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.
Sunset MAY 1997
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.
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