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RE: Red Chile Stew

Hops — Thu, 24 May 2007 17:28:41 GMT

Yes, I rinsed the heck out of them. I have been watching the Food Network on cable - which is where I got the recipe. (Robin Miller)

It came out pretty dang good. (The chicken was a bit dry - maybe I should have pushed it down into the vegetables and juices.) Overall it was pretty good.

I am mostly a single pot cook - trying to learn some new tricks in my older years. And this one is a single pot/crock pot meal, but I had to peel an acorn squash and rinse the heck out of some leeks.

Man, peeling an acorn squash sucks. I think I might prefer poking hot butter up a wild cat's bum with a marlinspike to peeling one of these things.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33361,00.html

1 small to medium acorn squash, peeled, seeded, and cut into 2-inch pieces
2 sweet potatoes, peeled and cut into 2-inch pieces
2 leeks, rinsed and chopped
5 (5-ounce) skinless chicken breast halves (with or without bone)
Salt and ground black pepper
1 cup orange marmalade
1/2 cup reduced-sodium chicken broth
1/2 cup orange juice
1 tablespoon hoisin sauce
1 tablespoon maple syrup

For the garnish:
1/4 cup chopped fresh parsley leaves
1 to 2 tablespoons finely chopped fresh rosemary leaves

Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

RE: Red Chile Stew

Vlap — Thu, 24 May 2007 15:48:53 GMT

I hope you rinsed them well ;)

RE: Red Chile Stew

Hops — Thu, 24 May 2007 13:27:19 GMT

Oh maaaannnnnnn, I can almost smell it from here.

Funny, I was just day dreaming about good real Mexican cooking. I used to work for a French Company (based in S. GA.) that has a big factory in Mexico and I got to visit the Mexico site for a week 2 or three times a year. Since I was there for a week or so, my Mexican friends would take me to some real Mexican family or neighborhood restaurants instead of just to touristy high dollar spots.

Once you get away from the tourist and hotel restaurants Mexican cookings is miles from you see around here and is to die for.

Not Mexican, but starting to smell pretty good, is some slow cooking chicken with orange marmalade sauce over acorn squash, sweet tators, and leeks. ( I have to say this is the first time I have tried cooking with leeks.)

Red Chile Stew

Vlap — Thu, 24 May 2007 09:35:03 GMT

I have posted this here before I think. With the smell of it slowly simmering in the kitchen I figured I would repost it.

Traditional Red Chile Stew

When ordering a bowl of "chili" in New Mexico, this is what will be served. Cooks there use the chiles from their ristras (strings of red chile) to make this spicy stew.

Serves: 6

8 dried red New Mexican chiles
2 pounds pork or beef stew meat, cut in 1 1/2 inch cubes
2 tablespoons vegetable oil
4 cups beef broth

Arrange the chiles on a baking pan and place in a 200 degree F oven for 5 minutes or until they smell like they are roasted. Take care that they do not burn. Remove the stems and seeds. cover the chiles with 2 cups of the beef broth and let sit for 15 minutes until they are softened. Place the chiles and the broth in a blender and puree until smooth.

Brown the meat in the oil and remove from the pan. Add 1 cup of broth to the pan to deglaze it.

Combine all the ingredients in a crockpot or a stock-pot, bring to a boil, reduce the 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.

Serving suggestions: Serve with tostadas, pico de gallo salsa and warmed flour tortillas