Labor Day Weekend Green Chile Stew

We couldn't resist eating most of it before I thought to take the picture.

Main ingredient: Roasted Chimayó or New Mexico Green Chile (find Zia Green Chile's fresh roasted Hatch New Mexico chile at the Smorgasburg in NYC)

Use two pots: one for vegetables and another for meat and seasonings

Pot 1 (large): Potatoes, Celery, and Carrots (turnips optional)

  1. Ingredients:
    1. Potatoes: Equivalent of 6-8 medium sized potatoes or half a 5-lb bag
    2. Celery (one normal bunch)
    3. Carrots (about 1 lb mini-carrots, or 3 regular sized carrots)
    4. Gravy mix for flavor and color: 1 and 1/2 packs of Mayacamas 6 oz. glute-free gravy mix
      1. (or invent your own, such as with onion powder, celery salt, cumin, and/or Kitchen Bouquet for example)
  2. Boil 3/4 gallon of water as a headstart; Peel veggies as needed
  3. When water starts boiling, add WHOLE potatoes
    1. 10 min later add the rest (wait on turnips an extra 5 minutes)
    2. 10 min later (or when potatoes break apart easily) add 1 teaspoon salt and 1/2 tspn black pepper
    3. Add gravy mix (use the remaining half in Pot 2)
  4. Simmer 10 minutes, stirring occassionally and letting potatoes break apart

Pot 2 (medium): Meat (Beef or Chicken), Onions, and Seasonings

  1. Ingredients:
    1. Roasted green chile (at least 1/2 lb, peeled and washed)
    2. Meat: the equivalent of two large pre-cooked chicken breasts, or a small beef roast (defrost first if pre-cooked meat is frozen)
    3. Onions: two small onions, any color, quartered; or one large onion cut into eights (don't chop into small bits); Squash variety optional
    4. Gravy mix: 1/2 pack of Mayacamas 6 oz. glute-free gravy mix
  2. Boil 1/2 gallon water as head start
  3. When water starts boiling, add meat and get ready with other ingredients
    1. Squash (option): About 10 min later, optionally add your choice of squash (zuccini works) and/or chunked tomatoes
    2. 10 min after that add shredded green chile (shred by taking two forks and pulling at each pod in opposite directions)
    3. After chile, add onions (chunked into 4ths or 8ths)
    4. Gravy (for flavor and rich, dark color): 5 minutes after that add gravy and/or other seasonings to task (like all the garlic you can handle)
    5. Add salt and 1/2 tspn black pepper

Mix 2 cups from Pot 1 and 1 cup from Pot 2 per serving in a soup bowl.  Enjoy!

Serving suggestion: Serve with Chacos [chard tacos] (corn tortillas lightly fried in olive oil) and rolled onto fresh cut chard or arugula, sliced avocados, tomatoes and onions, salted and with salsa optional).

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