Green Chile Stew

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This is adapted from The Chile Pepper Encyclopedia (William Morrow, 1999). Here is the beef stew or macaroni and cheese of New Mexico–a basic dish with as many variations as there are cooks. Add a warmed flour tortilla and you have a complete meal.

Ingredients

  • 1 ½ ounces chile pasado, reconstituted to make about 1 ½ cups, chopped

  • 2 pounds lean pork, cubed

  • 2 tablespoons vegetable oil

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1 large potato, peeled and diced (optional)

  • 2 tomatoes, peeled and chopped

  • 3 cups water

Instructions

In a skillet, brown the pork in the oil. Add the onion and garlic, and saute for a couple of minutes.

Combine all the ingredients in a kettle or crockpot and simmer for 1 ½ to 2 hours or until the meat is very tender.

 

Sawgrass Stew with Gatortail Sauce

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Buddy Taylor of Gator Hammock made this great stew at the 2001 National Fiery Foods Show. Using some of his products he made the Gatortail sauce that can be served with shrimp, fish, and of course Florida gator tail.

Ingredients

  • 7-8 quarts water

  • 6.5 oz. Gator Hammock Sawgrass Boil

  • 2 pounds smoked kielbasa or sausage (cut into 1 inch pieces)

  • 2 pounds red potatoes (cut into 1 inch cubes)

  • 2 pounds baby carrots

  • 4 ears fresh corn (each cut into 3 pieces)

  • 2 pounds unpeeled large fresh shrimp

Instructions

Add water and sawgrass boil to a large stock pot (3-4 gallons) and bring to a rolling boil.
Add kielbasa, return to a boil, and cook 5-10 minutes.
Add potatoes and carrots, return to a boil, and cook 10 minutes.
Add corn, return to a boil, and cook 8-10 minutes.
Add shrimp, cook 3-4 minutes or until shrimp turn pink. (Do not boil)
Remove from heat and let rest about 10 minutes uncovered. Serve in large soup bowls.

Pimenton Garlic Soup

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The traditional, quick garlic soup of Madrid is transformed into a smoky-hot masterpiece with the addition of pimentón. What a perfect dish for a Sunday brunch!

Ingredients

  • 1/4 cup olive oil

  • 2 ounces diced bacon

  • 6 cloves garlic, diced

  • 1 ½ tablespoons hot pimentón

  • 1/4 teaspoon ground cumin

  • 6 cups homemade chicken broth

  • Salt to taste

  • 20 baguette slices, ½ inch thick and toasted

  • 4 eggs

Instructions

Heat the olive oil in a large soup pot over medium heat. Add the bacon and garlic and fry for about 3 minutes. Add the pimentón, cumin, and broth. Add salt to taste. Bring the mixture to a boil, then reduce the heat. Add the baguette slices and simmer for 5 minutes. Break each egg into the soup so that it rests on top. Cover the pot and cook until the whites are set but the yolks are still liquid, about 4 minutes. Carefully ladle the soup and eggs into bowls and serve.

Winning White Chili

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This low-fat, high-flavor recipe is based on one provided by the National Pork Producers Council. By using a commercial salsa, this simple-to-prepare chili can be ready to serve in about a half an hour.

Ingredients

  • ½ pound boneless pork loin, or two boneless pork chops, cut into ½-inch cubes
  • 1 medium onion, chopped
  • 1 teaspoon vegetable oil
  • 1 ½ teaspoons ground cumin
  • 1/4 teaspoon garlic powder
  • 1 cup cooked wild rice
  • 1 16-ounce can navy beans, drained
  • 1 16-ounce can chickpeas, drained
  • ½ cup chipotle-based salsa
  • 1 14-1/2-ounce can chicken broth
  • Chopped fresh parsley

Instructions

In a 4-quart saucepan, sauté the pork and onion in the oil over medium-high heat until the onions are soft and the pork is lightly browned, about 5 minutes.
Stir in all remaining ingredients except the parsley, cover and simmer 20 minutes.
Serve each portion garnished with some chopped parsley.

Healthy Quick Chicken Soup

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Since capsaicin breaks up nasal congestion and gives us the “salsa sniffles,” try this quick chicken soup cure for your next cold.

Ingredients

  • 1 pound skinless, boneless chicken breasts, cut into cubes
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried epazote (optional)
  • 1 cup chunky-style tomato based salsa
  • 2 14-1/2-ounce cans chicken broth
  • 1 ½ cups frozen whole kernel corn
  • 1 cup cooked rice
  • 1 teaspoon chopped fresh cilantro or parsley
  • Vegetable oil spray

Instructions

Spray a heavy saucepan with cooking oil. Heat, and add the chicken, chili powder, and garlic. Cook for 5 minutes over medium heat.
Add the epazote, salsa, broth, corn, and rice. Bring to a boil, reduce the heat and cook for 10 minutes or until the chicken is no longer pink.
To serve, stir in the cilantro and garnish with additional fresh cilantro.