The Atlanta Journal-Constitution
Cooking with Hatch chiles.
This version of New Mexico Hatch green chile stew from Agave chef-owner Jack Sobel has remained a favorite on the menu at the Atlanta restaurant since it opened in 2000. Of note, it substitutes beef tenderloin for the more common pork shoulder.
1 pound Yukon Gold potatoes, cut into 1/2-inch cubes Vegetable oil
1/2 cup cilantro, chopped, plus more for garnish
1 pound Hatch green chiles, roasted, peeled, chopped
and divided
1 1/4 cups chicken stock
1 medium yellow onion, diced
2 garlic cloves, minced
1 pound beef tenderloin, cut into 1/2-inch cubes
2 ears yellow corn, grilled and cut from the cob to
make kernels
1 1/2 quarts water
1 teaspoon cumin
1 bay leaf
Salt and pepper to taste
Flour tortillas
Heat oven to 350 degrees.
Saute the potatoes in vegetable oil until al dente or beginning to soften, and set aside.
In a blender, combine the cilantro, 1/2 pound Hatch green chiles and chicken stock. Set aside.
In a heavy-bottom stock pot, heat 2 tablespoons of oil.
Add remaining Hatch chiles, onions and garlic and stir.
Add beef and corn and stir. Add blended ingredients to pot and stir.
Add water to pot and add cumin and bay leaf. Bring to a boil, then simmer for approximately 40 minutes or until potatoes are soft.
Remove bay leaf, garnish with chopped cilantro and serve with grilled flour tortillas.
Serves 8
Per serving: 310 calories (percent of calories from fat, 41), 15 grams protein, 31 grams carbohydrates, 4 grams fiber, 14 grams fat (5 grams saturated), 40 milligrams cholesterol, 381 milligrams sodium.