El mejor guiso de chile verde para cocineros principiantes

Ingredientes

• 1-2 pounds beef stew meat or chicken breast, chopped into 1/2-inch pieces (replacing pork for dietary preferences)
• 1/4 cup all-purpose flour or cornstarch (for thickening)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder (adds depth of flavor)
• 1 tablespoon olive oil (for browning the meat)
• 1/2 yellow onion, chopped into 1/2-inch pieces
• 3 large cloves garlic, minced
• 7 ounces chopped green chile (about 3/4 cup; frozen works fine)
• 28 ounces green chile enchilada sauce (about 3 1/2 cups)
• 3 cups chicken or beef stock, plus 1 tablespoon chicken base (for richer flavor)
• 4 cups diced potatoes (about 2 large potatoes)

Preparación

1. 1

   --- 1. Coat the Meat: ---

2. 2

   In a large bowl or a gallon-size Ziploc bag, combine the beef (or chicken), flour, salt, black pepper, and garlic powder.

3. 3

   Shake or mix until the meat is evenly coated. This step helps create a thicker stew.

4. 4

   --- 2. Sauté the Aromatics: ---

5. 5

   In a large pot over medium heat, warm the olive oil.

6. 6

   Add the chopped onions and minced garlic, cooking for about 2-3 minutes until they become translucent and fragrant.

7. 7

   --- 3. Brown the Meat: ---

8. 8

   Add the coated beef or chicken to the pot and cook for about 5 minutes, stirring occasionally, until the meat is browned on all sides. This enhances the flavor by creating a rich base.

9. 9

   --- 4. Add the Chiles and Liquid: ---

10. 10

    Stir in the chopped green chiles, green chile enchilada sauce, and stock.

11. 11

    Bring the mixture to a boil, then cover and reduce to a low simmer. Let it cook for about 45 minutes, allowing the flavors to develop.

12. 12

    --- 5. Add the Potatoes: ---

13. 13

    Increase the heat slightly and add the diced potatoes.

14. 14

    Reduce the heat back to a simmer and cook for another 15 minutes, or until the potatoes are tender.

15. 15

    --- 6. Final Taste Test: ---

16. 16

    Taste the stew and adjust seasoning if needed. If the stew is too thick, add a little more stock or water. If it’s too thin, let it simmer uncovered for a few more minutes to thicken.

17. 17

    --- 7. Serve and Enjoy! ---

18. 18

    Ladle the stew into bowls and serve hot.