Aimee and David Thurlo Mystery, intrigue, and family values ™

TAKE OFF THE CHILL

We thought that we'd talk about our favorite topic today -- Food.

David, as many of you already know, teaches science which means our writing and work schedule is normally crazy.

When it comes time to take a break and unwind, we like going to our favorite restaurants or cooking here at home. (I have to admit that David's far better at cooking than I am. I tend to worry more about the state of the kitchen, while he worries about the actual food!)

This coming weekend, we'll be fixing our favorite all-time dinner, which coincidentally is our most requested recipe, since it appears often in our Ella Clah books.

We hope you'll enjoy it!

GREEN CHILE STEW

Saute 2 large chopped onions and 2 chopped garlic cloves in two tbs canola oil until clear. Remove these from the skillet, then flour and brown 1 1/2 to 2 cups of cubed beef or pork. Place the meat, cooked onions and garlic into a large stew pot, then add 2-3 cups chopped green chile, 3 cups chopped tomatoes, 1-2 tsp salt, and about 2 1/2 cups water. Heat to a boil, then simmer for one hour or longer until the meat is done and the kitchen smells wonderful. Serve the stew with tortillas or fry bread.

Note: we've discovered that frozen green Hatch chile, barely thawed, is superior in flavor to the canned variety. We usually prefer medium chile, but in the winter, spicy hot hits the spot.