Classic Red Chile stew
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.
