Green Chile Stew

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Funny thing is the picture doesn't match the recipe. The picture shows it made with pork while the recipe calls for ground beef. Oops.

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Assuming we are all similar when cooking...my family agreed in basic quality but all wanted stronger spice flavors and use of pork. FYI...I made this and took 2 T of potato water with 1 t of Wondra brand flour. Mixed and added to entire pot. The texture became a little bit thicker. You might also enjoy getting loavee of crunchy bread - unsliced and round in shape - empty out a good portion of the bread inside (save for fresh bread crumbs then put these hollowed-out breads into oven for a bit to dry out. Serve this chili inside the bread bowls. Regardless...I think this recipe is good to keep

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This recipe needed help - so we added garlic and used beef broth instead of the water leftover from the potatoes and tossed in a can of tomatoes and green chiles. We used hot Rotel but probably any brand will be good. Next time I make it we're going to use round steak instead of the ground beef. And brown it with the onion and garlic before deglazing the pan with the beef broth. Poached ground beef is just kind of yucky.

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This recipe was very easy to prepare and quite good.

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This was a great quick recipe, and came together really well, but my family thought it was a bit bland. It just needed a bit of "spicing up".
I added a healthy dash of Emeril's Essence, and also put in 3-4 cloves of finely chopped garlic. Also some fresh black pepper and coarse salt...my husband ate his serving with a fresh jalapeno, (we ARE from New Mexico :o He suggested maybe next time chopping up a big jalapeno finely and adding it to the cooking, which would make it pretty warm!