This is a traditional dish served here in the Southwest, perfect for a cool fall evening.
¼ cup all-purpose flour
1 tbl. dried jalapeno flakes
1 pound lean beef, cut into bite-size pieces
1 pound lean pork, cut into bite-size pieces
2 tbl. olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 cups beef stock or bouillon
6 cups water
1 tbl. tomato paste (tomato sauce works, too)
3-4 large green chiles (Anaheim, Big Jim, Sandia), roasted, peeled, chopped
4 medium-size potatoes, peeled and diced
2 cups yellow corn cut off cob, or frozen niblets
½ tsp. ground oregano
½ tsp. ground cumin
1 tbl. chopped fresh parsley
1 tsp. freshly ground black pepper
A tiny bit of salt, if needed (taste to be sure)
Mix the flour and dried jalapenos together and place in a plastic bag. Add the cubed meat and shake the bag until the meat is coated with the flour mixture. Heat the olive oil in a large soup pot, and sauté the meat and onion together until the meat is lightly browned (be sure to use all of the flour mixture).
Add the garlic, beef stock, and water and cook over medium high heat for 20 minutes. Add the rest of the ingredients, cover, and simmer over low heat for another 45 minutes or until the meat and potatoes are tender. (I usually thicken it a bit at the end with some cornstarch and water mixed together). The flavor of the stew is even better if you serve it the next day.
Serves 4-6. Best served with Cornbread.
From The Sizzling Southwestern Cookbook: Hot & Zesty, Light & Healthy Chile Cuisine, by Lynn Nusom.