I always look forward to this time of year. Our temperatures have dipped below 20*, and there is something about cold mornings that make me hungry for breakfast sausage and a stack of pancakes, with REAL Maple Syrup. Breakfasts like these are consumed at our house on mornings before Dan goes bird hunting, for Grouse or Pheasant. One of our favorite dishes from falls hunting, is my rendition of Green Chili Stew. Although I use grouse, pheasant or partridge – chicken can be substituted. Enjoy!
Serves 12
2 tablespoons butter
2 tablespoons olive oil
2 pounds stew meat
1 pound pheasant, grouse or chicken breast, cut into cubes
1 onion, diced
2 tablespoons garlic, chopped
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons coriander
1 teaspoon cayenne
2 teaspoons salt
1 tablespoon black pepper
3 pounds frozen or canned green chilies, roasted and peeled, flash processed
1 15.5 ounce jar roasted red bell peppers, flash processed
2 quarts organic chicken or vegetable stock
2 tablespoons arrow root, or more for desired thickness
½ cup water
2 10 ounce cans diced tomatoes with lime juice and cilantro
1/3 cup cilantro chopped
1.) In heavy stew pot, over medium high heat, heat butter and oil.
2.) Add meat, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
3.) Flash process roasted green chilies and peppers, add to stew pot and stir to incorporate.
4.) Add stock and bring to a boil.
5.) Reduce heat to low, cover and simmer for half an hour.
6.) Uncover and continue to simmer for an additional half hour.
7.) Mix arrow root and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
8.) Stir in diced tomatoes and cilantro.
Serve with grilled quesadillas.
Wine Pairing:
Concannon Vineyard, 2004 Petit Sirah – Central Coast, CA Sirah’s and Shiraz’s are great with game meats and spicy dishes. This particular Sirah is full fruit & full bodied, with a soft finish of vanilla & oak. Delicious and the price is great too!
Comments 1
A few of you have called or e-mailed about using fresh Anaheim / New Mexican
Green Chilies. When the New Mexico Chili’s (Hatch) are available, I prefer to roast them myself. It takes about 20 fresh chilis to equal 1 pound of roasted and peeled. You can also roast and peel your red bell peppers too. You will need about 6 red peppers. Using fresh and roasting them yourself makes the above recipe super delicious! And the aroma of roasting chilies and peppers is one of the best!