Karina's Roasted Hatch Chile Stew




How I miss fire roasted chile.

If you are lucky enough to live in enchanted New Mexico (as we were- a few years back), chances are you worship at the Sacred Temple of the Holy Chile Pepper. During the all-too-short chile harvest season you can smell the intoxicating smoky-sweet scent of roasting chiles everywhere you go. Teasing. Tantalizing. Infusing your daydreams with green chile fantasies.

The devotion to roasted chile runs deep in these parts and yes, it's with an e never with an i; if you call chile chili around here you may as well kiss your white bread tuchas good-bye, because you'll be laughed out of the state (politely). These folks get very serious about their autumn roasted chile. And darling, with good reason. 

It's no less than spectacular. 

Chile with an e kisses,

Karina xo




Roasted Hatch Chile Stew Recipe with Sweet Potato, Corn and Lime - Karina's Version

Originally posted September 2009.

Slow cooker recipes are favorites around here. Brown the beef and toss the remaining ingredients into the cooker. Easy. Peasy. Delicious. My version of Hatch chile stew uses two heaping cups of roasted chiles because, well. We like our green chile stew intense. The sweet potatoes soften the heat. Sort of. Around here we like our chile hot.

Ingredients:

1 lb. organic free-range grass fed ground beef or ground organic turkey
1 tablespoon extra virgin olive oil
3 cloves garlic, chopped
1 red onion, diced
2 heaping cups chopped roasted Hatch chiles
1 large or 2 smaller sweet potatoes, peeled and diced
2 ears of fresh sweet corn, cut off the cob
1 14-oz can fire roasted diced tomatoes
3 cups broth, or so- as needed
1 teaspoon cumin
1 teaspoon ground coriander
Sea salt and ground pepper, to taste
1-2 fresh limes
A pinch of sugar, if needed

For serving:

Sliced avocado
Sour cream
Fresh cilantro or mint, chopped

Instructions:

Brown the ground beef in a large skillet and pour off the fat. Dump the beef into the slow cooker or Crock Pot. Add the olive oil, garlic, onion, roasted Hatch chiles, sweet potato, corn and tomatoes. Stir together. Pour enough broth over the ingredients to cover- you don't ant it too soupy. Or maybe you do.

If you like your stew brothy, add more broth. I want you to be happy, darling.

Add in the spices, sea salt and pepper. (We'll use the limes later.) Stir and cover.

Cook on high or low depending upon your time frame and the manufacturer's instructions (you read those instruction booklets, don't you?).

Before serving, taste test and add the lime juice to brighten flavors. If the chiles are too hot (read: spicy) for your tender taste buds add a pinch of sugar. Taste again. Yes?

Serve with slices of ripe avocado and a dollop of sour cream (Steve ate his with sour cream, I did not- being the GFCF goddess that I am; it was still rockin'). Sprinkle fresh chopped cilantro or mint on top.

Serves 4.


Recipe Source: glutenfreegoddess.blogspot.com

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