September to most people means apple picking, leaves changing, cooler weather, and pumpkins. To New Mexicans it means all that, plus GREEN CHILE! To describe the smell of Green Chile roasting is just something that cannot be done. It's simply wonderful.
My friend Kim (New Mexican in heart, Californian in body) wanted to know how I made green chile stew. (And since she's one of maybe five people that actually read my blog, her wish was my command. lol). There are hundreds of recipes out there for green chile stew. This is my version.
1lb. pork butt or beef sirloin (you could even use chicken or ground beef too)
1 onion, diced (i use red)
1 clove garlic, minced
6 cups chicken broth
4 average size russet potatoes
6 green chiles, roasted, peeled, and chopped (or more or less if desired)
1/2 tsp cumin
1 can tomatoes and green chile combo
salt to taste
Start by cutting your desired meat. I like to cut small pieces like so.
Take the meat and place in a bag with a Tablespoon or so of flour. Shake bag around until all the meat is coated.
Add potatoes to the pot with onion and garlic. Add meat (including any juices).
Add all of the broth, cumin, and salt. I added a good amount of salt because of all the potatoes. But season to your taste and liking.
Add green chile and stir. Bring to a boil. Reduce heat and cook on low for 1 hour, or until potatoes are tender.
Now, I've had green chile stew with tomatoes and without. With cumin and without. They're all good in their own way. This is how I make mine. It's a good overall base on how to make it. But play around with what works for you. As long as you have some kind of meat, potatoes, broth, and GREEN CHILE. You're gonna have a delicious meal that's perfect for fall and all winter long.