featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, June 16, 2015

#COOKING WITH CLORIS--GUEST AUTHOR KRIS BOCK AND GREEN CHILE STEW

Kris Bock writes romantic adventures involving outdoor adventures and Southwestern landscapes. Learn more about Kris and her books at her website. 

I write novels of adventure and romance, set in the Southwestern United States, that touch on local culture, including food. For my most recent romantic suspense, The Dead Man’s Treasure, I put together a recipe booklet of foods mentioned in the book, including this wonderful stew. It’s great for groups, because everyone gets to adapt their own bowl to their own taste.

I called this “Camie’s Green Chile Stew” because Camie is a character in the treasure hunting series, and the recipe is from a friend who partially inspired her character. 

Camie’s Green Chile Stew

Ingredients:
2 medium onions
1 Tbsp. garlic
2 Tbsp. oil
1 pound ground beef or cubed stew beef
chopped green chile to taste, about 1/4 to 1/2 cup (you might be able to find canned green chile in the Mexican section of your grocery store)
4 cups chicken broth
salt and pepper to taste

Serve with any or all of the following
canned pinto beans or black beans 
cubed, cooked potatoes
hominy 
shredded cheddar or Jack cheese 
shredded lettuce, chopped tomatoes, cilantro 
extra green chile 
chopped avocados or guacamole 
sour cream

Sauté onions and garlic in oil until golden. Add beef and stir until browned. Add chopped green chile and chicken broth. Bring to a simmer. Salt and pepper to taste.

You can serve the stew immediately, but it’s even better if it blends for a few hours on very low heat.

Put the beans, hominy, cheese, etc. into individual bowls. Let people build their own blend of stew. Add ingredients such as beans, potatoes, and cheese, and heat each bowl in the microwave. Top with cold ingredients such as sour cream and avocado.

For more New Mexico recipes, download the “The Dead Man’s Treasure Bonus Material” booklet from my website or see the “Recipes” tab on my blog, The Southwest Armchair Traveler.

The Dead Man's Treasure
Book 2, Southwest Treasure Hunters series
Rebecca Westin is shocked to learn the grandfather she never knew has left her a bona fide buried treasure – but only if she can decipher a complex series of clues leading to it. The hunt would be challenging enough without interference from her half-siblings, who are determined to find the treasure first and keep it for themselves. Good thing Rebecca has recruited some help.

Sam is determined to show Rebecca that a desert adventure can be sexy and fun. But there’s a treacherous wildcard in the mix, a man willing to do anything to get that treasure – and revenge.

Action and romance combine in this lively Southwestern adventure, complete with riddles the reader is invited to solve to identify historical and cultural sites around New Mexico.

Buy Links

The first book in the Southwest Treasure Hunters series is The Mad Monk's Treasure

Each novel stands alone and is complete, with no cliffhangers. This series mixes action and adventure with “closed door” romance. The stories explore the Southwest, especially New Mexico.

2 comments:

Angela Adams said...

This dish put me in mind of a great recipe for a Friday evening, backyard cookout! Thanks for the recipe!

Kris Bock said...

You're welcome! Hope you enjoy it.