My mom and her two sisters are excellent cooks, especially when it comes to Mexican food. It must be the genes from their Grandmother Salazar.
Recently, I asked my Aunt Elaine for her green chile stew recipe. She promptly sent me a text message. To which I had to respond with a phone call explaining the difference between a list of ingredients (what she sent) and a recipe (which would have included amounts and instructions for said ingredients). She seemed genuinely befuddled that I would do something crazy like measure things.
After convincing her that this was important, and with about three follow up calls to get more information…I was able to create an actual recipe and make my first batch.
You guys. I cannot even tell you how delicious this was. We ate it tonight when the high outside was about 40 degrees and it flat hit the spot.
Aunt Elaine’s Green Chile Stew
Serves about 4, but I would recommend doubling it and freezing some for later!
1 pound ground beef
2 large russet potatoes – diced
1/2 onion – finely chopped
2 cloves of garlic – chopped
Green chile – diced (I used about 1/2C, but how much you want probably depends on how hot your chile is and how spice you want this stew to be)
1 can Rotel Diced Tomatoes and Green Chile
1/4 C Spicy hot V8 Juice
About 1 1/2C water (adjust depending on how thick you want the stew)
1T Gebhart’s chile powder
4 shakes Worcestershire
Salt and pepper to taste
In a large pot, brown hamburger meat, potatoes, green chile, and onion. Drain grease. Add seasonings and Worcestershire.
Add Rotel, V8, and water. Stir to combine.
Boil over medium heat for about 30 min or at least until potatoes are tender. The longer the better. Alternatively, you could put in the crock pot on low for 6-8 hours.