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Recipe
Caldillo(new Mexican Green Chili Stew Recipe
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Ingredients
Stephen Ceideburg
2 md Potatoes
3 Whole dried hot red chiles
1 ts Whole black peppercorns
4 ts Tomato paste
1 lg Onion, peeled & minced
1/2 lg Red bell pepper
2 Bay leaves
Freshly ground black pepper
4 tb Olive oil
5 Garlic cloves, peeled and minced
1 Two-inch cinnamon stick
2 lb Lamb, beef or goat, cut into 1 1/2-inch cubes
1 1/4 ts Salt
8 Whole stuffed green olives
3 tb Distilled white vinegar
Directions
Step #1 Put the cubed meat into a bowl & add the vinegar, salt & pepper.
Step #2 Set aside for 30 to 40 mins.
Step #3 Drain the meat, saving the liquid, & pat it dry.
Step #4 In a large heavy saucepan, heat the oil over med-heat/flame.
Step #5 When it is hot, add the chiles.
Step #6 Stir for a few seconds or until they swell and darken.
Step #7 Remove chiles with a slotted spoon & set aside.
Step #8 Put as many cubes of meat into the pan as will fit without crowding.
Step #9 Brown the meat on all sides & repeat until all of the meat is browned.
Step #10 Remove meat from pan.
Step #11 Put the onion & garlic into the pan & cook for 2 mins, scraping up any pan juices.
Step #12 Put in the black peppercorns, cinnamon & bay leaves.
Step #13 Stir & cook another min.
Step #14 Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade & the tomato paste.
Step #15 Stir & cook for 1 min.
Step #16 Add 2 c water & bring to a boil.
Step #17 Cover, turn the heat to low & cook for 15 mins.
Step #18 Meanwhile, peel the potatoes & cut them into 1 1/2-inch cubes.
Step #19 When the meat has cooked for 15 mins, add the potatoes.
Step #20 Cover and continue to cook for 45-60 mins or until the meat is tender.
Step #21 Seed the bell pepper & cut it into 1/4-inch wide strips.
Step #22 When the meat is tender, put the peppers & olives into the stew.
Step #23 Stir & cook another 3-5 mins.
Step #24 Joyce Jumpering writing in the San Jose Mercury News, 5/19/93.
Step #25 --.
Enjoy the CALDILLO(NEW MEXICAN GREEN CHILI STEW recipe
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