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It is currently Fri Mar 29, 2024 12:26 am
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[ 12 posts ] |
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Pueblo Indian Style Lamb and Green Chile Stew
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GeekWithGuns
Site Supporter
Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899
Real Name: Dave
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Trying out a new stew today courtesy of The El Paso Chile Company's Texas Border Cookbook:
8 green chiles, mix of Anaheim and Poblano 2-1/2 lbs lamb stew meat Chopped onion 3 or 4 fresh jalapenos, minced 4 garlic cloves, minced 2 tsp dried oregano 4 cups beef broth 35 oz can crushed tomatoes 1-1/2 tsp salt 3 large potatoes, peeled and cut into 1" chunks
Roast the green chiles, remove burned peel, remove stem and seeds, cut into 1/4" wide strips Preheat oven to 350 Heat dutch oven on stovetop to high heat, add oil Add lamb meat in batches and cook till brown, 7 to 10 minutes Transfer meat to bowl or plate Add onions, jalapenos, garlic and oregano Cook, stirring frequently for 10 minutes or until translucent Stir in the beef broth and tomatoes Return the lamb to the pot Add the green chiles Season with salt as needed Bring stew to a boil Cover the pan and set it in the oven Bake 45-60 minutes, stirring once or twice Add the cut-up potatoes Bake 45-60 more minutes, stirring once or twice, until the lam and potatoes are very tender
About 30 minutes to dinner time. Looking pretty good so far.
_________________ There are dead horses yet to be slain.... - NWGunner
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Sun Oct 22, 2017 1:50 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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You bastard. Now I'm sitting here and my mouth is watering.
Pics please!!
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Sun Oct 22, 2017 2:37 pm |
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NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12419
Real Name: Steve
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Sounds good!
And that cookbook has some good reviews, saying its like what people in the SW cook in their homes.
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Sun Oct 22, 2017 2:41 pm |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28149
Real Name: Ace Winky
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Very tasty!!
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Sun Oct 22, 2017 3:50 pm |
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Mediumrarechicken
Location: Puyallup Joined: Thu Aug 16, 2012 Posts: 9065
Real Name: Richard Fitzwelliner
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Damn that sounds good
_________________ If she sits on your face and you can still hear, SHE'S NOT FAT.
I'm going to type out 3 paragraphs and wax eloquently about a similar story in my life. Pm me if you figured it out.
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Sun Oct 22, 2017 4:50 pm |
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GeekWithGuns
Site Supporter
Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899
Real Name: Dave
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Turned out pretty good and there are leftovers. Will be having for lunch with some homemade pico de gallo and will get some pics for you guys.
The stew did not turn out as the classic New Mexico green chile stew but more like a tomato based stew with chunks of poblano and jalapeno peppers for flavor. I was surprised it turned out pretty mild in flavor as we removed the stems and seeds from the peppers. I was half expecting it to be spicy as all get out but is pretty easy on the palate.
I've always been a red chili kind of guy though looking forward to experimenting with some New Mexico green chili recipes this fall and winter.
Agreed that cookbook is worth the money if you like Southwestern cuisine. El Paso is in a unique geographic location for a blending of culinary influences from Mexico, Central Texas, and New Mexico including the various cooking practices of regional Indian tribes.
_________________ There are dead horses yet to be slain.... - NWGunner
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Mon Oct 23, 2017 8:34 am |
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GeekWithGuns
Site Supporter
Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899
Real Name: Dave
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The requested pictures Homemade Pico de Gallo Lamb Stew
You do not have the required permissions to view the files attached to this post.
_________________ There are dead horses yet to be slain.... - NWGunner
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Mon Oct 23, 2017 10:19 am |
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Jonathan Brown
Site Supporter
Location: SnoCo Joined: Thu Mar 17, 2011 Posts: 2360
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Sounds like it would be good without the sheep meat.
_________________ "The faster you shoot, the less shot you will get."
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Mon Oct 23, 2017 1:12 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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Thanks for the pics, Dave. That pic made my mouth start watering again. I might have to put you on my foe list, you're making me gain weight.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Mon Oct 23, 2017 5:41 pm |
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NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12419
Real Name: Steve
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GeekWithGuns wrote: I was surprised it turned out pretty mild in flavor as we removed the stems and seeds from the peppers. I was half expecting it to be spicy as all get out but is pretty easy on the palate. This statement surprises me, unless I'm not reading it right. Most of the heat is in the seeds and in the stem/membrane. When you remove that, you remove a lot of the heat. So to me, it makes sense that the dish turned out mild, unless I'm misreading you. On a side note, a method that I started using for removing the charred skins of peppers is to put them in the chicken stock, or water, of whatever you are using, and remove the skins that way. A lot of flavor gets lost when you dispose of the skins, or remove under running water. If you're picky, you can then strain the charred bits, but I leave them in because over the time of the cook, they will break down & add more smokiness to the dish. Serious Eats and other websites discuss the advantages of this method. Great looking dish
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Mon Oct 23, 2017 8:00 pm |
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GeekWithGuns
Site Supporter
Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899
Real Name: Dave
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MadPick wrote: Thanks for the pics, Dave. That pic made my mouth start watering again. I might have to put you on my foe list, you're making me gain weight. Thanks Steve. I have to admit that while I love making stews and chilis that I have to pace them out otherwise I would also be doing a lot of personal growth, all of it on my gut We did make Hawaiian Poke for the first time this weekend by buying some flash frozen Hawaiian A1 sashimi grade tuna. Turned out not perfect but pretty good. Quite a bit healthier than this recipe lol. I'll post up a recipe once we tweak it a bit with another batch or two.
_________________ There are dead horses yet to be slain.... - NWGunner
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Tue Oct 24, 2017 3:54 am |
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GeekWithGuns
Site Supporter
Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899
Real Name: Dave
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NWGunner wrote: GeekWithGuns wrote: I was surprised it turned out pretty mild in flavor as we removed the stems and seeds from the peppers. I was half expecting it to be spicy as all get out but is pretty easy on the palate. This statement surprises me, unless I'm not reading it right. Most of the heat is in the seeds and in the stem/membrane. When you remove that, you remove a lot of the heat. So to me, it makes sense that the dish turned out mild, unless I'm misreading you. On a side note, a method that I started using for removing the charred skins of peppers is to put them in the chicken stock, or water, of whatever you are using, and remove the skins that way. A lot of flavor gets lost when you dispose of the skins, or remove under running water. If you're picky, you can then strain the charred bits, but I leave them in because over the time of the cook, they will break down & add more smokiness to the dish. Serious Eats and other websites discuss the advantages of this method. Great looking dish Thanks NWG. We did remove all the stems/membranes/seeds this recipe. I was still expecting it to be hot for some reason just because we used a fair amount of peppers. Turned out pretty mild as you mention. Thank you very much for the tip. I'll look it up on the Serious Eats site. In traditional chili I don't roast any of the fresh chiles but rather make a homemade chili powder by pulverizing dried chiles in the food processor and also using canned Chipotle en Adobo which are basically smoked and roasted jalapeno peppers in a spicy red sauce. Provides a great smoky flavor and plenty of heat though we usually add fresh/diced serranos and jalapenos as well.
_________________ There are dead horses yet to be slain.... - NWGunner
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Tue Oct 24, 2017 3:59 am |
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