New Mexico Green Chili Stew |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This came from a distant relative who used to have a Charlois ranch in New Mexico. Not too spicy-just plain good! Ingredients:
1 1/2-2 lbs ground beef |
3 cloves chopped garlic |
1 large onion, chopped |
1 large potato, peeled & chopped in bite size pieces |
1 (15 ounce) can pinto beans, drained and rinsed |
1 (15 ounce) can italian-style stewed tomatoes |
3 (4 ounce) cans chopped green chilies |
6 -8 cups water (add to your own personal liking for thickness of soups) |
salt and pepper (keep tasting to adjust) |
Directions:
1. In large pot brown meat with onion, drain.
2. Add all other ingredients and stir well.
3. Bring to a boil then simmer for 45 minutes to 1 hour (or until potato is fork tender).
4. You must keep tasting this to get the salt and pepper right.
5. Fabulous with cornbread!
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