Leaping coyote in mid-air
Man in the


Tubac Villager

SoAZ Weather








1's and 0's

Desert Quiz


Web Cams

Not-Quite-Green Chili Stew (Jose Duryee's Four Corners Chili)

Text Version

Chili Stew

Preparation time: All phreakin' day, sunup to sundown.

*NOTE 1: This recipe is based on a classic recipe for Green Chili Stew, however the dish comes out red in color, and is decidedly not a traditional Green Chili Stew.

*NOTE 2: To be strictly traditional you should make your own chicken stock as detailed below. In reality, that's a time consuming process; let your conscience be your guide...




Roast and dice the chilies, place in pot.

Sear the diced meat in 1/4 cup peanut oil, doing so in 3 batches. Use a large, preferably cast iron skillet that is SCREAMING HOT so that the meat will sear and brown quickly. As soon as the outside of the meat is dark brown and most fat has rendered down, remove it from the pan to the soup pot in which you're going to make the chili. Add another 1/4 cup oil and the next third of the meat and repeat the process. You want a lot of brown stuff to stick and build up in the bottom of the skillet - the more the better.

Deglaze the skillet used for cooking meat -- use wine, sherry, or chicken broth; reduce slightly and add to the pot.

Add all of the vegetables to the pot.

Pour in the chicken stock.  Make sure that the stock covers all the ingredients.  If it doesn't, use more stock, or top off with red wine or beer.

Add Carroll Shelby's chili powder -- use the whole packet.

Add the La Palma enchilada or chili sauce.

Bring entire pot to a boil, then cover and simmer slowly for at least 1.5 hours.  Ideally the pot should simmer 6 or 7 hours - the more time simmering the more subtle the flavor blend and the more tender the meat. Stir frequently while simmering to avoid sticking to the bottom of the pot.

About 1/2 hour before serving, stir masa and water mixture into pot. Stir briskly while adding to avoid lumps. Continue to simmer the chili. Lately I've taken to creating a light roux by mixing even portions of masa and olive oil, then stirring constantly in a saute pan until the flour is lightly browned. Add the roux to the pot and mix thoroughly. If the stew doesn't thicken enough, then add the slurry as described above.

Serve in bowls with tortillas and butter and lime on the side, garnish with cilantro/parsley. Accompany with margaritas, tequila shots, Mexican beer (Bohemia or Negro Modelo are my first choices), and a big pitcher of water or lemonade with lots of ice.