This is probably the last chilé recipe for a while because it used the rest of my frozen store of the magical Hatch. It’s based heavily on a recipe sent to me by Allysa, the supplier of my stash of chilé. Her husband, Edward made a version of this with a brisket, corn relish, and hatch salsa. I intentionally made mine just a bit more watery, and used fresh corn instead of relish. I served it in whole wheat tortillas with Greek yogurt to cool it off a little. However, I used mainly the mild peppers, so it was not so hot I couldn’t have eaten a bowl full. Instead, the stew was smokey from the peppers prepared over charcoal and a little sweet from fresh corn.
1 lb tenderized round steak, cubed
1 tbs olive oil
2 sm white onions, chopped
6 cloves garlic, minced
3 hot hatch green chilé, chopped, roasted, skins and seeds removed
8 mild hatch green chilé, chopped, roasted, skins and seeds removed
½ cup black coffee
½-1 cup Bloody Mary Mix (I used the lesser amount to keep it thicker)
8 small tomatoes (I was using campari)
1 ear sweet corn, removed from the cob
1 can black beans, lightly drained
1 tsp cumino
1 tbs fresh oregano, chopped
1 tbs fresh basil, chopped
kosher salt and fresh cracked pepper to taste
Heat the oil on high in a cast iron dutch oven or other heavy vessel. Toss in round steak, seasoned with salt and pepper and brown. Remove the steak from pan. Place onions in the drippings with a touch more oil if necessary and cook until browned and softened. Add garlic and heat until softened being careful not to let it burn. Add chilés and stir into the onions and garlic. Deglaze the pan with the black coffee. Add remaining ingredients, then cover and let simmer on low until most of the liquid has evaporated, about 30 minutes.
If I’d had about double the amount of the mild chilés I think I would have left off the beans and let this be just a chilé stew.