Winter is Here!

Some locals think Menudo is the cure all for hangovers, cold days and just a feel good meal. Personally, not Lulu’s favorite.

But come those cold, snowing night, Lulu is snuggled by the fire and all the sudden you see her little nose start sniffing around for that amazing smell in the kitchen. January in Santa Fe is disputed as out coldest month, but laying in her dog bed, she refuses to hear anything contradictory. Give her her a blanket, give her a bed and let her smell the aromas of Green Chile Stew cooking on the stove…doggie heaven.

Christmas is now over. Lulu had a stocking full of treats and coupons for day long nap in our De Vargas office.

By and large though…her favorite thing to smell, steaming from the depths of the kitchen: Authentic New Mexican Green Chile Stew.

Lulu likes a good home cooked meal (although table scraps were long ago forbidden) but when she wants a good waft of what mom and dad are eating she requests a bowl of Pink Adobes finest.

To warm up those cold temperatures and warm your insides we suggest making your own version of the Famous Pink Adobe Green Chile Stew.

A list of what you will require (and we suggest going to the store on a day when the weather forecasts snow…imagine, snowing sights, fire roaring, Lulu sleeping (as usual) and smells that warm even the coldest of hearts.


  • 2 tablespoons olive oil
  • 2 pounds boneless pork, cut into 1-inch cubes
  • 1/2 cup chopped onion (I used 1 small onion)
  • 1 clove garlic, minced (I used 2 garlic cloves)
  • 1/4 cup flour
  • 2 cup peeled and chopped fresh tomatoes
  • 2 cups roasted, peeled and chopped fresh green chilies or 2 7-ounce cans green chilies, drained and chopped (I used 8 Hatch chiles that I roasted and skinned – 4 regular and 4 hot)
  • 1 fresh jalapeno chopped (I omitted this for fear of making it too hot for the family)
  • 1 teaspoon salt (I used ¾ teaspoon)
  • 1/2 teaspoon freshly ground black pepper (I used a few grinds of the pepper mill)
  • 1/2 teaspoon sugar
  • 1 cup chicken or beef broth (I used chicken broth)


  1. Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender.
  2. Serve with flour tortillas.

Quick notesGreen Chile Stew

Source: “The Pink Adobe Cookbook,” By Rosalea Murphy; Dell Trade Paperback.

Preparation time: 15 minute(s)

Cooking time: 70-90 minutes

Number of servings(yield): 6


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