I recently ordered a bunch of chiles from New Mexico, and I have copious amounts of Hatch green chile right now. I've already made some excellent carne adovada with some of the red chile; now it's time to play with the green.
First thing I think I'm going to make with it is some green chile stew. I've made it before with good results, although I can't recall the particular recipe I looked at. Can't even remember what meat I used, if any... I should write these things down. Kind of leaning towards beef, but I could make my own broth if I used a whole chicken.
The thing I like about this forum is that quite a few folks seem to know what they're talking about when it comes to food. I'd just like to bring up this topic here to see if anyone has any tips or anything otherwise insightful as it applies to green chile stew.
Anyways... just trying to bounce some ideas off other folks. I'm going to start browsing my own recipes tomorrow, so maybe we can have a discussion about this very important issue facing our nation today - green chile stew.
Oh, and for accompaniments... anyone got any better suggestions than cornbread or tortillas?