QUICK GREEN CHILE STEW

2 lbs Ground Beef 5 Med/Lrg Potatoes 5 Heaping Tbls Hot Green Chile (At Least!) 1 Med Onion 3-4 Cloves Garlic 2 Stalks Celery 3 Tbls Oil 1 Tsp Cumin 1 Tsp Chile Powder 1/2 Tsp Black Pepper 1 Tsp Salt 2-3 Splashes Worcestershire 1 Package Ajus Gravy Mix 2 Cans Chicken Stock 2 Cans Corn 2 Cans String Beans

Peel, cube and boil the potatoes in a large pot till almost cooked (12-15 minutes). While the potatoes are on the boil, chop and sauté the onion, garlic and celery in the oil. As the onions become translucent, add the ground beef, splash with Worcestershire, fry and crumble. Prepare the Ajus mix using one of the cans of chicken broth as the liquid. As the meat is about done, add the spices and green chile and the other can of chicken broth. Drain the cans of vegetables and add to meat mixture. Add Ajus to meat mixture. Drain the potatoes, return to the big pot and add the met/veg mixture. Simmer for 5-10 minutes. Eat it.

-- Willy Allen (willyallen2@yahoo.com), April 26, 2001

Answers

Response to Neuavo Mexico Cuisine

Sounds great, my kind of recipe. but on green chile 5 tbs. is that in a can, or do you chop up fresh green chili peppers? or is it in the spice department?

-- Irene orsborn (tkorsborn@cs.com), April 27, 2001.

Response to Neuavo Mexico Cuisine

Let me help. Willy Allen, you are torturing these people with talk of green chili!!! We live on it down here in NM, even Wendy's has green chili cheesburgers! If you're not from the sw, I'm thinking our green chilies are the same as the Calif Anaheim peppers, but I'm a transplanted Texican, what do I know (I only knew of jalapenos till I came here)? Or you can check out your freezer case for Bueno brand green chili, or on the shelf in a can, Hatch brand green chilies. If you want to burn the roof of your mouth off, right down to your GE junction, yeah, try those hot ones! dh in nm

-- debra in nm (dhaden@nmtr.unm.edu), April 27, 2001.

Yep, I'm from New Mexico also and we put green chile on or in just about everything. We usually use "roasted" green chile that we get locally. There are vendors on virtually every corner during harvest time that sell gunney sacks of green chile and they have a roasting machine to roast them for you. It is a large wire cage drum that looks rather like a drum you might use for a drawing. Instead of putting entries in the door, they put the green chile and them a burner is ignited under them and the drum rotates. The idea is to scoarch the chiles to help remove the tough skins on them. Then we take them home and leave them in a blackplastic bag for a day or two and then wearing plastic gloves, we peel the chile under runnding water and freeze what we don't use right away. You can also find canned green chile in supermarkets. We chop it to a fine dice that will spread through the whole dish.

-- Willy Allen (willyallen2@yahoo.com), May 02, 2001.