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Beef Roast with Hatch Green Chiles AND Dukan Inspired!

Updated on September 3, 2013

It must be Autumn in the Southwest because...

The smell of roasting chiles outside the grocery stores here portend autumn for us. We won't have a tomato killing frost until sometime in late October but the time is NOW to enjoy the fruits of the Hatch New Mexico Chile harvest.

Here is a savory hearty recipe that also qualifies as a Dukan diet inspired recipe.

Shhhh..... no one but you need ever know this meets the guidelines of a diet program!!

BIG Flavor!

Hearty and pleasing.
Hearty and pleasing. | Source

Green Chile Beef Stew

5 stars from 3 ratings of Green Chile Beef Stew

Two Step Process

This recipe is done in two steps but neither of these two steps are the least bit difficult.

The first day is slow cooking the rump roast (or other cut of beef) in your slow cooker. Note, the roast is raised above the broth in order to make a more firm roast. The roast remains nice and moist because of the broth below it, though.

The second day involves making a Hatch green chile mixture and then sliding the sliced beef up in the mixture. The broth was chilled and any other fat that rose to the top was skimmed off. Heat the mixture and enjoy.

Slow Cooker Step ONLY

Prep time: 15 min
Cook time: 4 hours
Ready in: 4 hours 15 min
Yields: 4 pounds of meat

Both Steps Ingredients

  • 5 pound round beef roast
  • 6 garlic cloves, cleaned and left whole
  • 6 Hatch Green Chiles, charred skin and tops removed
  • Next Day use cooled beef and broth
  • all broth from slow cooker, fat skimmed off
  • 2 rough chopped onions
  • 6 Hatch Green Chiles, cleaned and sliced
  • dash or two Hot Sauce
  • 2 t. ground cumin

Both Steps Included Here

  1. Spray slow cooker with cooking oil and insert a small foil plate also sprayed with cooking oil Set slow cooker to high.
  2. Pat dry meat. Insert garlic cloves in meat and cover with Hatch green chiles
  3. Add 2 two roughly chopped onions and several drops of Liquid Smoke (2-4 depending on tastes)
  4. Follow slow cooker recipe guidelines for how long to cook your beef. This took about 5 hours. Three hours on high and one hour on low.
  5. Chill both the meat and the broth in the refrigerator overnight SEPARATELY.
  6. Next day, skim any fat off the broth. Slice up an onion and lightly saute it in a Dutch oven until the onion is transparent. Remove the charred skin and tops of about 6 more Hatch Chiles and roughly chop them up. Leave in the seeds for maximum heat. Add the smokey flavored ground cumin.
  7. Add the Hatch Chiles. Bring to a boil. Add the beef and reduce heat. Cook about 20 minutes. Taste. Add more heat if needed (I added some Tabasco Chipotle!)

Slow Cooker Meat Cooking

This little pan will keep your meat above the juices and dry roast it while keeping it moist.
This little pan will keep your meat above the juices and dry roast it while keeping it moist. | Source

Prep of Meat

Meat has been pierced with garlic and Hatch roasted green chiles are now laid on top.
Meat has been pierced with garlic and Hatch roasted green chiles are now laid on top. | Source

Ready to Slow Cook

Some onions and a dash or two of Liquid Smoke.
Some onions and a dash or two of Liquid Smoke. | Source

Roasted Green Chiles

Fresh roasted Hatch green chiles ready for final prep.
Fresh roasted Hatch green chiles ready for final prep. | Source

Next day Prep Begins

Broth stored in fridge overnight and the final skimming of any fat.
Broth stored in fridge overnight and the final skimming of any fat. | Source

Broth

Broth, more onions and Hatch Green Chiles
Broth, more onions and Hatch Green Chiles | Source

Cumin

I had to grind up the whole cumin.  Pre-ground cumin is fine too!
I had to grind up the whole cumin. Pre-ground cumin is fine too! | Source

Final Step

Meat sliced and being slid into the final Hatch Green Chile Broth.
Meat sliced and being slid into the final Hatch Green Chile Broth. | Source

Oh yes, I did.

Extra Zip!  (Green Chiles come mild to hot and these were too mild for us!)
Extra Zip! (Green Chiles come mild to hot and these were too mild for us!) | Source

Comments

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    • DDE profile image

      Devika Primić 

      4 years ago from Dubrovnik, Croatia

      Spicy food are my favorite and this recipe looks so delicious.

    • Eiddwen profile image

      Eiddwen 

      5 years ago from Wales

      Another wonderful recipe to share.

      Eddy.

    • peachpurple profile image

      peachy 

      5 years ago from Home Sweet Home

      lovely photos with detailed instructions

    • NMLady profile imageAUTHOR

      NMLady 

      5 years ago from New Mexico & Arizona

      Thanks! We gobbled this first Hatch Chile feast of the season down!

    • chefsref profile image

      Lee Raynor 

      5 years ago from Citra Florida

      Wow that looks good. I'm coming for dinner!

      Lee

    • Mhatter99 profile image

      Martin Kloess 

      5 years ago from San Francisco

      Thank you for this great recipe

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