29 July 2014

Green Chile Stew

Soooo... New Mexico!  New Mexican cuisine has its idiosyncrasies.  It has most of the general elements that are associated with "Mexican food" but...
  • Beans are *always* pintos :-( 
  • Rice is not usually available - potatoes are *the* starch
  • Burritos (other than the breakfast burrito) seem to be meat rolled in a flour tortilla - that's it.
  • Tortillas are fluffy flour (and delish!)
  • Sopapillas - filled with meat for a meal, or served plain with honey for dessert
  • Corn product choices are yellow or blue
  • AND chiles *make* the dish

The dish to have is Green Chile Stew - and there are a ton of recipes.  Since you have to start somewhere...

This is *almost* straight off the package of "Bueno Hot Autumn Roast Chopped Green Chile"
  • 1 tub frozen Green Hatch Chilies, fire roasted (13 oz)
  • 1/2# cubed lean pork
  • 3 potatoes, cubed
  • 1/2 onion, chopped
  • 4 cloves garlic, minced
  • 2 tomatoes, diced
  • 1/2 tsp salt
  • 2 cups water 
 Toss everything in a pot, simmer for about 2 hrs.
This was amazingly easy, and fabulously good!
It helped to have handy sour cream, avocado, bread, and cheese to soak up all that heat.

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