Recipe for cooking classic red chile stew

Soups for Salads :: Stews

Classic Red Chile Stew

Try spreading this on Indian Fry Bread, then folding the bread over the filling.

8 dried red New Mexican chiles
2 lb. pork or beef stew meat, cut into 1 1/2-in. cubes
2 Tbsp. canola oil
4 C. beef broth, divided

Arrange chiles on a baking sheet and place in a 200 degree F oven for 5 min. or until they smell like they are toasted. Be careful not to burn them. Remove the stems and seeds. Cover chiles with 2 C. of the beef broth and let sit for 20 min. until they are softened. Place chiles and broth in a blender and pure until smooth. Brown meat in oil and remove from the pan. Add 1 C. of the beef broth to the pan to deglaze it.

Mix together all ingredients in a crockpot or lrg. pot, bring to a boil, reduce heat, and simmer for 2 hr., or until the meat is very tender and starts to fall apart, and the stew is thickened, adding more water if necessary.