Pueblo Red Chile Stew
Yield
35 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | pounds |
stewing beef
|
|
| 2 | gallons |
water
|
*
|
| 2 | tablespoons |
salt
|
|
| 5 | pounds |
potatoes
|
|
| 2 | cups |
red chile powder
|
* |
| ½ | cup |
cornmeal
blue |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.5 | kg |
stewing beef
|
|
| 7.6 | l |
water
|
*
|
| 3E+1 | ml |
salt
|
|
| 2.3 | kg |
potatoes
|
|
| 473 | ml |
red chile powder
|
* |
| 118 | ml |
cornmeal
blue |
|
Directions
Cut meat into 1" cubes.
Cover with water and bring to a boil in a large kettle.
Reduce heat to simmer and begin cooking.
Meanwhile peel and cube potatoes, add to the meat and cook until meat and potatoes are tender.
Measure chile powder and blue cornmeal into a bowl with enough water to make a paste.
Stir slowly into the stew, mix well to thicken the broth.
Simmer for ½ hour and serve.
