Chef Eddie Matney is one of Phoenix's best chefs. he was kind enough to share his recipe for green chile and ham stew.
Chef Eddie’s Party Green Chile and Ham Stew
By Executive Chef Eddie Matney, Eddie’s House, Scottsdale, AZ
Prep Time: 20 Minutes
Serves: 8
- 4 lbs Castle Wood Reserve Spiral Ham or your favorite brand h am
- 1 bunch Celery, chopped
- 2 Yellow Onions, diced
- 5 Carrots, chopped
- 10 cloves Garlic, chopped
- 6 Hatch Chiles, roasted and peeled
- 4 Russet Potatoes, chopped chunk style
- 3 cans White Beans, drained
- 12 oz bag frozen Corn
- 12 oz bag frozen Peas
- 2 tbsp Olive Oil
- 1 loaf Artisan Fresh Baguette
- 6 quarts Chicken Stock
- 1 bunch Cilantro, chopped
- Salt & Pepper to taste
- In a large pot, heat olive oil then add potatoes, garlic, celery, carrots and onions. Cook for 5 to 10 minutes until lightly golden brown.
- In the same pot, add all remaining ingredients and let simmer for 45 minutes.
- Slice Artisan Fresh Baguette into ½” thickness. Brush with olive oil and grill face down.
- Place Artisan Fresh Baguette in bottom of serving bowl, spoon Stew on top and garnish with chopped cilantro.
Wine Pairing Options
- Blackstone Winemaker's Select California 750ml Pinot Noir
- Simi Winery Sonoma 750ml Sauvignon Blanc
Follow these links for Chef Eddie's other recipes.
Chef Eddie's Green Chile and Ham Stew
Chef Eddie's Breakfast Frittata
Chef Eddie's Moroccan Seared Halibut with Peach Fresca
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