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Taste and add salt if needed. (If you use canned tomatoes, you’ll probably do not need to add salt.)
Cook time – As with any soup or stew, the flavor of the stew improves overnight or even after a few hours. Bobby usually makes this in the afternoon, then lets it come to room temperature. When he reheats it for supper the flavors of the ingredients have melded yielding a rich tasting stew.
The meat – Many green chile stews call for pork, but once we tried it with beef, we were hooked. I save the pork for posole’. If you don’t eat beef, you can easily substitute pork, chicken, or turkey. If you don’t eat meat, then you can make the vegetarian version described below.
Green chile – This is a New Mexico chile stew; therefore, the best chile is New Mexico green chile or similar varieties. Chile is rated mild, medium or hot. The amount of chile you use depends on the heat of the chile and how hot you want it. We usually use a combination of mild to medium heat level (1 cup mild + 2 cups medium). So be sure to taste a few of your chiles before adding to the stew.
Tomatoes – If you don't have crushed tomatoes, use diced tomatoes or a combination of crushed and diced. We usually use canned tomatoes, but frozen or fresh work fine. No need to drain.
Vegetarian version – Because the primary flavor of this stew comes from the chile, it’s very easy to substitute the meat and chicken stock with vegetarian alternatives. For the protein element, pinto beans work best and the liquid can be either vegetable broth or water.
Toppings – Toppings such as cheese, sour cream, or chopped onion can be used if you choose. Sometimes we add a little cheese, but it really doesn't need it. A warm flour tortilla as a side is perfect.
This recipe was slightly adapted from Matt Nichol's Green Chile Stew recipe that was published in the Albuquerque Journal in 2002 (I think that was the year).
Recipe author: MJ of MJ's Kitchen