Monday, September 14, 2015

Bea's Green Chile Stew

This recipe comes from the novel, Pie Town, by Lynn Hinton (Morrow, 2011).

2 pounds lean ground round, cubed
1 tbl. olive oil
1 large onion, chopped well
2 cloves garlic, minced
2 vegetable bouillon cubes
1 can (14 oz.) pinto beans
2 medium potatoes, diced
4 cans (14 oz. each) chopped tomatoes, with juice
4 cans (4 oz. each) chopped green chile
2 cups water

Brown the ground round over low heat in the olive oil. Add the onions and garlic. In another pan, dissolve the bouillon cubes in the water. In a larger pot, mix the remaining ingredients, then add the dissolved bouillon cubes and the cooked ground round. Bring to a boil and then simmer, covered, 2-1/2 to 3 hours. Serves 8.

My note: Taste before serving, adding salt and pepper as needed.

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