First of all, I should start with a bold statement. New Mexican Green Chile Stew is Queen! La Reina de los Stews!  You might be picking up a little bias on my part.  And that is due to the fact that New Mexico is where my heart lives. Sure, I might live in Portland, a lot of the time, but when I click my Ruby Reds, and say, “there is no place like home,” I’m in a hot air balloon going back to New Mexico.  Furthermore, while I am admitting my biases, I will tell you that there is no better green chile than New Mexico Hatch Green chile. Punto.  So here is our very good and easy-to-follow recipe for New Mexican Green Chile Stew!  The hardest part of this recipe is roasting the chiles, and if you have never done that before, it might take a few tries.  But let me tell you, it’s worth it.  Just give it a try and wear gloves. Another thing, if you are a little lazy, or in a hurry, you can give yourself permission to get Hatch frozen green chile from your grocer.  Trader Joe’s has Hatch Green chile sometimes in the frozen section.  Safeway has it in Portland!  (It’s mild which is a bummer, but ni modo.  It is still tasty!) So all this to say, that you are a busy woman, and who am I to judge? If you want to take a short cut, ¡Andale! You can also use Anaheim, and we won’t hold it against you, although then you’re really making Anaheim Green Chile Stew.  It’s still good.  No worries!  Use more! Now, if you are a real New Mexican, you might take offense with us using tomatoes. But I first learned how to make New Mexico Green Chile Stew from the Pink Adobe Cookbook, and Rosalea used tomatoes so I gave myself permission to do that. Finally, this stew is great on a cold evening, and shared with the people you love.  Just close your eyes and say, “there’s no place like home.”