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.

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Recipe Summary test

Makes about 12 cups; 6 servings


Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

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

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

458 calories; calories from fat 19%; protein 35g; fat 9.7g; saturated fat 2.4g; carbohydrates 58g; fiber 13g; sodium 1124mg; cholesterol 68mg.