New Mexico Chile

YUMMY GREEN CHILE STEW

Green Chile Stew     

Recipe: 
1 lb 85/15%  Hamburger

1 small onion

3/4 c chopped green chile

 garlic ( fresh or powdered)

salt

1 med. potato ( optional)

OK lets tale about chile for a minute. If you search green chili, you will find many resources for seeds, recipes, pictures, roasters etc. I live here in northern NM and find that our chile up north is different from the chile down south. Everyone has their own likeness, so try this recipe and see what you think. Also, you CAN buy frozen green chile from several of the websites if you look. It comes in a day to you delieverd by mail or UPS. It also come in MILD, MED,HOT, EXTRA HOT and the same varieties in red chile. I use medium. Even my grandchildren have adapted and eat it with a litttle "twang".
Did you KNOW... that green chile and red chile are from the same plant? Yes... red chile is chile that is  over ripe? Green chile turns red after a while. We usually do not use red chile in its fresh form, rather use it in powder form. Lots of good recipes for that, which we will get into. Don' be afraid and don't think you can't add a little extra of something if you want, but this is how I cook and I have NO COMPLAINTS! My girls eat this, my son-in-laws LOVE my cooking.. my son scarfs it up and the "MAN"..... well he NEVER complains except that he wants more or he will say..."who ate all my chile?" ahahaha!
So here we go... remember you can double this or even triple this by adding more ingredients.....

*Cook/brown your hamburger meat in a skillet.

**drain grease ( I always add a cup of water.. wait til it boils.. pour off, but a little bit of grease makes it taste better... of course)

**add onion and garlic and salt and chile and chopped potato ( in my pics there is no potatoes...sometimes we like it with out... I served this  Saturday with fried potatoes  , pinto beans, and tortillas on the side . )

* water to cover

BOIL THE HECK  out of this for about 15 minutes adding more water to cover top. I usually see if the broth is green, then its done.Turn your heat source off, let it "rest" and cool down for about 10 mins. Serve it up! ...oh yeah.. it's ALWAYS better the next day.. you might want to plan way ahead and make it today to serve tomorrow. Its like chicken and dumplings in that respect.

There you go... simple as that!