The gravel House Green Chili Stew

Ingredients

Serves: 6

• 5-6 Hatch green chilies or another local variety, if you find them.

• Canned Hatch green chilies aren’t bad, either. Red Mountain Foods (Patagonia) sells these. Cash only!

• 2 quarts of broth of choice. Both meat or vegetable broth work great.

• 1 bulb of garlic

• 1 yellow onion

• 6 Yukon gold potatoes or similar

• Desert Provisions sea salt

• Ground cumin

• 6 limes

• Dash of Tamari

• Dash of white wine vinegar

• 1/2 lb shitake mushrooms or similar

• 1-2 heads white cauliflower or similar heirloom variety (purple or orange)

• 1 pack Gorditas

• Freshly ground black pepper

• Optional: Forbes Meat Company sausage. Amazing!

Prep

• In a Lodge dutch oven heat some oil on high on the stove top. 

• Turn your oven on bake to 420 degrees. 

• While the oil is heating up, roughly chop your yellow onion and potatoes. 

• Remove the skin from your garlic and slice each clove in half.

• Add onion, garlic and potatoes to the oil. Let cook without the top for 3-4 minutes, and watch for the onions to begin to brown. 

• If you’re using freshly roasted green chilies, slice them open, remove the seeds and dice. If using the canned variety, crack it open!

• Add your green chilies to the vegetable medley, place the top on your dutch oven and let simmer for 10-15 mins. 

• Let’s process the cauliflower and get it into the oven. 

• As you begin to slice the cauliflower, keep it chunky, it roasts really well when kept intact. 

• Keep everything, roast the whole vegetable and its stalk/leaves. Great source of fiber and nutrients, while adding some great crispy crunch to the dish. 

• Sprinkle with Desert Provisions sea salt and EVOO and throw it in the oven for 35 minutes or until golden brown. You don’t want to over cook cauliflower, it gets super mushy. 

• Ok, this is a great time to pour yourself a cold beer! Pueblo Vida Brewing Company is our favorite in Southern Arizona. Try their IPA’s or Pilsners, if one is available. Take a break and chill for a while, as your cauliflower starts to set in. 

• Remove the lid on your stew, you’ll see the onions and garlic have begun to caramelize. This adds a lot of flavor. Add your broth and stir, removing all the caramelized pieces from the bottom of the pan. 

• Add your dry spices; 1T cumin, A good sprinkle of red chili flakes, healthy dose of sea salt, 4-5 grinds black pepper, 2T Mexican oregano. Stir and add more to taste. 

• Using a mandolin, freshly shave your green cabbage into the stew and stir. 

• Continue to let your stew simmer, checking it every 15 mins or so. The burner should be on low at this point. 

• You’ll know when your stew is done, when the potatoes are soft but not mushy. You want them to still have some integrity when you serve them. 

• When you reach this point, add the juice from your fresh limes, stir once more and remove from the heat. Let your stew sit while you toss your roasted cauliflower in a little more EVOO. Add some nutritional yeast for a nice twist on flavor! 

• Serve the stew individually, topped with fresh cilantro and your roasted cauliflower family style on the table. 

• Enjoy!