Hatch Chile Short Rib Stew
This Hatch chile short rib stew with hominy and potatoes is simple in seasoning, relying on the unique flavor of New Mexico Chiles to flavor the dish. A simple stew of braised short ribs, chewy white hominy and chunks of potato. One of our favorite Hatch green chili recipes for a winter's night meal.
Servings 8
Calories 425kcal
Ingredients
- 2.5 pounds meaty beef short ribs
- Salt and freshly ground black pepper to taste
- 2 Tablespoons neutral oil such as canola or vegetable oil
- 1 onion chopped
- 4 cloves garlic peeled and chopped
- 1 pound Hatch Green Chile roasted, peeled and chopped
- 4 cups beef broth
- 1 pound Yukon Gold Potatoes small potatoes, or large cut into large cubes
- 1 15 ounce can white hominy drained
- 1 teaspoon Mexican oregano
Instructions
- 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. Work in batches if needed to avoid overcrowding.
- Once the meat is browned, remove and transfer to a plate.
- Reduce the heat to medium-low and add onions. Cook, stirring occasionally for 3 minutes. Add garlic and cook until fragrant. About 30 seconds.
- Return the meat to the pan and add the stock and the green chile. 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 this point the meat will be very tender and starting to break down in the broth.
- Remove from the oven and use a ladle to skim off some of the fat and use tongs to remove the bones. Stir in hominy and the Mexican oregano.
- Serve immediately in shallow bowls.
Notes
Tips for Success:
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.