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