Green Chile Brisket Stew Recipe: A Taste of New Mexico

Ingredients

• 2.25 pounds beef brisket
• 1.5 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon herbes de Provence, crumbled
• 1 pinch ground red chile pepper
• 0.25 cup masa harina
• 1.5 tablespoons vegetable oil
• 1 medium yellow onion, coarsely chopped
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 (14.5 ounce) can chicken broth
• 1 cup dried pinto beans, sorted and rinsed
• 2 potatoes, peeled and diced
• 2 medium tomatoes, peeled, seeded, and diced
• 1 cup chopped green chile peppers
• 1 cup water
• 1 teaspoon garlic salt

Instructions

1. Cut the brisket in half to fit your multi-functional pressure cooker. Place the halves on a large plate or sheet of waxed paper and season generously on both sides with chili powder, oregano, onion powder, cumin, black pepper, herbes de Provence, and red chile pepper. Dredge in masa harina, setting aside any excess.
2. Turn on your multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil until hot, then add the brisket halves and brown on both sides for approximately 7 minutes. Transfer the brisket to a plate. Add onion, carrots, and celery and sauté until slightly softened, about 5 minutes.
3. Add chicken broth and beans to the cooker, followed by any reserved masa and the browned brisket. Close and lock the lid. Select high pressure according to the manufacturer's instructions and set the timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
4. Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. Remove the brisket from the pressure cooker and set aside. Add potatoes, tomatoes, green chiles, and water to the cooker. Close and lock the lid. Select high pressure according to the manufacturer's instructions and set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Trim excess fat from the brisket and cut into bite-sized pieces.
6. Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. If the stew is too thick, add up to 1 cup more water. Return the brisket to the cooker and add garlic salt.
7. Cook on low heat until warmed through, up to 1 hour.

Nutrition

• Calories: 270 kcal
• Fat Content: 6 g
• Fiber Content: 7 g
• Sugar Content: 5 g
• Sodium Content: 1185 mg
• Protein Content: 19 g
• Cholesterol Content: 27 mg
• Carbohydrate Content: 36 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g