I had a feeling he wouldn't share his recipe...Thanks so much for trying! I have someone who is trying to get the recipe at The Border Crossing in Oklahoma. They are modeled after The Shed and have many of the same recipes.
Next question--about what's in the stew...I've made several recipes, obviously green chiles, pork or beef (we prefer beef, I've even seen recipes with chicken) some us potatoes, corn, tomatoes or hominy. Then one closest to what I am looking for has very tender almost shredded beef, corn, potatoes, green chiles in a very thick dark brown broth. it's very peppery and a little spicy.
The waitress at The Border Crossing told my DH one day when he ordered the stew "the chef says we have the stew, it's made, but it needs to cook for awhile to let the meat tenderize" so...the batch I made over the weekend I let simmer for a long time. The meat came out great, but this recipe also calls for salsa verde which lost most of it's heat after cooking so long. This one also uses beer, hominy and cilantro which is nothing like The Shed, but it's still pretty good.
Back to the drawing board!
thanks again!
Candi
