Oh, dear. When people mention some dishes they get all weird and possesive. Here is what I call my cousin's New Mexico (yes, she is a New Mexican) green chile stew:
2 lbs chuck steak or pork butt
lard or cooking oil
1/2 med onion, chopped
4 med potatoes, chopped
4 med zucchini, grated
12 large green chiles, roasted, peeled, and chopped (I use poblamos or annaheims, although my cousin tells me that other varieties are better, but I have to go with what I can grow or what I can buy locally)
1 tsp garlic salt
1 tsp salt
6-7 c water.
cut the meat into very small pieces. Brown in a little oil in a large, deep heavy pan. Add the onions. Peel and dice the potatoes and brown them with the meat. When the meat and onion and potatoes have been browned, drain off excess fat. Add the zucchini, chiles, garlic saldt, salt, and water. Bring to a boil and simmer for at least and hour. (Eat with a spoon like a hearty soup. Serve with sopaipillas or Navajo bread. Yumm yumm.)
Sorry that it includes squash ... that's just how she told me to make it (actually, you don't even know the squash is there after cooking for awhile, it just adds to the green color). THe above is a direct quote from her hand-written recipe, and it is to die for. I make it once a year or so. I prefer it with pork.
