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Eat This

Anna Sheffield's Incredible Immunity-Boosting Green Chile Stew

Eat This BY liz 11/06/2015

 

“The state question of New Mexico is 'red or green?'” says Anna Sheffield, who, as a Santa Fe native, knows it refers to something her Southwestern brethren take insanely seriously: chiles. Specifically, hatch chiles, a varietal grown only in the land of enchantment (no, really—that’s the state’s nickname). You’ll find them in everything from booze (steer clear) to scrambled eggs, burgers, and enchiladas, and though Anna favors green, should find yourself in New Mexico being asked THE question, her pro-tip is to “answer 'Christmas,’ which means you'll have both red and green chile sauce, split down the middle.” Here’s one of the Bing Bang designer’s favorite recipes, packed with the green ones. She swears it will help you fight off colds—because what's more enchanting than not needing your sick days?

 

INGREDIENTS

3 cloves of garlic, chopped

1 medium red onion, chopped

1 tablespoon coconut oil

Sprinkle of salt

1 to 1 ½ cups soaked dried beans (Anasazi beans, lima beans, black eyed peas, black beans, etc.), or canned beans

1 large tomato, chopped

1 large zucchini or yellow squash, chopped

1 cup of diced roasted green chiles

2 teaspoons celery seed

2 teaspoons cumin

2 teaspoons mustard powder or seed

2 teaspoons smoked paprika

1 tablespoon sea salt

1 spoonful red miso paste

Optional: You can use add a couple of cups (1 to 2) of chopped winter squash (butternut, acorn, etc), chopped potatoes, shredded rotisserie chicken, etc. for a thicker stew.

Optional toppings: Sour cream, sliced radish, crumbled cotija cheese or mild feta cheese, limes for squeezing.

 

DIRECTIONS

+ Saute onions and garlic in a saute pan with coconut oil and salt until brown, verging on crispy. Have all of your veggies and beans ready to go. Once onion and garlic are brown, add all veggies (including green chile) and 6 cups of water or broth. Add half the salt and reserve the other half to salt to taste at the end.

+ Bring to boil over medium heat, and then return to a simmer. Let it cook at least two hours, up to five—the longer it sits, the richer it will be. The key is always tasting for a balance of flavor.

+ Towards the end of the cooking time, turn the heat down to just below a simmer and add a healthy dollop of red miso. This gives it a more complicated flavor and a bit more salt—along with those healthy enzymes!

 

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Anna’s Favorite Source for the Great Green Chile:

If you’re not lucky enough to have New Mexican friends and family mailing you shipments of frozen chiles, Anna says the next best thing is ordering either jarred green chiles or the roasted variety from Made in New Mexico. 

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