the chiles)
1. Soak and cook beans until tender. 2. In a soup pot, saute ground meat and sirloin until done. Remove. (We saute in a little olive oil) 3. Add onions, garlic and cilantro to pot and saute for 3-5 minutes or until onions are softened. 4. Add chicken broth, beer, poblano peppers and tomato. Bring to a boil and reduce to a simmer. 5. Add meat, beans, tabasco, oregano, cumin, parsley, salt and pepper. Stir well. 6. Simmer for 2 hours, stirring occasionally.
Note: you could eliminate the meat by using TVP for the ground and doubling the amount of beans. I have not tried this though. -- Sharon Badian, AT&T Bell Labs - Denver (seb1@dr.att.com)
Tony's notes: Fresh poblano peppers are essential to this recipe. We've found they tend to be rather mild in mid- summer, with the hotness increasing as they move into the end of the growing season. Adjust the number of peppers to your taste and the hotness of the particular chiles you use. Incidentally, although it's heresy to say it, this is a pretty low-fat recipe.
Enjoy
How To make Don Fernando's Green Chile Stew's Videos
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Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
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I M P O R T A N T ⚠️ make sure to clean and rinse the tripe really good to remove any smell from it.
TIP: if you soak overnight, DO NOT add the lime peel it will make the honeycomb tripe bitter
Ingredients: 8-10 servings
5 lbs beef honeycomb tripe
Beef feet (optional)
3/4 cup freshly squeezed lime juice
20 New Mexico Chile pods
4 Chile Pasilla
1 white onion plus 1/4
1 head of garlic plus 4 cloves
1 large can (110oz) precooked hominy
4 bay leaves
Epazote or cilantro
1 tsp black pepper
Salt i used 3 tbsp
Menudo mix or oregano
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????ALL OF MY FAVORITE ITEMS/KITCHEN ESSENTIALS CAN BE FOUND ON MY AMAZON STOREFRONT ????
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✅ TIP
Constantly skim the top of broth to have a clean and smooth broth
✅the white corn dried hominy can be found at your local Mexican Supermarket or at your local supermarket in the Hispanic aisle.
✅ it is very important for the dried/raw hominy to soak overnight, this helps to soften them I usually soak for 24 hours so it cooks along with the meat ☺️
Ingredients:
36 oz organic white corn Posole(uncooked hominy)
Salt
4lbs pork shoulder
2 lbs neck bones
1 whole onion
1 head of garlic
3 bay leaves
25 New Mexico chile pods
3 chile ancho
1/4 onion
3 garlic cloves
1 tbsp oregano
2 tsp ground cumin
1 tbsp chicken bouillon
1 serving of love????
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