Big fun, great city, amazing food (ate at Tomasita’s and Del Charro. . .posts soon on those meals), gorgeous house rented on www.vrbo.com. . .So I missed my chance to post on Sunday.
But here it is – my really easy green chile stew recipe for this incredibly cold day in northeastern New Mexico. You probably have all the ingredients in your fridge (you ordered that green chile from Bueno last week, didn’t you?) and your crew will be very happy to come through the door this evening to the smell of green chile on the stove (I’m assuming everyone’s going to be sent home at noon because of the snow so you’ll have plenty of time to cook. . .).
Maybe I’ll post Dave’s tortilla recipe next so that you can make homemade flour tortillas to go with your stew. . .
New Mexican Green Chile Stew
2 lbs lean beef or pork (I always use pork); 2 T. olive oil; 3 medium potatoes, peeled and diced; 1/2 onion, diced; 2 (or 3) garlic cloves, minced; salt to taste; 6 – 8 green chiles, chopped (or 1/2 cup)
Place oil in large saucepan and saute onion and garlic over medium heat for 2 – 3 minutes; Cube meat, sprinkle with salt and add to onion and garlic to brown. Add potatoes and chile and cover with water. Cook over medium heat until potatoes are soft enough to eat and continue to add water if necessary.
Garnish with cilantro if you life (which I do). Eat, enjoy and stay warm!