Roswell Adventures

One of my all-time favorite green chile dishes. I used to make this with canned green chiles...but that was before I knew of the existence of roasted green chiles ;)  I also seldom use canned tomatoes, as I have tomatoes from last year in my freezer. I peel those, crush or dice them and add them to the stew. And sometimes, like today, I leave them out and add in carrots - plus I'll add in corn shortly before serving. Green Chile Pork Stew 1 onion chopped                          2-3 cloves garlic, crushed 1 - 1.5 lb pork, cubed 1 heaping Tbsp flour ~ 1 cup diced, roasted green chiles         1 14.5 oz can finely diced tomatoes 1/4 c water                                             1 potato, diced Olive oil Salt and pepper to taste    1.    Saute onion in oil until soft, add garlic and cook 1 minute more. Remove from pan. 2.    Heat additional oil in skillet. Fry pork until brown 3.    Stir in flour   4.    Cook slightly then add chiles, to

Southwestern Chowder by Susan Moore Prep Time: 10-15 Minutes  | Cook Time: 35 Minutes  |  Serves 8 as a side or 4 as a meal 6 slices bacon, cut Into 1/2-inch pieces (or smaller) 1 onion, diced 2 tablespoons butter 1 package frozen corn 3 whole chipotle peppers in adobo sauce, very finely diced 4-6 peeled, diced green roasted chiles, seeds removed  (can substitute a 4-ounce can diced green chiles) 3 cans chicken broth 1 1/4 cup instant potato flakes 1/2 teaspoon salt Cook bacon over medium heat (large pot or Dutch oven is best). While that is cooking, pour corn into colander and run warm water over it to defrost. Drain well. When bacon is just shy of being crispy, add diced onion. Cook for 3 to 4 minutes and add butter. When butter melts, stir in corn. Add green and chipotle chilies and stir. Pour in chicken broth. Add salt. Stir and bring to a boil. Reduce heat to low. Stir in potato flakes. Cover and cook for 15 minutes over low