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!
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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: