I love the flavor of green chili, but sometimes the stew is a bit much for me. I like the flavor but not all of the heat, so mashed potatoes provide the perfect counter point to green chili and a delicious creaminess to the dish. It really is one of the most perfect combinations for cool fall day.

Of course I changed the pork to beef, but it’s still super delicious. You can use your own recipes of course, or these. Either way, you won’t be disappointed!

Green Chili Stew Over Mashed Potatoes

Ingredients

2-4lbs of Everett Beef Stew meat, cubed roast, cubed round steak (amount to preference)

salt & black pepper to taste

4 tablespoons olive oil divided

1 medium yellow onion diced

1 pound tomatillos husked and quartered

12 ounces canned (or frozen) green chilies diced, not drained 

2 cups cilantro packed, leaves and stems

4 garlic cloves

1 jalapeno seeded & veined (more if you want)

1 tablespoon dried oregano

2 teaspoons cumin

4 cups chicken stock divided

15 ounces fire-roasted tomatoes diced

Directions

1.    Preheat broiler. Toss tomatillos and garlic cloves with 2 tablespoons olive oil and season with salt & pepper. Broil 5 minutes or until browned on top.

2.    Season stew meat with salt and black pepper.

4.    Heat 1+ tablespoon olive oil to a large soup pot over medium-high heat. When the oil is hot add half the stew meat to the pot and brown. Remove browned stew meat and add more olive oil and brown the remaining stew meat. Set aside.

5.    Add onion to the same soup pot and cook 4-5 minutes or until softened. (Reduce heat if they begin to brown). You can leave the onions in the pot, but remove the pot from heat while you do the next few steps.

6.    In a blender add tomatillos, undrained green chilies, cilantro, garlic cloves, jalapeños, oregano, cumin, and 2 cups chicken stock. Puree on high until smooth.

7.    Pour the blended mixture, fire-roasted diced tomatoes, and browned stew meat along with any juices and remaining 2 cups of chicken stock into the soup pot with the onions.

8.    Stir to combine, turn on to medium-high heat and bring to a boil. Reduce heat to low and simmer covered, stirring occasionally. You may need to add a bit of water or chicken stock depending on your preferred consistency. For this recipe it’s better if it’s a bit runnier than stew-ish.

9.    Cook 2-3 hours or until the stew meat is tender.

10. Serve in a bowl over Mashed potatoes with a tortilla.

Mashed Potatoes

Ingredients

5 pounds potatoes scrubbed clean and peeled

1 tablespoon salt

1/2 cup butter cut into cubes

1 cup milk or half and half

1 teaspoon salt plus more to taste

 Directions

1. Dice potatoes into 2-inch cubes. Cover with fresh, cold water plus about 1-inch. Stir in 1 tablespoon of salt and place over medium heat. Bring to a boil, then reduce the heat to a simmer. Cover and allow to simmer until the potatoes are very tender, about 15-20 minutes. 

2. Drain the potatoes.

3. Meanwhile, melt the butter in a saucepan set over medium-low heat. Add the milk or half and half, and salt. Allow the mixture to warm, but never reach a boil. Remove from the heat until you mash your potatoes. 

4. Add the potatoes to a blender bowl and add some of the cream and butter mixture. Begin blending carefully at first. Slowly stir in more of the milk and cream mix until the potatoes are mixed. Then blend on high until they are a light creamy texture. If you need more milk or cream add it. I like to beat the potatoes with a whisk beater until they are soft and smooth for this recipe.

5. Serve in a bowl under green chili stew.

 

* Serve hot and optionally top with sour cream, minced cilantro, and lime.