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New Mexico Hatch Green Chili with Wagyu Beef

New Mexico Hatch Green Chili with Wagyu Beef

Prep Time: 70 Minutes 
Cook Time: 7 1/2 Hours
Servings: 10
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • 1 Double 8 Cattle Company Fullblood Wagyu Boneless Whole Shank
  • 5 Poblano Peppers
  • 1 1/2 LB Hatch Chili Peppers
  • 3 CUP Beef Stock (divided)
  • 1 BUNCH Cilantro (chopped)
  • 2/3 CUP Flour
  • 3 TSP Kosher Salt
  • 6 TBSP Grapeseed Oil (divided)
  • 2 Yellow Onions (medium diced)
  • 6-7 Garlic Cloves (minced)
  • 2 TSP Ground Cumin
  • 2 TSP Ground Coriander
  • 2 TSP Mexican Oregano
  • 1/4 CUP Tomato Paste
  • 2 CUP Lager Style Beer
  • 2 Limes (juiced)
Garnish
  • 1 BUNCH Cilantro Leaves
  • 2 CUP Sour Cream
  • 6 OZ Queso Fresco (crumbled)
  • 1 BAG Tortilla Chips

            Tools

            • Baking Sheet with Rim
            • Large Bowl
            • Plastic Wrap
            • Blender
            • Large Dutch Oven
            • Wooden Spoon
            • Aluminum Foil

            FIRST STEP

            Take the Fullblood Wagyu boneless whole shank out of the freezer, and place it in the refrigerator 48 hours before starting this recipe.

            PREPARING THE WAGYU BONELESS WHOLE SHANK

            When cutting the shank, trim off all of the outside silver skin (as much as you can). This is the tough white outer layer on the beef. It will come off fairly easily with a sharp knife.

            Then, cut the shank into 1-inch cubes. Reserve.

            PREPARING THE PEPPER MIXTURE

            Heat your oven on the broiler setting, and move the racks to the top shelf.

            Place the hatch chili peppers and poblano peppers on a baking tray with a rim.

            Place the pan under the broiler, and let the skins blacken before turning the peppers over. This will take approximately 7-8 minutes per side.

            Once the peppers are blackened on both sides, place them in a large bowl. Cover the bowl with plastic wrap.

            Let the peppers sit for 30 minutes.

            Once the peppers have cooled, pull off the blackened skin as much as possible.

            Discard the pepper stems and seeds as well.

            Place the skinned and seeded peppers in a blender with 2 cups of beef stock and the chopped cilantro.

            Place the lid on the blender, and pulse until the mixture is coarsely blended. Set aside.

            PREPARING THE NEW MEXICO HATCH GREEN CHILI

            Preheat the oven to 275°F.

            Heat a large Dutch oven over medium-high heat on the stove.

            Add in 3 tablespoons of grapeseed oil.

            In a large bowl, mix the Wagyu beef cubes, flour, and kosher salt.

            Once the oil is hot, add in half of the flour-coated Wagyu beef cubes to the Dutch oven. Let the beef brown on all sides - this takes approximately 10-12 minutes.

            Remove the Wagyu beef from the pan, and add in a 1/ cup of the beef stock.

            Use a wooden spoon to scrape up any brown bits from the bottom of the pan.

            Once the beef stock has evaporated, add 3 tablespoons of grapeseed oil to the Dutch oven.

            Add the second batch of Wagyu beef to the Dutch oven, and brown the beef in the same manner as you did with the first batch. Remove the Wagyu beef from the pan.

            Deglaze the Dutch oven with a 1/2 cup of beef stock.

            Add all of the Wagyu beef cubes back into the Dutch oven.

            Then, add the lager style beer, tomato paste, diced yellow onion, minced garlic, ground cumin, ground coriander, and Mexican oregano.

            Add in the pepper mixture from the blender, and mix well.

            Heat the Dutch oven to a boil. Then, turn off the heat.

            Cover the Dutch oven with aluminum foil, and place it in the preheated oven.

            Braise for 7 hours or until the Wagyu beef shank is tender.

            FINAL STEPS

            Pull the Dutch oven from the oven, and take off the aluminum foil.

            Mix in the lime juice, and season to taste with kosher salt and freshly ground black pepper.

            Garnish with tortilla chips, cilantro leaves, sour cream, and crumbled queso fresco.

            Serve hot, and enjoy!


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