I found some Hatch chiles at one of the local stores a couple of weeks ago and roasted them on the outdoor grill. I found this recipe and used it. I didn't deseed the peppers and this stew was so hot I had to make another batch with NO peppers and mix the two together. If you have visited my kitchen before you know we LOVE heat. But damn it was over kill. My recommendation is to taste the roasted pepper before using to see how hot they are. If necessary use fewer peppers or get all of the seeds out. This was an AMAZING stew and I hope you'll give it a try. You could also use the canned, chopped green chiles but it won't be quite as flavorful as the fresh Hatch chiles make this stew.
- 1 package Gardein Beefless Tips
- 1 medium onion, chopped
- 3 cups no-chicken chicken broth
- 4 garlic cloves, minced
- 4-8 Hatch Chiles, roasted, peeled, and diced (maybe de-seeded)
- 3 medium potatoes, diced
- 8 ounces mushrooms (I used baby bellas), thickly sliced
- Salt to taste
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
In a large dutch oven, brown the beefless tips, then remove and set aside.
Saute onions in the same pot for 3-4 minutes.
Add garlic and mushrooms, simmer 3-4 minutes.
Add
the broth , Hatch chile, potatoes, salt, oregano and cumin. Simmer until potatoes are tender.
Return beefless tips to the pot and heat until they are warm.
Add garnish such as sour cream and a squeeze of lime!
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