Fall weather (summer’s over here) makes me crave the taste of home. The smell of roasting chiles fills my mind…….the roaster spinning over an open flame, smoky goodness wafting in the air. Yummy! I’m so glad there are so many New Mexicans here in the Portland area. Our Whole Foods market here in Hillsboro roasts green chile and packages it in quart sized containers. You can use the canned or frozen kind as well, but fresh is always more satisfying to me.
• 1 lb. Ground Turkey (not too lean, the fat gives flavor). You can also use ground beef or pork of any style
• ½ quart roasted green chile (approx. 10-15 chiles or 3 large cans not the tiny can, the next size up), diced or chopped with a chopper
• 1 medium onion, sliced
• 4-5 small/medium potatoes
• Garlic, minced (to taste…I use about 1 or 2 Tbsp. Awe! Who am I kidding?!?! I never measure garlic, I dump it in from a pre-minced container)
• 1 cup chicken broth
• 6 cups water (enough to cover)
• Adobo seasoning (of course….It’s a staple in my kitchen)
• Garlic salt to taste (a couple shakes is sufficient for me since I use minced)
• 1 Tbsp. green chile powder (Another staple of mine but optional. It’s good without it too. Find online for $3-$15)
• 1 pack of tortillas (for eating with the stew)
Brown meat in Dutch Oven or soup pot. Add onions and chiles sauté for about 4 or minutes. Add potatoes and sauté another 4 or 5 minutes. Add minced garlic and sauté another couple minutes. Add seasoning. Add broth and water. Bring to a boil and then simmer for 20-30 minutes. Eat with tortillas….or not.
Metamorphic Grace 