Classic Red Chile Stew - Southwestern Recipes - Recipes for Southwestern

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Recipe for Classic Red Chile Stew from the Southwestern section.

Classic Red Chile Stew

Try spreading this on Indian Fry Bread, then folding the bread over the filling.

8 dried red New Mexican chiles
2 pounds pork or beef stew meat,
    cut into 1 1/2-inch cubes
2 tablespoons vegetable oil
4 cups beef broth, divided

Arrange chiles on a cookie sheet and place in a 200 degree F oven for 5 minutes or until they smell like they are toasted. Be careful not to burn them. Remove the stems and seeds. Cover chiles with 2 cups of the beef broth and let sit for 20 minutes until they are softened.

Place chiles and broth in a blender and pur?e until smooth. Brown meat in oil and remove from the pan. Add 1 cup of the beef broth to the pan to de-glaze it. Combine all ingredients in a crockpot or large pot, bring to a boil, reduce heat, and simmer for 2 hours, or until the meat is very tender and starts to fall apart, and the stew is thickened, adding more water if necessary.



We hope you enjoy your freshly made Classic Red Chile Stew. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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