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Green Chile, Potato, and Game Stew
About This Recipe
| Yield: | 4 as a main course |
| Active time: | 30 minutes |
| Total time: | 3 hours |
| Special equipment: | 3 quart saute pan or soup pot |
| This recipe appears in: | The Nasty Bits: Yak Neck |
Ingredients
- 3 tablespoons oil
- 1 small onion, chopped into 1/2-inch dice
- 4 cloves garlic, crushed
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 teaspoon oregano
- 2 bay leaves
- 2/3 cup roasted green chiles, roughly chopped
- 2 medium potatoes, chopped into ½-inch cubes
- 2 pounds neck bones
- chopped cilantro to garnish
Procedures
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1
Heat the oil in a 3-quart saucepan or soup pot. Add the neckbones and pan-fry until brown on all sides, 5 to 8 minutes. Brown the meat in batches if necessary.
-
2
Add the onions and the garlic to the pot and cook until browned. Add water to cover. Stir in the cumin, black pepper, oregano, bay leaves, and chopped green chile.
-
3
Bring to a boil, reduce to a simmer and cook for 2 hours. Add the potatoes cook for 45 minutes longer. With an immersion blender, puree the potatoes and chile until you achieve a consistency you like. (Or , transfer some of the potatoes and chile to a blender and puree.) Top with cilantro and serve hot.
