Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
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 purée 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.
