In keeping with our tradition of cooking and eating all things New Mexico, my wife Jeri and I made Red Chile Stew this evening. We used both beef chuck and pork shoulder for a much deeper flavor. We added pinto beans, large chunks of corn on the cob, carrots and Yukon Gold potatoes of course onion and garlic. We made the red chile sauce and blended it with tomatoes and the water that the chilies soaked in.We seasoned the stew with comino (cumin), Laurel bay leaves, and oregano, salt and pepper I don't use a recipe and really, it's up to you to decide what and how much of anything that you use.
We browned the meat in batches to avoid steaming the meat. We wanted a good crust on it. We returned all the meat to the pot and added a dew heaping tablespoons of flour to make a roux. We made sure all the white was gone from the flour. Then we dded chicken broth, a cup of strong coffee, the red chile sauce, some soaking liquid, onions and garlic and seasonings. We brought it to a boil, lowered the heat and let it simmer for two hours. after two hours of simmering we added the carrots, potatoes, the corn and beans /We let that simmer for another forty five minutes or until the vegetables are cooked through. We served the stew with corn tortillas. The best part of the meal was having the kids home for dinner.