Green chile stew!

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Billy Joel might be in a New York state of mind, and James Taylor has Carolina on his mind, but I’m thinking about New Mexico today – easily one of my favorite places.  Here’s a recipe for green chile stew from Family Circle magazine that I’ve altered (rather significantly) to taste just the way I like it.  I hope it takes you to New Mexico in your mind!

Ingredients:

• 6 cups vegetable broth
• 1 jar tomatillo salsa (I like Frontera)
• 1 large green pepper, diced
• 1 large yellow onion, diced
• 1 tbsp olive oil3 heaping tablespoons of minced garlic
• 2 tsp cumin
• 3, 4 oz. cans of hot diced green chilis (I like Hatch)
• 1 tsp salt
• 2 12 oz. packages of Quorn Chick’n Tenders
• 2 15.5 oz cans of butter beans, drained and rinsed (use 3 cans if you want really thick stew, rather than soup)
• 1/4 cup chopped fresh cilantro
• sour cream, scallions

Instructions:

1. In a large pot, saute onion, green pepper, and garlic in olive oil to slightly soften the peppers -- don't let the onions become transparent.  Add veggie broth, salsa, cumin, chilis, and salt. Add in quorn nuggets and simmer on low heat for at least 1/2 hour.
2. Stir in beans and cilantro.
3. Garnish with sour cream and scallions, if desired.  Serve with Phil's corn bread