SANTA FE STEW
Meet the Cook: This recipe came with me from New Mexico, where I lived years ago. It's been a hit at everything from a simple family supper to a church fellowship! Our three daughters are 19, 17 and 6. My husband's a truck driver, and we live in town. But we also have an 80-acre farm, filled with pine trees, that belonged to my great-granddad - one day, we hope to build a house there. -Patti Henson, Linden, Texas
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat oil over medium-high heat. Brown beef on all sides. Stir in the remaining ingredients except cheese. , Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Sprinkle with cheese.
Nutrition Facts : Calories 251 calories, Fat 8g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 565mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.
SANTA FE STEW
Mmmmmm! This stuff is really good!
Provided by Amy H. @Meave
Categories Beef Soups
Number Of Ingredients 12
Steps:
- In Dutch oven, heat oil; Dredge stew meat in flour and brown in Dutch oven.
- Add beef broth, tomatoes, carrots, onions, taco seasoning, green chiles, and seasoned salt; blend well.
- Bring to a boil; reduce heat, cover and simmer 40 minutes. Add pinto beans and cook 10 minutes more.
- Ladle into soup bowls and garnish with a bit of shredded cheddar cheese and sliced green onion.
SANTE FE STEW
Super Easy!! My aunt made this at a family reunion years ago and I've been making it every since.**Note: I am not promoting McCormick or Hidden Valley Ranch, but I have given out this receipe and have been told it doesn't taste the same if you use other brands of taco seasoning and dry ranch mix.**
Provided by Michelle R.
Categories Beef Soups
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Brown ground beef and drain. (I use a 6qt dutch oven, so I don't have to dirty more dishes.)
- 2. Add all other ingredients. No special order. Do not drain any of the canned items.
- 3. Heat to a slow boil. Simmer on low for 30 minutes.
- 4. Serve over corn chips and top with a spoonful of sour cream. Mix and Enjoy!
MAFE (SENEGALESE BEEF STEW)
This traditional stew, with peanuts (groundnuts) can also be made with lamb, chicken or just vegetables. The amount and heat of the peppers you use can be varied to suit your palate.
Provided by Chef Kate
Categories Stew
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together peanut butter and stock and reserve.
- Season the meat with salt and pepper.
- Heat the oil in a large saucepan over medium heat.
- Brown the meat well on all sides; do not crowd the meat; saute in batches if necessary.
- Remove meat and keep warm.
- Add the onion, garlic, peppers, and carrots to the pan and saute until the onions are translucent.
- Add the peanut butter and broth mixture, scraping all the brown bits up from the bottom and sides of the pan.
- Return the reserved meat (and any juices) to the pan with the tomatoes and their liquid, the thyme and bay leaf.
- Stir well and bring to a boil. Reduce heat to low and simmer, stirring often, for about 1 hour or until the meat is tender.
- Taste for seasoning.
- Remove the thyme sprig and the bay leaf and discard.
- Serve hot over rice.
Nutrition Facts : Calories 399.4, Fat 22.5, SaturatedFat 5.6, Cholesterol 96.8, Sodium 239.5, Carbohydrate 13.1, Fiber 3.5, Sugar 6.3, Protein 39.6
SANTA FE CHICKEN STEW
I was experimenting to create a stew similar to one I tasted when I was young. This is the result. My family asks me to make it so often that I am quickly becoming burned out on it! LOL. It has amazing flavor and if you like a thick stew, this is for you!
Provided by Jheryn
Categories Chicken
Time 3h20m
Yield 9-12 serving(s)
Number Of Ingredients 11
Steps:
- In a large stock pot, boil chicken until just cooked through. Use about 3/4 gallon of water.
- Remove chicken from liquid set aside to cool. Save the broth!
- Strain the broth to remove residue from boiling process.
- Return strained liquid to stock pot and add chicken broth.
- Cut chicken into bite sized cubes when cool enough to do so.
- Add rice and salt to liquid and bring to a boil.
- Reduce heat to simmer and simmer for 15 minutes.
- Drain and rinse corn and beans.
- Drain Rotel.
- Add remaining ingredients and cubed chicken to the liquid.
- Mix together until seasoning packages are well mixed into the broth.
- Simmer for about 3 hours or until rice is tender.
- Stew will thicken a LOT! Add more water or chicken broth to keep it at your desired consistency.
- When rice is fully cooked you can serve.
- OPTIONAL: Served with tortilla chips, shredded cheese, diced onions, and/or sour cream.
Nutrition Facts : Calories 427.1, Fat 16.3, SaturatedFat 4.5, Cholesterol 69, Sodium 943.5, Carbohydrate 43.6, Fiber 8.8, Sugar 4.2, Protein 29.8
SANTA FE STEW OLE'
Make and share this Santa Fe Stew Ole' recipe from Food.com.
Provided by southern chef in lo
Categories Stew
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In Dutch oven, heat oil and then brown stew meat. Add tomatoes, carrots, onion, taco mix, green chilies, and seasoned salt; blend well and bring to a boil. Reduce heat; cover and simmer for 40 minutes.
- In a small bowl, combine water and flour; blend well. Stir into stew mixture. Add pinto beans and simmer 15 minutes more.
Nutrition Facts : Calories 863.1, Fat 48.4, SaturatedFat 18.1, Cholesterol 177.1, Sodium 606, Carbohydrate 49.9, Fiber 13, Sugar 12.6, Protein 57.7
SANTA FE CHICKEN ENCHILADA STEW
Warm up with this enchilada-inspired Southwestern stew, made with chicken, veggies and beans in a creamy broth, topped with the perfect amount of crunch.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Toss tortilla strips with oil; spread into single layer on rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
- Meanwhile, mix cream cheese spread, 2 Tbsp. milk and taco seasoning until blended. Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done, stirring frequently. Stir in cream cheese mixture, remaining milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
- Serve topped with tortilla strips and cilantro.
Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 27 g
SANTA FE BEEF AND GREEN CHILE STEW
Make and share this Santa Fe Beef and Green Chile Stew recipe from Food.com.
Provided by bad kitty 1116
Categories Stew
Time 2h30m
Yield 4 quarts, 6 serving(s)
Number Of Ingredients 20
Steps:
- In a Dutch oven, heat oil over medium-high heat, brown beef on all sides. Add in onions, garlic and bell pepper and saute until tender. Add in cumin, oregano, bay leaf ,salt and pepper. Cook and stir for 2 -3 minutes. Next add in sugar, beef broth, diced tomatoes with green chiles, chopped green chiles and beer. Bring to a boil ; reduce heat. Cover and simmer 1-1/2 hours, stirring occasionally. Next, add in the pinto beans, potatoes and cilantro. Cover and simmer another 30 minutes or until meat and potatoes are tender. If you would like a thicker stew , remove the lid at this time and keep cooking and stirring on simmer until desired consistency.
- Ladle into bowls and top with shredded cheeses, sour cream and more cilantro if desired. Serve with a basket of warm flour tortillas. Enjoy!
DEE'S SANTA FE GREEN CHILE STEW
This is my DD's recipe that she shared with me when she was living in Santa Fe. I am sure that every family in New Mexico has their own favorite version, but this is my favorite. It can also be cooked in a crockpot, but I like the texture of the stew, cooked on top of the stove.
Provided by Miss Annie
Categories Stew
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the pork with flour to lightly coat.
- In a large pot (I use a Dutch oven), brown the meat in oil.
- Add chiles, chicken stock, vegetables, salt& pepper, and water if needed.
- Bring to a boil, lower heat to medium low.
- Cover and simmer until meat and vegetables are done, and the stew is slightly thickened (about 3 hours).
- You may cook in a crockpot for 6-8 hours.
- Serve with flour tortillas.
Nutrition Facts : Calories 568.1, Fat 23.6, SaturatedFat 5.8, Cholesterol 104.8, Sodium 919.3, Carbohydrate 44.2, Fiber 4.2, Sugar 9, Protein 43.3
CREAMY VELVEETA SANTA FE SOUP
This is so good! It's nice and cheesy and oh so easy to put together. Really good with slices of hot cornbread. I got this recipe from my Mother who is a wonderful cook. Cook time is time it takes to melt the cheese in the soup mixture.
Provided by Anita Harris
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef with onion; drain fat well.
- In a large pot combine ground beef, corn, beans and stewed tomatoes and Ro-tel tomatoes.
- Cube cheese and add to soup pot; stir over low flame until melted and blended.
Nutrition Facts : Calories 901.9, Fat 44.3, SaturatedFat 23.2, Cholesterol 166.7, Sodium 2286.8, Carbohydrate 76, Fiber 14.4, Sugar 19.9, Protein 55
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GREEN CHILE STEW - AUTHENTIC NEW MEXICO PORK STEW
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Ratings 38Category SoupCuisine AmericanTotal Time 1 hr 30 mins
- In a large Dutch oven or heavy stock pot, heat the oil over medium-high temperature. When the top of the oil is shimmering, add half of the pork. Allow it to sit in the hot pan to develop a sear before stirring; allow to brown. Remove from pan to a plate. Repeat for the second half of the pork.
- Add the onions to the pan and sauté until softened (2-3 minutes). Add the garlic and stir together.
- Return the meat (and any accumulated juices on the plate) to the pan along with the chicken stock, potatoes, salt and green chilies. Bring to a boil, reduce temperature to allow stew to simmer. Simmer for 1 hour.
- Serve garnished with torn cilantro leaves, diced red pepper and a bit of grated cheese if desired.
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- This makes a 3 quart crock pot almost full to the top, approximately 10 to 12 servings. It is great served with cornbread.
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