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New Mexico Green Chile Stew

<p><span id="docs-internal-guid-ae6a330d-7fff-0d11-0b9c-9a20164dc38a"><span style="background-color:transparent; font-family:calibri,sans-serif; font-size:11pt; font-variant-east-asian:normal; font-variant-numeric:normal; vertical-align:baseline; white-space:pre-wrap">January typically provides limited mountain hunting opportunities unless you’re one of the lucky few to hunt the deserts of Arizona, Texas, New Mexico or Mexico. Accordingly, when our good buddy Luke pulled a coveted Florida Mountain ibex permit, we instantaneously hopped on the bandwagon. Our plan was to help glass, break up our northern winter and enjoy each other’s company in a comfortable camp.</span></span></p>

<p><span id="docs-internal-guid-ae6a330d-7fff-0d11-0b9c-9a20164dc38a"><span style="background-color:transparent; font-family:calibri,sans-serif; font-size:11pt; font-variant-east-asian:normal; font-variant-numeric:normal; vertical-align:baseline; white-space:pre-wrap">On the cool desert nights, after scrambling around the notoriously steep mountain faces pursuing twitchy ibex, there was nothing better than a warm, hearty meal and a cold beer to knock the dust off. Southern New Mexico has chiles in spades – along with the best gas station burritos three bucks can buy. </span></span></p>

<p><span id="docs-internal-guid-ae6a330d-7fff-0d11-0b9c-9a20164dc38a"><span style="background-color:transparent; font-family:calibri,sans-serif; font-size:11pt; font-variant-east-asian:normal; font-variant-numeric:normal; vertical-align:baseline; white-space:pre-wrap">Chile plants grown in their native soils create a flavor, texture, and hardiness that can’t be found anywhere else. These subtly sweet and smoky chiles are such a staple of the local cuisine that New Mexico created an official state question: “red or green?”</span></span></p>

<p><span id="docs-internal-guid-ae6a330d-7fff-0d11-0b9c-9a20164dc38a"><span style="background-color:transparent; font-family:calibri,sans-serif; font-size:11pt; font-variant-east-asian:normal; font-variant-numeric:normal; vertical-align:baseline; white-space:pre-wrap">One night, Luke whipped his rendition of a local green chile stew that was nothing short of outstanding using flame-roasted chiles grown in the Hatch Valley. As with most things, you can add a little more of this and a little less of that depending on your preferences as this classic New Mexican stew certainly leaves room for interpretation. It’s best served around a table of hunting buddies with a chilled Mexican beer.</span></span></p>

<p><span id="docs-internal-guid-ae6a330d-7fff-0d11-0b9c-9a20164dc38a"><span style="background-color:transparent; font-family:calibri,sans-serif; font-size:11pt; font-variant-east-asian:normal; font-variant-numeric:normal; vertical-align:baseline; white-space:pre-wrap">Whether you’re in basecamp under the stars or at home waiting on this year’s draw results to post, enjoy! Keep your spoon in one hand and fingers crossed on the other.</span></span></p>

<p dir="ltr" style="line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;"><span id="docs-internal-guid-2d17adf4-7fff-32cb-872f-7e6836aad85d"><span style="background-color:transparent; font-family:calibri,sans-serif; font-size:11pt; font-variant-east-asian:normal; font-variant-numeric:normal; vertical-align:baseline; white-space:pre-wrap"><img border="0" src="https://cdn.sitkagear.com/cd/image-library/13333/image.jpg?w=1000&amp;h=666&amp;v=20220225095041"></span></span></p>

<h2>Ingredients</h2>

<ul>
	<li><span style="font-size:12px">3 glugs of cooking oil</span></li>
	<li>
	<div><span style="font-size:12px">1 1/2 - 1 3/4 pounds pork butt, cut in 1-inch cubes</span></div>
	</li>
	<li>
	<div><span style="font-size:12px">2 medium onions diced </span></div>
	</li>
	<li>
	<div><span style="font-size:12px">4 garlic cloves minced</span></div>
	</li>
	<li><span style="font-size:12px">5-6 cups chicken or beef broth</span></li>
	<li>
	<div><span style="font-size:12px">1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes</span></div>
	</li>
	<li><span style="font-size:12px">2 to 3 teaspoons salt, to taste</span></li>
	<li>
	<div><span style="font-size:12px">3 cups roasted, peeled, chopped green chile or to taste</span></div>
	</li>
	<li>
	<div><span style="font-size:12px">1 - 3 teaspoons of cumin, to taste </span></div>
	</li>
	<li>
	<div><span style="font-size:12px">1 tsp oregano</span></div>
	</li>
	<li>
	<div><span style="font-size:12px">2 bay leaves </span></div>
	</li>
	<li>
	<div><span style="font-size:12px">Pinch of cayenne</span></div>
	</li>
	<li>
	<div><span style="font-size:12px">2 tablespoons chopped cilantro</span></div>
	</li>
	<li style="list-style: none;">
	<div><span style="font-size:12px">Optional Garnishes:</span></div>
	</li>
	<li><span style="font-size:12px">Pickles jalapeños</span></li>
	<li>
	<div><span style="font-size:12px">Lime</span></div>
	</li>
	<li>
	<div><span style="font-size:12px">Avocado</span></div>
	</li>
</ul>

<h2>Instructions</h2>

<ol>
	<li>
	<div><span style="font-size:12px">Heat the olive oil in a large skillet over medium-high heat, cook the meat cubes with salt and pepper until evenly browned, about 10 minutes. Set meat aside.</span></div>
	</li>
	<li>
	<div><span style="font-size:12px">Sauté onions until soft. Add the garlic and sauté 1 minute.</span></div>
	</li>
	<li>
	<div><span style="font-size:12px">Return the meat to the pan. Add the broth, green chili, salt, cumin, cayenne, oregano, bay leaves and bring to a boil.</span></div>
	</li>
	<li>
	<div><span style="font-size:12px">Reduce the heat and simmer for at least an hour or even longer.</span></div>
	</li>
	<li>
	<div><span style="font-size:12px">Add the potatoes and simmer until the potatoes are tender.</span></div>
	</li>
	<li>
	<div><span style="font-size:12px">Add cilantro, squeeze of lime and stir. Top with avocado, pickled jalapeños and serve.</span></div>
	</li>
</ol>

<div><span style="font-size:12px"><img border="0" src="https://cdn.sitkagear.com/cd/image-library/13334/image.jpg?w=1000&amp;h=334&amp;v=20220225095228"></span></div>

<div><br>
<span style="font-size:12px">​</span></div>

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When cooking at basecamp, simple one-pot cooking is the way to go. Nothing better than a hearty stew on a chilled desert night after chasing ibex all day in the sun.

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