By Roy Glidden
Reed and I love getting out of the city and spending time in the desert. Our favorite pastimes are searching for rocks in the desert (we are rockhounds!) and cooking great plant-based meals after a hard day in the desert. Here is a recipe that I tossed together impromptu with ingredients we were lucky enough to have in the kitchen. I love cooking Southwestern and chuck wagon-style foods while we are at our desert camp. It really suites the surroundings and sets the mood - especially when cooked over and served around the camp fire.
New Mexican Hatch Green Chile Stew
By Roy Glidden
30-ounce of fire roasted, skins removed, diced Hatch green chile’s (canned, frozen or fresh)
30-ounce can of Hatch Green Chile Enchilada Sauce
30-ounce can of pinto beans
10-ounce bag of frozen fire roasted yellow corn
6 cloves of garlic peeled and diced fine
2 cups of vegetable broth
12oz. package of (vegetarian) soy chorizo (Mexican sausage)
4 carrots, peeled and diced medium
1 large white onion, peeled and diced medium
Salt to taste
Beanfields Bean & Rice Chips for dipping and on the side for crunching
1. Peel and dice carrots, onion.
2. Transfer into a large heavy soup pan and sauté in vegetable oil until onions turn translucent.
3. Add garlic and sauté for 2 more minutes. Add soy chorizo, stir and sauté for another 2 minutes. Add corn and sauté another 2 minutes. Add the remaining ingredients, stir well and simmer on medium low heat until it comes to a boil.
4, Add salt to taste and add more or less vegetable broth to achieve a stew like consistency.
5. Return to a boil, then turn heat to low and serve when ready with some Beanfields Bean & Rice chips for dipping into the stew and for crunching on the side.