New Mexican Green Chili Stew + Homemade Bone Broth (recipe + video)

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I’ve been visiting my family in Taos, New Mexico this week. We have been going through some interesting times together, not least of all my brother breaking his foot while we were on a hike in the Rio Grande Canyon on Tuesday. It took 10 hours and 17 Search & Rescue guys to get him out. He’s doing fine, but will need to be in a cast for 3 months! I could think of no better recipe to make for him to speed the healing process than this stew, loaded with homemade bone broth which is among the best remedies to heal bones. It comes from my cookbook, Paleogasm: 150 Grain, Dairy & Sugar-Free Recipes That Will Leave You Totally Satisfied & Begging For More.

New Mexico Green Chili Stew

  • 1 ½ – 2 pounds organic grass-fed beef (pork or buffalo work well here, too)
  • 3 ½ cups parsnip, cut into 1-inch cubes
  • 2 ½ cups carrots, cut into 1-inch cubes
  • 3 stalks celery, sliced 1-inch thick
  • 1 onion, chopped
  • 2 tablespoons cumin
  • 1/2 teaspoon cayenne
  • 12 cups homemade beef broth (below)
  • 3 bay leaves
  • 3 large garlic
  • 20 oz diced hatch green chilies
  • 1 large bunch cilantro, stems removed and leaves chopped (1 cup)

Heat large stockpot (6-8 quarts) on medium heat and add beef. Brown on all sides and break-up with spoon. Season with salt and pepper. Add onion, parsnips, carrots, celery, cumin and cayenne pepper. Season again with salt. Add beef broth, garlic, and bay leaves. Bring to a boil, then turn to low and cover. Cook for about 30 minutes, or until veggies are cooked through. Add green chiles and cilantro. Season once more with salt and serve.

Video with Dr. Lauren Noel & Drew Canole. They do great stuff. Check them out 🙂

Roasted Beef Broth

  • 3-4 pounds of beef marrow and/or knuckle bones
  • 2-3 pounds meaty rib and/or neck bones
  • 5 quarts water
  • 1/4 cup apple cider vinegar
  • 3 onions, coarsely chopped
  • 3 carrots coarsely chopped
  • 3 stalks celery, coarsely chopped
  • 1 head garlic
  • 4 bay leaves
  • 2 rosemary sprigs, optional
  • 6 thyme sprigs, optional
  • 1 tablespoon whole peppercorns
  • Redmond’s Real Salt, to taste (once broth finished)

Roast bones and veggies on 2 large rimmed baking sheets or roasting pan and brown in the oven at 450 degrees until well-browned, about 30 minutes. Add water and vinegar to stockpot (the vinegar helps pull the minerals from the bones, so don’t omit).  Add the browned bones and veggies to the pot, deglaze your roasting pan with hot water and get up all of the brown bits, pour this liquid into the pot. Add additional water if needed to cover the bones. Bring to a boil and remove the scum/foam that rises to the top. Reduce heat, cover and simmer for at least 24 hours and as long as 72. Check frequently and add more water as needed (depending on the seal of the pot and how much moisture is released). The longer you cook the stock, the more rich and flavorful it will be. After you simmer for 24-72 hours, remove the bones with a slotted spoon and/or tongs. Strain the stock into a large bowl, then ladle into wide mouth mason jars. Let the jars sit until they are pretty cool, then refrigerate. I would not recommend freezing in glass as they often break. Better to freeze in BPA-free plastic once totally cooled. You can remove the congealed fat after refrigerating or even freezing, if you want to reduce it a step. Stays fresh in fridge about a week.