Cold Front Arrived— MSU Lab Open

Green Chili Stew. Sort of.
1# fresh ground brisket flat
1# chopped mesquite smoked pork shoulder
6-7 fingerling potatoes
1.5 cups brisket jelly
1 Jar Durango Diner Green Chile Sauce
2 T Bolner Fiesta Chile Seasoning
1t Cumin
1T ground oregano
1packet Goya Sarazon
Chicken stock

Beer for the Lab Technician. Maybe two. Bike ride early in the books

Thinks it's gonna be alright

Edible

Where I live (on The High Plains) it’s near the desert Southwest, near the Rocky Mtns, near the Mexican Border, I’m in Indian Territory claimed by Plains Apache, Kiowa and Comanche. Where Spaniard vs Mexican still has a distinction.

That being said, saying you had a bowl of Green Chile Stew in my part of the world is like saying you had a cookie. Ingredients/method of cooking/taste/texture/appearance the possibilities are endless.

This pot was based on what I had on hand. A freezer fridge cabinet dump of ingredients. True for this pot. There are those cooking their ancestors recipe that would never vary a pinch of anything anytime. I’m not Those people.

Google “Green Chile stew with potatoes)
https://barefeetinthekitchen.com/best-green-chile-stew-recipe/