I remember my grandfather’s second wife, Mimi, making this green chile stew at the holidays. She was from New Mexico, so she made many dishes with green chiles. I especially remember this one because she used the leftover pot roast instead of pork – because my grandfather loved pot roast. The heat in the green chiles feels good on a cold day.

4 cups chopped green chiles, divided

1 quart chicken stock, divided

2 soft corn tortillas

7 cloves chopped garlic, divided

4 tablespoons dark chili powder, divided

2 large red bell peppers, chopped

1 large yellow onion, chopped

1 quart (32ounces) chicken stock

2 cups roasted corn, cut off the cob

1 can drained and rinsed black beans

2 cups leftover pot roast, chopped

Place ½ cup of the green chiles, 1 cup of the broth, tortillas, 3 of the garlic cloves, and 2 tablespoons of the chile powder in a blender. Puree until smooth. Set aside until later. In a large dutch oven over medium high heat, saute onions, peppers, and remaining garlic for 5-7 minutes just until a little color appears. Add remaining green chiles, remaining broth, corn and beans and bring to a boil. When it starts to boil, reduce heat to a simmer and cook for 20 minutes. Add pot roast, and tortilla puree and simmer for an additional 10 min. Serve with corn chips and cheese (this was how I had it as a kid).

Vegetarian option

This can be made into a vegetarian stew if you eliminate the meat and use vegetable broth instead of the chicken broth.

Written by Chef John O'Neil