Green Chile, Potato, and Game Stew

Name: Green Chile, Potato, and Game Stew
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 1 teaspoons black pepper; 158 milliliters roasted green chiles, roughly chopped; 4 servings chopped cilantro to garnish; 1 teaspoons cumin; 4 cloves garlic, crushed; 3 Tbsps oil; 1 small onion, chopped into 1/2-inch dice; 1 teaspoon oregano; 2 mediums potatoes, chopped into ½-inch cubes; 907 grams neck bones

Green Chile, Potato, and Game Stew is a gluten free, dairy free, and whole 30 soup. One serving contains 183 calories, 4g of protein, and 11g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 3 hours. Head to the store and pick up bay leaves, neck bones, onion, and a few other things to make it today.

Instructions

Heat the oil in a 3-quart saucepan or soup pot.

Ingredients you will need

Soup

Cooking Oil

Equipment you will use

Sauce Pan

Pot

Add the neckbones and pan-fry until brown on all sides, 5 to 8 minutes. Brown the meat in batches if necessary.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Add the onions and the garlic to the pot and cook until browned.

Ingredients you will need

Garlic

Onion

Equipment you will use

Pot

Add water to cover. Stir in the cumin, black pepper, oregano, bay leaves, and chopped green chile.

Ingredients you will need

Black Pepper

Green Chili Pepper

Bay Leaves

Oregano

Cumin

Water

Bring to a boil, reduce to a simmer and cook for 2 hours.

Add the potatoes cook for 45 minutes longer. With an immersion blender, puree the potatoes and chile until you achieve a consistency you like. (Or , transfer some of the potatoes and chile to a blender and puree.) Top with cilantro and serve hot.

Ingredients you will need

Cilantro

Potato

Chili Pepper

Equipment you will use

Immersion Blender

Blender

Equipment

Ingredients

Servings:

bay leaves 1teaspoons

black pepper 158milliliters

roasted green chiles, roughly chopped 4servings

chopped cilantro to garnish 1teaspoons

cumin 4cloves

garlic, crushed 3Tbsps

oil 1small

onion, chopped into 1/2-inch dice 1teaspoon

oregano 2mediums

potatoes, chopped into ½-inch cubes 907grams

neck bones

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Caves Roger Goulart Gran Reserva Cava with a 4.7 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.