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bowl of Hatch Chile Short Rib Stew with Hominy and Potatoes
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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.
Course Main Course Soup
Cuisine Southwestern
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8
Calories 425kcal

Ingredients

  • 4 pounds meaty beef short ribs
  • Salt and freshly ground black pepper to taste
  • 1 Tablespoon 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 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, 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.

Nutrition

Calories: 425kcal | Carbohydrates: 24g | Protein: 37g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 1388mg | Potassium: 974mg | Fiber: 4g | Sugar: 4g | Vitamin C: 11mg | Calcium: 50mg | Iron: 5mg