New Mexico Green Chile Stew

Name: New Mexico Green Chile Stew
Prep time: 8 h 45 min
Cook time: 8 h 45 min
Total time: 8 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 454 grams beef tenderloin, cubed; 454 grams boneless pork loin, cubed; 2 teaspoons chopped fresh cilantro; 2 teaspoons chopped fresh cilantro; 3 cloves garlic, minced; 278 grams diced green chile peppers; 1 Tbsp ground cumin; 10 servings ground white pepper to taste; 480 milliliters low-sodium beef broth; 29 grams masa harina; 1 Tbsp olive oil; 2 teaspoons chopped fresh oregano; 1 large potato, cubed; 1 red onion, chopped; 10 servings salt to taste; 447 grams chopped fresh tomatoes

New Mexico Green Chile Stew requires approximately 8 hours and 45 minutes from start to finish. One serving contains 267 calories, 21g of protein, and 14g of fat. This recipe serves 10. This recipe covers 16% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A few people really liked this main course. 51 person have tried and liked this recipe. A mixture of oregano, pork loin, beef broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and dairy free diet. If you like this recipe, you might also like recipes such as New Mexico Green Chile and Frito Burgers, New Mexico Green Chili Stew, and New Mexico Chile Sauce.

Instructions

Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat.

Ingredients you will need

Beef Tenderloin

Masa Harina

Pork Loin

Shake

Meat

Equipment you will use

Ziploc Bags

Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.

Ingredients you will need

Olive Oil

Meat

Equipment you will use

Frying Pan

Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.

Ingredients you will need

Green Chili Pepper

Cayenne Pepper

White Pepper

Beef Broth

Red Onion

Cilantro

Tomato

Oregano

Garlic

Potato

Cumin

Meat

Salt

Equipment you will use

Slow Cooker

Equipment

Ziploc Bags

Frying Pan

Slow Cooker

Ingredients

Servings:

454grams

beef tenderloin, cubed 454grams

boneless pork loin, cubed 2teaspoons

chopped fresh cilantro 2teaspoons

chopped fresh cilantro 3cloves

garlic, minced 278grams

diced green chile peppers 1Tbsp

ground cumin 10servings

ground white pepper to taste 480milliliters

low-sodium beef broth 29grams

masa harina 1Tbsp

olive oil 2teaspoons

chopped fresh oregano 1large

potato, cubed 1

red onion, chopped 10servings

salt to taste 447grams

chopped fresh tomatoes

Recommended wine: Cava, Shiraz, Grenache

Chili on the menu? Try pairing with Cava, Shiraz, and Grenache. 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. You could try Williams Selyem Russian River Valley Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 110 dollars per bottle.

Williams Selyem Russian River Valley Pinot Noir

Red cherry, strawberry confiture, and faded rose petal aromas seem to sing in the top registers in this alluring offering. Hints of beet root, dried herbs and wood spices offer some bass notes to complete this wonderful orchestral suite. With air, the aromas intensify with notes of Morello cherry. The palate is very dense on entry with a strong streak of minerality through to the finish. The tannins are extremely fine grained and reminiscent of Ceylon tea. The 2015 Russian River Valley Pinot Noir is a classic, and highlights the elegance and power of a truly great growing region.The Pinot Noir for this blend was sourced primarily from our Drake Estate Vineyard, and the Williams Selyem Estate Vineyard.