The first pot of green chile stew is in the books for fall 2012.
I bought four bags of the green goodness — two medium, two mild — and got busy in the kitchen last night. There were plenty of leftovers, so you can imagine what we had for lunch on this cool, breezy Sunday.
And it’s a good thing I went with mild at the top end. Hot summers mean hot chile, and these “medium” New Mexico chiles were plenty hot enough, even though I altered my normal recipe to use two cups of mild to one of medium instead of a 50-50 split.
Seriously, I could feel the medium green dissolving my flesh as I peeled and chopped it. A word to the wise.