Green Chile Stew Recipe from Shelly Frost at Surratt Ranch.

When Duane Frost and I gathered the 2019 herd of steers from their ranch, it was a cold, snowy, late March day typical for late springtime in New Mexico. Mrs. Shelly Frost had a batch of this delicious stew made up to help take the cold off at lunch time! We thought it would be a great idea to share the stew recipe for anyone who is interested!

“Green Chile Neck Bone Stew

1 package of neck bones

   Oil for browning

½ medium onion, chopped

4 medium potatoes, peeled and diced

4 medium zucchini, diced or grated

12 large green chiles, roasted, peeled and cut in pieces OR 1 (7 oz.) container of frozen chopped OR 2 (4 oz) cans chopped green chile

1 t. garlic salt

1 t. salt

1-2 bouillon cubes, optional

6-7  cups water

Brown the neck bones well in a little oil. Add water and cook on top of the stove for 1 ½ -2 hours or  until the meat is easily removed from the bones.   Add onion and potatoes,  zucchini, chiles, garlic salt, salt, bouillon cubes and water.  Bring to a boil and simmer until vegetables are tender and and stew is of desired thickness.  If This makes a hearty, thin soup that goes well will artisan breads, old breads, and cornbread as well as with a tortilla. 

Variations:

Meats cut into small ½ inch pieces -2 lbs chuck,  round steak, roast,  hamburger, etc.  or neckbones and oxtail slow cooked off the bone, etc. 

Cooking vessels—good sized dutch oven, stew/soup pot for on top of the stove cooking

     Insta Pot or pressure cooker- brown the meat then cook for 20-30 minutes before adding vegetables.  Pressure again for about 10 minutes

    Slow Cookers for low and slow cooking- 7-9 hours on low should do it. Meat on a bone may be cooked over night for a really rich flavor before adding vegetables.

                All work well depending on the time you have.

Vegetables- dice to suite your taste and cooking time.  Grated zucchini will thicken up your stew.  Chile can be added to suit your taste for heat and flavor.

This Green Chile Stew is very forgiving and great for a cold snap or  those times when you don’t have a lot of meal prep time.  Adjust it to your very own taste.  Enjoy!”