Makes about 12 cups; 6 servings

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.

How to Make It

Step 1

At home: Stem, seed, devein, and coarsely chop poblano chilies.

Step 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.

Step 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.

Step 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.

Step 5

Soak chipotles with 1 cup hot water until pliable, about 20 minutes. Stem, seed, devein, and mince chipotles.

Step 6

Cut turnip and carrots into 1/2-inch-thick sticks no more than 3 inches long. Drain and rinse beans and hominy.

Step 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.

Step 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.

Step 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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