Roasted Green Chilies Stew

Roasted Green Chilies and chopped Chipotle peppers give this Texas stew a smoky, spicy flavor that will have your tastebuds zinging and doing a little happy dance.

I love the sweet smoky heat of chipotles and roasting peppers brings out their natural sweetness and heat and gives your dish a depth of flavor that you wouldn’t achieve by just chopping them and tossing them in.  Trust me, it’s worth it.

If you’ve never roasted a pepper before, stay tuned… I’m going to do a tutorial this week!

Okay, enough chatter, let’s get to the recipe!

Roasted Green Chilies Stew

• 9 Green Peppers/Chilies (I used 1/2 anaheim and 1/2 poblano*), roasted and rough large chopped
  
• 3 chipotle peppers in adobo sauce ( you may want to go with one or two and wash them for less heat), chopped
• 4 lbs chuck roast, trimmed and cut into 1″ cubes
• 1/4 C all purpose flour
• 1/4 C olive oil, divided 1/2 and 1/2
• 1 Large yellow onion, chopped
• 7 Garlic cloves, minced
• 10 to 12 medium sauce tomatoes, roughly 4 C, chopped
• 2 Tbsp dried Mexican Oregano
• 3 Tbsp ground Cumin

Prep all your ingredients:  Chop the chipotles, onions and garlic.  Trim and cut the roast and preheat the broiler .

Place your peppers on a foil lined baking sheet and place them in the oven to roast, or if you have a gas stove, you can roast each pepper over the flame. Once your peppers are properly blackened and blistered

Place them in a bag to sweat for 15 minutes.

Heat 2 Tbsp olive oil in a dutch oven, stock pot or whatever pot is large enough to cook this stew.

Take half of your chopped roast and dredge it in your flour that you’ve seasoned with garlic powder, salt and pepper, add this to your pot and cook until browned.  Remove from pot, set aside covered and repeat with the other half of your roast.

In the pot that you’ve just removed the meat from, toss in the onions and garlic and saute about 10 minutes, stirring frequently.

Remove the peppers from your bag and rough chop them into 1 to 1 1/2″ pieces.

Once the onions have softened, add in the tomatoes, chipotles, roasted peppers,  meat and seasonings.

Cover and cook all day (why yes, this CAN be done in the crockpot) over low heat.  Stirring occasionally throughout the day, unless it’s in the crockpot.

You can serve this topped with cheese, sour cream, crushed chips, a squeeze of lime or even chopped cilantro.

Nathan nearly fell out of his chair when he took his first bite, he loved it that much.

* poblanos are a bit hotter than anaheims and blending the two made for a nice level of heat.

The longer this cooks, the longer it sits.. day 2 etc… it will get a bit hotter 🙂 So, feel free to wash the chipotles to lessen their heat, or use fewer.. whatever you need to do.  For us, this was perfect!

“Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset”

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