It’s a rainy cold day here in New Jersey, so I thought I’d cook up some of TJ‘s New Mexico Green Chile Stew.
Here’s what you need
one pound ground beef (I use 80/20 since it’s cheaper and the fat adds more flavor, but I’m sure lean is fine)
3 cans Rotel (i use original)
3 cans stewed tomatoes
3 cans Old El Paso Green Chiles
2 russet potatoes
garlic salt
salt/pepper
red pepper flakes (bc i’m insane)
Brown the ground beef in a pan, and empty the cans of rotel, stewed tomatoes and green chiles into a big pot. You can put the pot on the stove and start heating this mixture. When the beef is browned, pour it (including the grease – that’s the flavor) into the pot with the tomatoes and chiles.
Take the potatoes and chop them into small chunks, about the size of the last joint of your index finger. This is an inexact science, but i think that’s about optimum size. When you get the potatoes, chopped up, dump the potatoes into the pot with the rest of the ingredients.
Add garlic salt, salt and pepper to taste. I also add some red pepper flakes because I enjoy a little extra kick.
The point of cooking this on the stove is to cook the potatoes, so you only really need to cook this until everything is hot and the potatoes are cooked – by my judgment, an hour is a good amount of time. You don’t want this to boil out of control, so keeping the heat a little lower and stirring occasionally is a good thing.
Here’s the tomato mixture heating and beef browning:
And here’s the complete mixture
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