Monday, October 14, 2013
Green Chili Stew
This stew came out FANTASTIC. When Michael walked in the door he said it smelled like his grandma was cooking (he is half Hispanic, his grandparents were of Spanish decent born in New Mexico). He is not a big soup or stew fan, but he asked for a second bowl!
Sadly, I don't have hatch chilies right now. And, I did not feel like going to the store to by anaheims or some other chili. So I just used the jalapenos already in my fridge. It still came out AMAZING, but would be even better with hatches if you can get them.
This recipe makes 4 servings.
Green Chili Stew
3 tbs olive oil
1 block of extra firm tofu, cubed
1/2 red onion, chopped
1 large carrots, chopped
1 clove garlic, minced
2 tbs flour
4 cups water (or vegetable broth)
1 large tomato, diced
Salt and pepper, to taste
Cilantro, for garnish
Roast the whole jalapenos. I did this over my gas stove burner. You can also do it in the broiler or over a grill. You want a nice black char on the skins.
Pop the roasted peppers into a zip lock bag and let them cool. The steam will loosen the skins. Once cooled, remove the charred skins and the stems.
Chop the jalapenos.
In a large pot over medium heat, add the olive oil.
Lightly brown the tofu.
Add the chopped onions and carrots, saute until they start to soften.
Add the garlic and cook saute for a minute.
Add the flour and coat the veggies well.
Add the water and mix together well. Break up all the flour clumps.
Stir in the chopped jalapenos.
Turn the heat down the low and let the broth thicken slightly, about 10-15 minutes.
Season with salt and pepper to taste.
Removed from the heat and add the diced tomatoes.
Garnish with a little cilantro and serve.
A warm tortilla on the side and you have a very tasty dinner!