I have been eating this for years. I’m from New Mexico. It is just kind of staple here. I did not understand until I was grown that there are people in the world who don’t eat green chili every day with every meal. I cannot comprehend not having red chili sauce at your fingertips. It’s Like salt. I don’t understand not having it ready to go for every dining experience. We pile it on burgers, burritos, eggs, omelettes, sandwiches, soups….everything. Even Cheese Cake.
The best chili’s come from Hatch NM, but you can get some pretty good stuff on the side of the road out of the back of a pick-up from the farmer who grew it if you keep your eyes open. Grocery stores have setups to roast them so you can get fresh roasted chilies to take home. Even some of the farms close to my house process them and bag them up for you so that your green/red chili quest is almost effortless. All you have to do is pick your color and your temperature. You can get Chili’s in pretty much any heat setting you want from hell- level to total wimp. And Jalapenos….. Cowboy puts those on everything too… But he’s tough.
So…. If you come to New Mexico, the most important questions are these: Red or Green? and Hot or Mild?
I grew up eating my mom’s green chili stew, never knowing that I was eating an infamous dish to be copied by restaurants and pubs everywhere. My Mom’s recipe is made with hamburger instead of pork and a touch milder for us white folks with sissy tongues. It is what I want when I am ill or sad or happy or breathing. Set out some warm, fresh tortillas and grated cheese and you pretty much have heaven on earth as far as I am concerned. Comfort food to rival chocolate.
I decided to create this delicacy today and share this easy version of a heavenly green chili stew. I make it in my Crock pot so it’s basically a fix it and forget it kind of meal, ready and warm in the ole’ crock pot ( in my best cowboy accent) when you are.
My Version of Wanda Pearls Green chili stew.
2 pounds lean ground beef
6 potatoes peeled and cut into slices or cubes.
2 cans chopped green chilis
1 can rotel tomatoes and green chili’s…. try rotel with Habanero if you’re wanting a little more kick
1 can black beans drained and rinsed
1 onion cut up into small pieces.( I sometimes use dehydrated onions, they work great)
3 -4 cups water
7 Chicken Bullion cubes
salt and pepper to taste
1 lb grated Cheese
Warm Flour Tortillas
Brown ground beef before putting it in the crock pot . Add all of the ingredients to the crock pot except the cheese and tortillas and stir.
Cook on low for 4-6 hours. Top with a pop of grated Cheddar cheese and a warm flour tortilla when serving. Heaven.