Friday, June 8, 2012

Early California Stew

Not all camp dishes need to be quick and easy. One day in camp needs to be a lay around day. This recipe takes an hour and a half, or more to cook. A good time to lay in the Hammock. Play some cards. Dangle your feet in the creek, or read more recipes. 

3 poblano chillies, roasted ( use your hot dog forks over your camp fire)
1 1/2 teaspoon  oil
1 1/2 pounds beef chuck, cut into 1" chunks
2 teaspoons ground cumin
2 teaspoons dried oregano
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons red wine vinegar
1 can ( 14 1/2 oz. ) chopped tomatoes with liquid
1 teaspoon chipotle chili powder ( or 1caned chipotle in adobo sauce, minced )
1 turnip,
1 carrot,
2 cans (15 oz, each ) pinto beans
2 cans (15 oz. each ) hominy, white

Roast poblanos over open fire until black all over. Peel, seed, and coarsely chop poblanos,  set aside. In a deep, 12" Dutch oven, over 12 to 14 charcoals,  add  oil, meat, cumin, and oregano. Stir occasionally until meat is browned. About 5 minutes. Add garlic, onions and vinegar. Stir often until  onion is limp. About 3 minutes. Add tomatoes with juice and 1 cup water. Cover, reduce charcoals to 10 or 12 and simmer until meat is tender when pierced, about 1 1/2 hours, Lay in hammock, or what ever. Or take your time cutting turnip, carrot into 1/2- inch-thick sticks no more then 3 inches long. Drain and rinse beans and hominy. Add to oven, Add turnips, carrots, pablanos and chipotle chili powder to taste. Cover and simmer, with 8 to 10 charcoals on top, until vegetables are tender, about 20 minutes. Serve with tortilla, or fried cornbread. ( See Fried Corn Bread 8/26/2010 )

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