Spicy goodness from the southwest
One of the best things about fall in New Mexico is the smell of roasting green chile filling the air. Many New Mexicans make a tradition of roasting and freezing bushels of green chile to use throughout the year. Once the icy grips of winter set in, its time to use that chile to warm your belly.
Nothing quite cuts through the cold like a bowl of green chile. Not only is it warm from the fire, but the spicy chile will heat up your insides as well! There are several ways to make green chile stew. All are good, but this recipe is a simple go to when you want something quick and easy. You can garnish it with shredded cheese, or sour cream, or you can just eat it as is, but one thing you can’t forget is the home made flour tortilla to go with it. I’ll share a recipe for those in an upcoming post.
If you can’t find green chile where you live, you can always order it online. Just make sure you order from Hatch or at least southern New Mexico. Those folks up in Colorado may think they know what green chile is, but for the real deal, its gotta be from New Mexico! Young Guns Hatch Chile Factory delivers nationwide and has some excellent chile. I recommend checking them out.
Green Chile Stew
- 1.5 lbs ground beef
- 2-3 heaping tbsp flour
- 4-5 large potatoes cut into 1″ cubes
- 2 tbsp minced garlic
- 1 large onion diced
- 8-16 oz chopped green chile (depending how spicy you want it)
- 32 oz of chicken or beef broth
- 2 cans diced tomatoes
- salt and pepper to taste
Brown the ground beef in a large pot. Add onions and garlic to ground beef cook until onions are tender. Add flour stirring well to avoid clumps (you may need to add a small bit of the broth). Once the flour is mixed in, add the broth, potatoes, tomatoes and green chile. Simmer until potatoes are tender adding water as necessary to get the consistency you desire. Salt and pepper to taste. Enjoy!