Headed into the depths of winter, this warming stew will keep you comforted. It is so good.
Pueblo Beef Stew with Green chilies and Maize
Prep time: 30 minutes, Cook time: 2 hours 30 minutes, Total time: 3 hours. *using fresh tomatoes and green chilies adds about an hour to the prep time.*
2 lbs stew beef, cut into 1 inch chunks
1/3 C all purpose flour
Salt and pepper to taste
Dried red chili flake to taste
4 slices of bacon, chopped
1 large onion, chopped (about 2 c)
6 garlic cloves, minced fine
3 T vegetable oil
3-4 medium tomatoes, peeled, seeded, and chopped (or 1-14 oz can diced tomato)
32 oz. beef broth
2 C mild green chilies, charred, steamed, de-skinned, de-seeded, and diced (or use 4-4oz cans) *method to process fresh chilies to follow*
1 dried pasilla (or ancho) chili pod, stemmed, de-seeded, and diced fine.
1 heaping tsp ground cumin
1 heaping tsp ground Mexican oregano (or crushed flaked)
Salt and pepper to taste
3 cups rinsed and drained nixtimal corn. (Maize) (*Can substitute canned hominy, rinsed and drained)
Season beef chunks with salt, pepper, dried chili flakes, and flour to coat; set aside.
In a large Dutch oven or soup pot, sauté bacon until almost cooked, add the onion and continue cooking until just translucent 4-5 min. Add the garlic and cook another 3 minutes. Reserve bacon, onion and garlic in a bowl, set aside.
Add 3 T of oil to the pot. Brown meat on all sides then return bacon, onions, and garlic and stir to mix. Pour in 8 oz. of beef broth and lift any brown sediment from the bottom of the pot. Add in the rest of the broth, tomatoes, chilies, pasilla (or ancho) chile, cumin, oregano, and salt and pepper to taste.
Bring to a boil and reduce to low simmer for 1 1/2 hour until beef is tender. Then add the corn, bring to a boil and reduce to simmer for a further hour. Until corn is tender.
Serve hot with warm tortillas. Garnish stew with sour cream, spring onions, cilantro, sliced radish, and lime wedges. (Or any combination. *Cilantro and lime really make it special*)
*Processing Green Chilies*
Process the chilies by placing them over a hot grill. Or on a rack, in an oven, set to broil. Char skins until black spots form all around chilies. Immediately place chilies in a zipper bag and wrap in a towel. Allow chilies to steam 20 minutes. Remove from bag, allow to cool enough to handle. Skins should easily peel off.
Give them a quick rinse then: Stem, de-seed, and chop.