Green Chile Stew!

This recipe is from one of our many wonderful cookbooks "Foods of the Southwest Indian Nations" by Lois Ellen Frank.

This recipe is a no meat version of a traditional Native green chile stew. It is delicious and hearty, perfect for a cold winter meal. You can add meat if you wish but I love it this way. I use a jar of my favorite local New Mexico Green Chile Sauce from El Rancho de Los Garcias and it makes this stew easy and delicious. © Lois Ellen Frank

INGREDIENTS:

½ cup water
1 large organic onion, diced
2 teaspoons garlic, finely chopped
2 cups roasted, seeded and chopped mild New Mexico green chiles or of local jar green chile sauce
½ 28 oz. can plum tomatoes with basil, no salt added (chopped)
3 cups water
1-½ pounds Dutch yellow potatoes, or about 20 small potatoes, wash and diced with skins on 1-cup organic frozen corn kernels
Salt and pepper to taste

DIRECTIONS:

In a cast iron skillet over medium to high heat, heat ½ cup water until hot then add onion.
Saute the onion for 4 minutes until clear.
Add garlic and saute for 1 minute.
Add the chopped green chiles and cook for 2 minutes.
Add the chopped tomatoes and cook for another 2 minutes.
Add the water and the potatoes and bring to a boil.
Reduce heat and simmer on medium for 35 minutes or until the potatoes are soft. Add the corn kernels, then the salt and pepper to taste.
Serve immediately.
Serves 6 to 8. Please click here to view "Foods of the Southwest Indian Nations".

Used with Permission. Excerpted from Foods of the Southwest Indian Nations, Published by Ten Speed Press, © By Lois Ellen Frank