Joanne Thomson, wife of New Mexico Highlands head strength coach Ron Thomson, says moving to Las Vegas was a brand new cultural experience, especially when it comes to food.
“I haven’t had much exposure to Hispanic culture,” said Joanne. “I’m friends with my next-door neighbor– we’re like part of their family now– and I love to cook so I’m learning how to cook all kinds of different foods that I’ve never [made before.] I’ve eaten Mexican food before but New Mexican food is very different.”
Joanne, who prefers cold weather over heat, shared a recipe that perfectly represents New Mexico: New Mexico Green Chili Stew. This crockpot stew is filling and festive– perfect for cold tailgate days!
New Mexico Green Chili Stew
- 1 pound beef chuck roast, cut in half into cubes
- 1 pound pork shoulder (butt), cut in half cubes, or any combination to make 2 pounds
- 2 medium onions, diced
- 4 fresh garlic cloves, minced
- 1 pound red potatoes, unpeeled, diced
- 5 cups beef broth
- 1 to 2 tablespoons salt, to taste
- 3 cups chopped roasted New Mexican Green Chilies (hatch peppers) fresh or frozen
- 1 cup corn, fresh or frozen
- 1 cup diced red bell pepper
Sear the meat in a Dutch oven or large heavy saucepan over medium-high heat until it browns and liquid accumulated from the meat mostly evaporates.
Stir in the onions and garlic and cook for several minutes, until the onions become translucent. Pour in stock and scrape the mixture up from the bottom to loosen browned bits.
Sprinkle in the salt, reduce the heat to a low simmer, and cook uncovered for 1¼ hours.
Stir in the chile and any of the optional ingredients and continue cooking for another 45 minutes to 1 hour, until the meat is quite tender, the vegetables are soft, and the flavors have blended together.
Place in crock pot and take to tailgate. Ladle into bowls and serve hot.