Early California Stew
Notes: Make this stew at home a day or two ahead and refrigerate, or make well ahead and freeze. Reheat in camp and serve with tortillas, crusty bread, or basmati rice.
Heat varies in chipotle chilies; taste as you add. Fresh green Anaheim chilies (also called California or New Mexico) can be used instead of poblanos.
More From Sunset
- Calories: 458
- Calories from fat: 19%
- Protein: 35g
- Fat: 9.7g
- Saturated fat: 2.4g
- Carbohydrate: 58g
- Fiber: 13g
- Sodium: 1124mg
- Cholesterol: 68mg
- 3 fresh poblano chilies (also called pasilla chilies), about 1/2 lb. total
- 1 tablespoon olive oil
- 1 1/2 pounds fat-trimmed boneless beef chuck, cut into 1/2-inch cubes
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 onion (8 oz.), chopped
- 2 cloves garlic, minced
- 2 teaspoons red wine vinegar
- 1 can (about 14 1/2 oz.) chopped tomatoes
- 1/4 to 1/2 ounce (1/8 to 1/4 cup) dried chipotle chilies
- 1 turnip (3/4 lb.), peeled
- 2 carrots (1/2 lb. total)
- 2 cans (15 oz. each) pinto beans
- 2 cans (15 oz. each) white hominy
- 1. At home: Stem, seed, devein, and coarsely chop poblano chilies.
- 2. In a 5- to 6-quart nonstick pan over medium-high heat, combine poblano chilies and 1 1/2 teaspoons olive oil. Stir often until chilies are limp, about 5 minutes. Pour chilies into a bowl.
- 3. To pan, add remaining oil, meat, cumin, and oregano. Stir occasionally until meat is browned, about 5 minutes. Add onion, garlic, and vinegar. Stir often until onion is limp, about 3 minutes.
- 4. To pan, add tomatoes with their juice and 1 cup water. Cover and simmer over low heat until meat is tender when pierced, about 1 1/4 hours.
- 5. Soak chipotles with 1 cup hot water until pliable, about 20 minutes. Stem, seed, devein, and mince chipotles.
- 6. Cut turnip and carrots into 1/2-inch-thick sticks no more than 3 inches long. Drain and rinse beans and hominy.
- 7. To pan, add turnip, carrots, beans, hominy, and poblano chilies; stir, then add chipotle chilies to taste. Cover and simmer until vegetables are tender when pierced, about 20 minutes. Season to taste with salt.
- 8. Uncover stew and let cool. Seal in plastic freezer bags. Chill up to 2 days, or freeze up to 2 months. Transport in an insulated chest.
- 9. In camp: In a covered nonstick pan over low heat, warm chilled (thawed) stew, stirring occasionally. Add a little water to thin slightly, if desired.
Only you will be able to view, print, and edit this note.Add Note