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Be warned: it’s not your average stew. This dish will bring the unique and bold flavors of New Mexico right to your kitchen table. Serve it with a warmed stack of flour tortillas or homemade cornbread.
1½ to 1¾ pounds beef chuck or pork butt (shoulder), cut in ½-inch cubes
2 medium onions, diced
4 garlic cloves, minced
1 to 1¼ pounds red waxy potatoes, peeled or unpeeled, and diced
5 cups beef or chicken stock
1½ tablespoons salt or more to taste
3 cups 505 Southwestern brand Hatch Valley Roasted Green Chile sauce
1 cup corn kernels, fresh or frozen, 1 cup carrot chunks, or 1 diced red bell pepper, optional
Sear the meat in a Dutch oven or large heavy saucepan over medium-high heat until it browns and liquid accumulated from the meat mostly evaporates.
Stir in the onions and garlic and cook for several minutes, until the onions become translucent. Pour in stock and scrape the mixture up from the bottom to loosen browned bits.
Sprinkle in the salt, reduce the heat to a low simmer, and cook uncovered for 1¼ hours.
Stir in the chile and any of the optional ingredients and continue cooking for another 45 minutes to 1 hour, until the meat is quite tender, the vegetables are soft, and the flavors have blended together.
Ladle into bowls and serve hot.