Happy Halloween!
I had my heart set on making a scary slime cocktail (as I promised from this month’s Food ‘n Flix post a while back) to celebrate Halloween. Instead, I will continue on my New Mexico obsession and another poetry allusion.
Ode to Green Chili Stew
(with apologies to any Keats’ fans out there)Ah, happy, happy bowls! that cannot shedYour spiciness, nor ever bid the NM Fall adieu;And, happy tortilla, unwearied,For ever dipping into soups for ever delicious;More happy love! more happy, happy love!For ever warm (and spicy) and still to be enjoy’d,For ever yearning and hungry for sustenance;All breathing in your spicy aroma,That leaves a heart renewed and a stomach sated,A satisfied hunger and a spicy tongue.
Actually, this post is an ode to Eske’s, a quaint and quirky little pub in Taos, NM. It is a must-stop anytime we visit.
It’s laid back and unpretentious.
You can grab a specially crafted green chile beer here or you can dine on some wonderful green chile stew. Eske’s stew is not like the pork based traditional kind and you can get a vegetarian version (or get turkey added). I always go with the “Wanda’s Vegetarian Green Chile Stew” when we are there.
I’ve tried my hand at replicating this dish with a modicum of success, Vegetarian Green Chili Chowder with Goat Cheese. This first foray was met with a “you kinda got it” praise.
I wasn’t even trying to replicate it but almost hit on the consistency of Eske’s with this Green Chile and Sausage Soup last year.
This version is not the traditional green chile stew. Eske’s unique version is vegetarian based and is silky and creamy with a few carrot and potato chunks.
I have to say that I think I nailed this copycat recipe here, although I did add some pork in bacon form.
Green Chile Stew with Bacon
This dish was inspired by Wanda’s Green Chile Vegetarian Stew from Eske’s in Taos. (Of course, I added bacon.) You can certainly make this a vegetarian meal and no one will know (without the bacon, of course).
Ingredients
- 6 slices thick cut bacon, chopped
- 1-2 T. olive oil (if needed)
- 1 lb. small Yukon Gold potatoes, chopped
- 1 1/2 c. yellow onion, chopped
- 10 oz. Chinese or Napa cabbage, sliced thin
- 1 1/2 c. sliced carrots
- 1/2 c. flour
- 8 c. chicken (or vegetable) stock
- 1 1/2 c. roasted green chiles, chopped
- 1 t. ground cumin
- sea salt and fresh ground pepper to taste
- crumbled goat cheese and tomatoes to garnish
Instructions
- Fry chopped bacon in a large, heavy pot over medium heat. When crisp, use a slotted spoon to remove the bacon to a paper towel lined plate. Set aside.
- Depending on the amount of bacon drippings left in the pot, add olive oil if needed.
- Add the potatoes, onion, cabbage and carrots. Saute 5-7 minutes.
- Sprinkle with flour and stir to combine. Add the stock, green chiles, cumin, and salt, and pepper.
- Simmer for 15-20 minutes.
- At this point, you can use a stick blender to puree some of the soup for a silkier texture. Add bacon back to pot and heat through.
- Ladle into serving bowls and garnish with more bacon, crumbled goat cheese, and tomatoes.
Yield: 10-12 servings
I used the rest of the Napa cabbage from our Farmer’s Market purchases along with some baby carrots and fingerling potatoes that we also nabbed.
The green chiles came from our own garden, right before the first killing frost of the season this past weekend.
We are currently trying to figure out when we can get back to NM….
Until then, we will just have another bowl of soup….
For more about Eske’s, check out my Yelp review:
Read Debra K.‘s review of Eske’s Brew Pub & Eatery on Yelp
I am linking up with Deb’s Souper Sunday at Kahakai Kitchen.
Comments & Replies
18 responses to “Green Chili Stew with Bacon”
It’s getting colder every day here. I think this delicious comfy stew would be perfect!
Yes. We’ve had our first freeze (and second)…
Lots of green chilies! The stew sounds really delicious and soul comforting, Deb.
We are enjoying it almost every night. (It makes a ton!)
LOVE green chile stew! Well, green chile anything, actually, but stew is wonderful. Good stuff — thanks.
I’m in the green chile club, too!!!
I’ve never tried Green Chile Stew or goat cheese, but the stew looks good and I may try it.
Hope you do!
I would happily eat this Green Chile Stew – minus the bacon of course, as I am veggie.
Easily accommodated with this recipe! 🙂
Those New Mexico folks really do some interesting things with green chiles! I find this combination of vegetables quite unexpected, and appealing. If I’m ever in Taos again, I’ll check out Eske’s.
best… mae at maefood.blogspot.com
I highly recommend Eske’s. Some of the Yelp reviews of this place are less than stellar, but we love it.
I think the goat cheese is devilishly clever.
Goat cheese makes everything better!
What a great batch of chile from your garden!!! You certainly put them to great use with this unique and delicious green chile stew. I’ve never made it with bacon and cabbage, but you’ve convinced me I need to try.
Yep, mine is probably not traditional, but we like it. I have lots of chiles in the freezer, too.
That is a delicious looking stew–especially with the toppings. Eske’s sounds like a great causal place to grab a bite to eat too.
Thanks for sharing with Souper Sundays this week.
Thanks for hosting Souper Sundays, Deb. Maybe I can participate more since soup whether is upon us. 🙂