No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

New Mexico-style Green Chile Stew (Gluten-Free)


The finished gluten-free New Mexico-style green chili stew. Photo--CC-Somm.ar

One of the best things I ever ate was the green-chile stew I had at a restaurant in Taos, New Mexico the name of which I don't remember. Still the stew of local, fresh roasted green chiles, squash, corn and pork stays in my mind to this day.

Anyone who has ever spent time in New Mexico can likely attest to the New Mexicans' love affair with the green chile. Anyone who's tried the fresh, green chile stew has likely thought about having more one day. They make green chile stew all over New Mexico, and they make it many different ways, but it always comes out delicious.

If you can't get fresh roasted green chiles, then try to find frozen diced chiles at your local market. This recipe makes enough to serve eight people.

Ingredients:
3 tablespoons olive oil
2 pounds cubed pork stew meat
1½ large yellow onion, diced
5 cloves garlic, minced
3 cups chopped, roasted green chiles
1 can diced tomatoes with juice (14.5 ounces)
2 yellow squash, cut in one-inch cubes
1 cup fresh steamed, or frozen corn kernels
1 can pinto beans, drained (16 ounces)
1½ cups tomatillo salsa
6 cups chicken broth
1 teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon paprika
¼ teaspoon ground clove
salt and pepper to taste

Directions:
Heat the olive oil in a large soup pot over medium-high heat. Season the pork with salt, pepper, paprika and chile powder, and add to pot. Cook until well-browned on all sides.

Remove browned pork and set aside. Lower heat to medium, and stir in the onion, garlic and squash. Cook and stir until the onion is soft and clear.

Ads by Google:

Return the pork to the pot, and stir in the green chiles, corn, diced tomatoes with juice, tomatillo salsa, and chicken broth. Add oregano and ground clove.

Raise heat to medium-high, and quickly bring a boil, then reduce heat to low, cover, and simmer 30 minutes.

After 30 minutes, spoon off 2 cups of the soup, making certain it contains NO pork pieces, and pour into a blender.

Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot.

This is a good way to thicken the stew and eliminate some of the chunkier pieces.

Continue to simmer at least 30 minutes to one hour more, stirring occasionally, until the pork is very tender.

Serve with rice, beans and corn tortillas.

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles



1 Response:

 
L. C.
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
13 Dec 2010 9:40:55 AM PDT
Nice flavors, good balance, a little too over the top for a basic dish....




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

So, here goes...my visit with the GI specialist is on Monday. I had tested positive for the IGG antibody and all other bloodwork was negative. I had numerous trips to emerg with stomach pain, lower back pain, tingly tummy, and diarrhea with alternating "c" (I had the word constipation). One diagnosis of diverticulitis, another of IBS, and symptoms continued to get worse....Low B12 for 7 years and abnormal liver (something like hepatocellular disease with cirrhosis). I only have a glass of wine on the weekends...I had been diagnosed in my early 30s with IBS and imodium helped. I also had a rash on my elbows and back and that is when my new GP said maybe it is celiac and she sent me for bloodwork and 3 months later finally get to see the GI specialist. I went gluten free and at first it was hard. It is much easier now...I think at time I give myself contamination because I get some bouts of pain on occasion and I take buscopan and immodium and then I am fine....I am 100% convinced I have celiac but I guess I really do not understand how the rest of the panel would be negative... The rash, the GI symptoms, the B12, and the liver issue all paint a compelling picture...I never thought I would say this but I hope it is truly diagnosed because then I can move forward with a plan. I am down 22 pounds and back at the gym very hard and feeling almost normal for the first time in many years....I also find is so strange that my "gluten" attack usuallys starts with a pins and needs tingly sensation in my back and tummy...I have written a full history and have copies of all my test results so the GI specialist takes me seriously...I read his reviews and they are not good....I understand I will have to do gluten before the endoscopy but that fine...just looking forward to this being partly over...Have a great day!

http://www.cureceliacdisease.org/faqs/ You can also find lots of information on celiac at the University of Chicago celiac site. One test they suggest is the anti EMA antibodies. I don't see that one listed in her results. Probably because it is more expensive to do. So they may have skipped it. The other test they usually do is the total serum IGA levels, which is used to prove that the person's immune system actually makes IgA antibodies. Some people don't make IgA antibodies, so the IgA tests are useless in them. It looks to me like she makes IgA though, if this is the serum IgA result. IgA 133 mg/dl Reference range 33-200 There are also gene tests they can do. The genes indicate the possibility of developing celiac disease, not the automatic presence of celiac disease. About 30% of people in the USA have one of the genes for celiac disease, but only about 1% develop celiac disease. Some of the celiac genes are associated with other autoimmune conditions besides celiac disease. So there are lists of AI associated conditions with celiac disease. Sometimes called related conditions. http://www.drschaer-institute.com/us/celiac-disease/associated-conditions-1051.html

Blood was drawn this afternoon... they said I could get results tomorrow or even the next day! I also have a GI appt scheduled for June 9th. I am so glad I will have at least some kind of answer pretty soon. I'll let you all know. Thanks again for being so helpful!

Thank you so much for those links, I will check into it. Her pediatrician told me this afternoon she is wanting to repeat the bloodwork since that one test was elevated. I'm relieved that her pediatrician didn't dismiss it like the other dr in the practice did.

http://www.houstonceliacs.org/ https://www.csaceliacs.org/csa_chapter_25.jsp You can check with these groups to see if they recommend any doctors in Houston.