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Green Chili Stew

4 star rating
 

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Submitted by: Battlefield

 

Roasted green chilies are pureed in the food processor and combined in a soup with ground beef, stewed tomatoes and garlic salt.
 

Ingredients

  • 1 lb Ground Beef
  • 6 Green Chilies
  • 4 Potatoes
  • 1 Can of Stewed Tomatoes
  • 2 tsp Garlic Salt
  • Salt and Pepper
  • Water
  • Tortillas

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Method

Roast chilies on BBQ or under broiler, turning frequently until skin become brown and bubbles. Peel skin from roasted chili and slice open (remove seeds for not-so-hot soup, or, leave some of the seeds in and add "heat" to the soup.) Add the roasted chilies with seeds to food processor with 2 tsps of garlic salt. Pulse until chili is thoroughly chopped into small pieces and mixed well with garlic salt. Set aside. Peel and cut potatoes in about 1/2 inch cubes. In large skillet brown ground beef over medium heat. Be sure to break beef apart while it cooks. Drain off fat. Add a can of stewed tomatoes to beef in skillet. Add potatoes and enough water to barely cover potatoes. Bring to a simmering boil. Add green chilies, and salt and pepper to taste. Cover and let simmer until potatoes are tender, about 20-30 minutes. Serve hot with warmed tortillas.

 

Notes: This is a soup (stew) for fans of New Mexican food. You can control the heat of the soup by the amount of seeds you allow in from the chilies. Hatch chilies from New Mexico are the best ones, but you can use the long green chilies from your local supermarket as well.

 

Number of Servings: 4

 

Submitted by: Battlefield ()

 

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