Servings 6 | Prep Time 20 min | Total Time 3.5 hours
Deeply rich and warm, this hearty stew features slowly simmered beef and our Green Hatch Chile Blend. Also called Beef Carnitas in Mexico, this traditionally Tex-Mex style stew is perfect with a soft tortilla and cooling, fresh toppings.
Ingredients
Green hatch Chile Blend
HOW TO
- Heat a Dutch oven over medium-high heat. Add 2 tablespoons of oil once heated.
- In a large mixing bowl, toss beef in 2 tbsp of Hatch Chili blend mixture to coat and massage the spice into the meat.
- Add beef to the heated Dutch oven in batches and sear until dark brown on all sides. Don’t overcrowd the pan! Using tongs, remove cooked beef to a plate and continue to cook remaining beef in batches.
- Once all the beef is seared and removed from the pan, add onion and garlic to the pot. Don’t remove any of the fat or brown bits rendered from the beef. Cook over medium-high heat, scraping the bottom of the pot with a wooden spoon to dislodge browned bits. Add an additional tablespoon of oil or a splash of stock if necessary to keep the caramelized bits of onion mixture and beef from scorching. Cook for about 5 to 7 minutes or until the onion has begun to soften and brown and translucent.
- Add 5 tbsp ofGreen Hatch Chile Blend and cook additional 2 minutes – until the spice becomes fragrant.
- Stir in tomato paste and sugar. Bring to a boil and cook until liquid has reduced by about two-thirds. Scraping the bottom of the pan to loosen any bits of fond.
- Stir in stock and return beef to pot. Add jalapeno peppers. Bring to a boil and reduce heat to a simmer. Cook covered for 2-1/2 hours or until beef is fork tender.
- Remove from heat and serve on a soft tortilla bread with chopped cilantro, queso fresco cheese, salsa, sour cream, and a wedge of lime.
Hatch chile is a unique pepper grown in the Hatch Valley of New Mexico.The Hatch valley was once a floodplain for the Rio Grande valley, which is why it has the nutrient-rich soil that makes the most fantastic chile.
