Green Chile Stew
- 6 New Mexico Green Chile pods Chopped
- 4 Potatoes Diced
- 1 lb Beef stew meat
- 1 Beef Bouillon
- Olive Oil
- In a cast iron skillet, brown stew meat in a little olive oil. Once browned, put into either a large stock pot or a crockpot. Skin and cube potatoes, dice green Chile, and add to the pot. Add beef bullion and enough water to cover the meat, potatoes, and Chile. Let cook until potatoes are soft (I put mine in the crockpot on low for 6 hours).
Serve warm with grated cheddar cheese and a homemade flour tortilla!
Award winning heirloom furniture - from locally saved trees; we sawmill, dry in solar kilns and hand build in the Hudson Valley.