Add the green chile, salt, garlic powder, and cumin. 2 cloves garlic, minced. 1 cup dry pinto beans. DIRECTIONS Sear the meat in a Dutch oven or large heavy saucepan over medium-high heat until it browns... Stir in the onions and garlic and cook for several minutes, until the onions become translucent. … 1 large onion, chopped. Sear turkey in a hot skillet, then transfer to a Crock-Pot. Norma’s Green Chile Stew Serves 6–8 2 scallop (or patty-pan) squashes, sliced 2 yellow squashes, sliced 2 zucchini, sliced 2 cups 2 Tablespoons of beef bouillon. Magazine; App; Saves Created with Sketch. 4-5 medium potatoes, diced. Get Green Chile Stew Recipe from Food Network. Established in 1986, our Chile Products are produced in Hatch and Southern New Mexico and include Conventionally Grown and Organically Grown Red and Green Chile. 1 can diced tomatoes or approximately 2 cups of fresh tomatoes, blanched and diced. Salt . From “The Beauty of the Feast” article in the August 2017 issue. ... package thawed Chile Products of New Mexico Green Chile with or without the juice. Lew Wallace Building 495 Old Santa Fe Trail Santa Fe, NM 87501 Phone: (505) 827-7447 Subscriptions/Inquiries: (800) 898-6639 E-mail: NM.magazine@state.nm.us In New Mexico, you could almost say that green chile is one of the state’s official flavors. Famous Green Chile Stew If you want to dress up this hearty stew from Hatch Chile Express, offer bowls of grated cheese, chopped green onions, lime wedges, and tortillas or cornbread along with it. Cover with lid and simmer for 2 hours or until meat is tender. 2 Tablespoon basil. Completely different from the chile served in other parts of the country, green chile stew is uniquely New Mexico; smooth, creamy and with a definite bite, and there are probably as many recipes as there are families who make it. From “Local Dirt” article in the October 2017 issue. Ingredients 1 pound of pork or beef, cubed. Located in Southern New Mexico, New Mexico Catalog features authentic New Mexico Red and Green Ghile, prepared New Mexican Foods and Chile Ristras. Sprinkle in the salt, reduce the heat to a low simmer, and cook uncovered for 1¼ hours. Recipe by Ozena Franzoy, wife of Marty Franzoy, Joseph Franzoy’s great-grandson.

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