I fell in love with Hatch Green Chilis when I was in the 5th grade. My older brother was stationed at an Air Force Base in New Mexico in the early 90's and we went on a family road trip to visit him the summer of 1992. During that time, I was able to experience the beauty of culture and food in New Mexico influenced by native tribes throughout the area. Still to this day, when Hatch chili season comes around, I have a joyous pep in my step, knowing I have some roasted Hatch chilis coming to me very soon. When my freezer runs low on chilis, I always turn to the canned Hatch chili brand. For this recipe I enjoy the hot chilis, but if you want to pair down the spice, use mild or medium instead and if you can 't find Hatch chilis, I am so sad for you, but any canned green chili can be substituted.
A quick spicy stew for a hearty weeknight meal. Made with a variety of three green chilis, this stew will have you loving the spice.
Welcome to my kitchen.
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