Vic's Green Chile Stew

A New Mexican staple with added veggies. Add more or less green Chile to achieve the spiciness level your family likes.

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Step 1

In a large pot, add diced potatoes, a handful of chopped onion, and water to cover. Bring to a boil and cook potatoes for 5-10 min. You don't want them soft yet. While your potatoes are cooking, cook the ground beef and sausage in a separate skillet until just browned, then drain the grease and set aside. This reduces the grease that will coagulate on any leftovers. Saute remaining onion, garlic, carrots, and green Chile in the empty meat skillet until onion starts to soften, about 5 min.

Step 2

Once potatoes are starting to soften, reserve 2 cups of the potato water and set aside. Leaving the rest in the pot with the potatoes. Add the carrots, onion, green Chile, and browned meat into the stew pot. Add pintos, corn, and Rotel. Add oregano, cumin, dried cilantro, and season salt. Add back in the reserved potato water if the mixture is too thick. Bring to boil, then reduce to simmer until carrots and potatoes are tender, allowing all the flavors to meld, 20-40 min.

Step 3

Serve with corn or tortilla chips, shredded cheese, sour cream, chopped cilantro and flour tortillas.