Cynthia Wenslow wrote:Well, Bob, it's really more of a method than a recipe. And everyone and their grandmother in New Mexico has a different version.
Basically brown a pound or two of pork stew meat in a bit of olive oil. Throw in some chopped onions and a goodly amount of minced garlic. (I use lots of both.) Let it cook for a couple minutes, but don't let the garlic start to burn. Pour it all into a slow cooker.
Add a quart or so of good chicken or beef stock. Add some cumin and ground black pepper.
Next roast some poblanos, serranos, and hot New Mexico green chiles. Chop and add to the cooker. If you can't find fresh where you are, check out the freezer section for Bueno Green Chile. It comes in a little tub and really isn't bad. Comes in several heat levels too.
Now here is where people start to really vary..... at this point lots of things can be added such as pinto beans, cubed potatoes, tomatoes. I tend to add a few potatoes now and then, especially if cooking for other people. Hardly ever add beans, and never add tomatoes. Also.... I do not use "soap weed" aka cilantro.
Let it cook and meld flavors all day.
I generally serve this with warm flour tortillas, a green salad, and Tres Leches ice cream for dessert. (When feeling lazy or exhausted, I skip the salad. )
Jenise wrote:I was surprised that there was no warning for non-locals.
Bill Spencer wrote:but from October through April when the "beloved Snowbirds" descend upon us by the tens of thousands
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