This short rib stew with hominy and potatoes is simple in seasoning relying on the unique flavor of Hatch Chile to flavor the dish.
Each Fall, we celebrate the arrival of Hatch Green Chile. Parking lots and roadside stands fire up their chile roasters with their huge rotating drums and the aromas of New Mexico fill the air. We evangelize and we obsess. We talk constantly about them and we add Hatch green chile to almost everything. We clear out our freezers to make room for as many packages of roasted Hatch Green Chile as we can possibly squeeze in.
It never fails when I post a Hatch recipe, I see comments with frowny faces indicating that many of you simply don’t have access to this Western pleasure. So if you’re one of those, or if you’re like me and nearing the end of a freezer stash (a very sad day indeed), did you know you could order the real deal delivered to your doorstep?
Thanks so much to The Hatch Chile Store for sending me samples of these frozen New Mexico beauties.
Let me tell you a little bit about this company. They offer several different varieties of Hatch Chile, each with its own flavor and level of heat. Additionally, you can order their chile either Fresh (Not Roasted) or Frozen (Flame Roasted and Hand Peeled).
The Hatch Chile Store is the Berridge family owned operation. They currently farm over 300 acres of prime farmland in the New Mexico Hatch Valley, and have been in the produce business for over 60 years. Headquartered in Hatch, New Mexico, insures that when you buy green chile from them, you’re getting the very best chile straight from a family farm. The Berridge Farm has served the Santa Fe market for more than fifteen years selling thousands of pounds of fresh hatch green chile. It’s the real Hatch deal.
Yes, those packages are big, so unless you’re feeding an army you’ll only need a small portion of that 2 1/2 pound package for your recipe. Microwave the frozen package for three minutes. This makes the chile just soft enough to remove for the amount you need. Just pop the rest back into the freezer for your next meal. Perfect.
The Chile Store green chile made for a delicious Southwestern stew. A simple stew of braised short ribs, chewy white hominy and chunks of potato. Perfect for a Winter night’s meal.
- 4 pounds meaty beef short ribs
- Salt and freshly ground black pepper to taste
- 1 T. vegetable oil
- 1 pound Hatch Green Chile, roasted, peeled and chopped
- 1 onion, peeled and finely chopped
- 4 cloves garlic, peeled
- 8 cups beef broth
- 2 large russet potatoes, peeled and cubed
- 1 15 ounce can white hominy, drained
- 1 t. Mexican oregano
- Preheat the oven to 300° F. Season the meat with salt and pepper. Heat the oil in a large, ovenproof pot over medium high heat until shimmering. Brown the meat on all sides, working in batches to avoid overcrowding. As the meat is browned, remove and transfer to a bowl or plate until all the meat is done.
- Reduce the heat to medium-low and add the onions and garlic. Add a pinch of salt to release some of the juices from the onions. Cook 3 to 5 minutes, stirring often and scraping the bottom of the pan with a wooden spoon to dislodge the browned bits.
- Return the meat to the pan and add the stock and the green chile. Bring the mixture to a simmer, cover the pot with a lid and braise in the oven for 3 hours.
- Remove the pot from the oven, add the potatoes and return to the oven for another 45 minutes, at which point the meat should be very tender and starting to break down in the broth. Remove from the oven and stir hominy and the oregano. Adjust the seasoning with salt and pepper to taste. Use a ladle to skim off the fat if desired. If making a day ahead: Transfer the stew to another container to cool slightly, then refrigerate. Before reheating, skim off and discard the solid fat cap. Reheat gently and adjust seasoning if desired.
Hatch Green Chile Short Rib Stew…It’s what’s for Dinner.