While the chilly temperatures and talk of snow from the past week have made me fidgety for spring, I am delighted at the idea of snow falling outside with a simmering pot of this beef and green chile ...

In a stew pot, heat oil over medium high heat and add beef. Stir occasionally until browned. Stir in onion and garlic, cook until fragrant and translucent. Add flour, stirring until well mixed Add all ...

Combine flour, salt, black pepper and cayenne pepper in a medium bowl. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture. Heat 1 tablespoon oil in stock pot over ...

A friend, surveying the passing crowd at a chilly outdoor event last weekend, noted an insider’s way to tell the Tucsonans from the visiting snowbirds. The Tucsonans, he said, are the ones with the ...

In northern New Mexico, green chili stew is legendary. Everybody makes it, everybody eats it and everybody loves it, even if everybody makes a different version: with or without potatoes or tomatoes ...

No matter how you like your green chile stew, there are so many places in Albuquerque that serve it up perfectly every time. From chicken, to pork, to beef and different temperatures in between, ...

Lately I’ve been feeling like Goldilocks, that obsessive-compulsive home invader who must try every available bowl of porridge before she finds one that’s up to her standards. In my case, though, the ...

I grew up in Colorado Springs, just a couple of hours northwest of the Arkansas Valley—the birthplace of Pueblo chiles. These magical peppers make Colorado green chili what it is. If you’ve spent any ...