Ahh...the smell of fresh green chile roasting in the air! Harvested beginning in early September, New Mexico seems to have an entire climate change as the scent of roasting green chiles permeates the air. Green chile stew is a traditional serving during this time. Since heat levels vary, you should use whatever suits your tongue--being a modest Chilehead, I prefer extra hot. Picture courtesy of:
But you can use the milder Anaheim found in most supermarkets, or even, in a pinch, canned brands.
3 lb. lean beef or pork, small cubed
cooking oil
small onion, chopped
4 potatoes, cut into cubes
1 t salt
1/2 lb. green chile -- fresh (roasted,peeled and chopped) or frozen
1 teaspoon garlic salt, or 1 - 2 cloves garlic, minced
6 - 7 cups water or broth
Brown meat in a little oil in a large heavy stew pot. Add onions and diced potatoes and brown with meat. After browning pour off any excess fat.
Add remaining ingredients, bring to a boil and simmer at least 30 minutes.
Serve with warm flour tortillas.
2 comments:
Gosh Dad... why do you gotta make me SOOOOOOO hungry? Where do you get your green chile from cause the only place I've been able to find it is in some kind of Wild Oats like Supermarket in Louisville..and that was just canned stuff. But it was Hatch Green Chile. Gonna have to make a plan to come up and visit just so you can cook me enough food to last the rest of the year. Love you!
Chrissy
Hey Chrissy - we have great dirt here in Holly Springs, we grew our own peppers, plus your Grandpa went to Albuquerque and bought some hot genuine chili and roasted it and then dried some and broght it back home to us... Love you and hope to see you in town, Your favorite Auntie Anna
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