roasted peppers — A Southern Fairytale

A couple of weeks ago I posted this Roasted Green Chilies Stew recipe.

You could say that today’s Mouthwatering Monday is a follow up to that.

This is a step by step How to Roast Peppers Mouthwatering Monday.

Roasting peppers is crazy easy and the smell in your house, y’all will not believe it. Your house is going to smell AMAZING!!!!

these are anaheim and poblano

1. Wash your peppers and place them on a foil lined (ignore the lack of foil) baking sheet and place them in your oven on broil for about 6 to 10 minutes (or until blistering and well roasted and blackened) per side. (unless you’re lucky enough to have a gas stove and then you, you lucky duck.. can roast them and blister and blacken them over your awesome flame) If the weather allows, you can also roast your peppers on your outdoor grill.

2. Remove them from the oven or flame and place them in a zip-lock bag and allow them to “sweat” for about 15 minutes

3. Remove the peppers from the bag.

4. Put a small slit in the skin, slide your finger under the skin and it will just peel away from the pepper. Discard the skin and add the roasted pepper yumminess to your favorite recipe

If you’re adding your recipe to Mouthwatering Monday, Thank you! I love seeing the recipes and finding new food lovers’ blogs!! Please make sure to link your recipe URL and link back here in your post so that others can find and link their own recipes! I love the comments on my recipes and hearing what you’d do differently for your own palate or your successes with my recipes (that makes my day!)

As always.. use the print friendly button to print the recipe with or without pics!!!

Roasted Green Chilies and chopped Chipotle peppers give this Texas stew a smoky, spicy flavor that will have your tastebuds zinging and doing a little happy dance.

I love the sweet smoky heat of chipotles and roasting peppers brings out their natural sweetness and heat and gives your dish a depth of flavor that you wouldn’t achieve by just chopping them and tossing them in. Trust me, it’s worth it.

If you’ve never roasted a pepper before, stay tuned… I’m going to do a tutorial this week!

Okay, enough chatter, let’s get to the recipe!

Roasted Green Chilies Stew

9 Green Peppers/Chilies (I used 1/2 anaheim and 1/2 poblano*), roasted and rough large chopped
3 chipotle peppers in adobo sauce ( you may want to go with one or two and wash them for less heat), chopped
4 lbs chuck roast, trimmed and cut into 1″ cubes
1/4 C all purpose flour
1/4 C olive oil, divided 1/2 and 1/2
1 Large yellow onion, chopped
7 Garlic cloves, minced
10 to 12 medium sauce tomatoes, roughly 4 C, chopped
2 Tbsp dried Mexican Oregano
3 Tbsp ground Cumin

Prep all your ingredients: Chop the chipotles, onions and garlic. Trim and cut the roast and preheat the broiler .

Place your peppers on a foil lined baking sheet and place them in the oven to roast, or if you have a gas stove, you can roast each pepper over the flame. Once your peppers are properly blackened and blistered

Place them in a bag to sweat for 15 minutes.

Heat 2 Tbsp olive oil in a dutch oven, stock pot or whatever pot is large enough to cook this stew.

Take half of your chopped roast and dredge it in your flour that you’ve seasoned with garlic powder, salt and pepper, add this to your pot and cook until browned. Remove from pot, set aside covered and repeat with the other half of your roast.

In the pot that you’ve just removed the meat from, toss in the onions and garlic and saute about 10 minutes, stirring frequently.

Remove the peppers from your bag and rough chop them into 1 to 1 1/2″ pieces.

Once the onions have softened, add in the tomatoes, chipotles, roasted peppers, meat and seasonings.

Cover and cook all day (why yes, this CAN be done in the crockpot) over low heat. Stirring occasionally throughout the day, unless it’s in the crockpot.

You can serve this topped with cheese, sour cream, crushed chips, a squeeze of lime or even chopped cilantro.

Nathan nearly fell out of his chair when he took his first bite, he loved it that much.

* poblanos are a bit hotter than anaheims and blending the two made for a nice level of heat.

The longer this cooks, the longer it sits.. day 2 etc… it will get a bit hotter So, feel free to wash the chipotles to lessen their heat, or use fewer.. whatever you need to do. For us, this was perfect!