Sunday, January 17, 2016

Green Chilie Stew

I used some of my Hatch Roasted Chilies from the freezer to make this amazing stew. This is definitely a keeper. You can buy Hatch Roasted Chilies in cans at the store or you could use canned green chilies , but they don't have the heat profile that the Hatch Chilies do.
  • 1 large sweet onion, diced
  • 3 cups Better Than Bouillon no-chicken broth (3 cups water with 1 tablespoon bouillon)
  • 1 package (8 ounce) baby bellas, quartered
  • 1 package Gardein Beefless Tips, thawed
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 4 large cloves garlic, minced
  • 1/4 cup flour
  • 1 can diced tomatoes
  • 6 new potatoes, cubed into bite-sized pieces
  • 1 tablespoon Hatch Roasted Chilies (I roasted these during the summer and froze them in ice cube trays -- they are hot as hell)
  • 1 can diced green chilies
  • 1 cup water

Brown Gardein Beefless Tips in a small amount of oil and set aside.

Saute onion and garlic in 1 cup of broth until soft.

Add mushrooms and cook until most liquid is evaporated.

Add seasoning, stir well.

Add flour and stir to combine. Stir constantly about 1 minute to cook out the flour taste.

Slowly add the remaining broth, water, tomatoes and potato. Stir well.

Add the chiles.

Taste - add extra salt and pepper if needed. Garnish with sour cream if desired.


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