This is some popular stuff! Customers smother Burritos, Quiches and Focaccia Pockets with it. They eat it by the bowl and cup. They purchase containers from our retail freezer to take to friends and former Pagosa residents now living afar. They even take it on camping and rafting trips. Now you can make it at home.
Be sure to use a really good green chile. Of course you can use chile you’ve roasted yourself, or purchased from your favorite roadside vendor. I’ve specified Bueno in the recipe, but there are other good Colorado and New Mexico brands. Customize the level of heat by changing up the amounts of mild and hot chile. And once you’ve made it a few times, try a double recipe, pack some up and freeze it for your next camping trip.
During our busy summer season, Yolanda will make 72 quarts of Green Chile Chicken Stew a week. So if you have the hankering, but not the time, we’re bound to have some you can come by and pick up.