El Paso Green Chile Stew

I remember my grandfather’s second wife, Mimi, making this green chile stew at the holidays. She was from New Mexico, so she made many dishes with green chiles. I especially remember this one because she used the leftover pot roast instead of pork – because my grandfather loved pot roast. The heat in the green chiles feels good, especially on a cold day. This recipe is super easy to make and a meal that everyone will love! 

Ingredients:

• 2 tablespoons olive oil
• 3 tablespoons El Paso Spice Blend, divided
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 1 large yellow onion, chopped
• 2 12oz. jars roasted green chiles
• 8 small Yukon gold potatoes, diced
• 32oz. beef broth 
• 2 cups roasted corn, 
• 2 cups leftover pot roast, chopped
• 7 corn tortilla tostada shells
• 1/3 small block of Pepper jack cheese, shredded
• 1/2 block of queso fresco

Directions:

1.  Add 2 tablespoons olive oil to large stock pan
2. Add in onions, green & red peppers, and let cook for 5 minutes.
3. After 5 minutes, add in 2 tablespoons of El Paso Spice Blend, mix well, and let cook for another 4 minutes
4. Add in potatoes and 1 tablespoon El Paso Spice Blend, mix well and then add in both jars of roasted green chiles and 1/2 cup of beef broth. Bring to a light boil
5. Add in corn and 2 cups beef broth. Cover and cook for 20 minutes, stirring occasionally. We are just waiting for the potatoes to get soft
6. Once potatoes are soft, add in pot roast and remaining beef broth and let come to a boil.
7. For topping: Crush corn tortillas into small pieces in a mixing bowel. Add in pepper jack and queso fresco cheese and mix well. 
8. Serve in bowel with tortilla and cheese mix sprinkled on top!