This chile stew recipe has been a favorite of my family for years, and is especially satifsying on a cold winter's day. Although you can experiment with different chiles, even green or red, my go-to is Chimayo red. The meat can be either beef or turkey.
Servings: 6 Serving size: 1 cup Preparation time: 30 minutes Total time: 1-1/2 hour
I adopted this recipe from Craig Claiborne who discovered that adding vinegar eliminates the need for salt.
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.
Good cooking to you!
Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: