Arri London > wrote in

> Can freeze as is and peel/deseed when needed. Otherwise pull
> off the charred skin and squeeze out the seeds and stem.
> Package in ziptop bags or plastic freezer containers or roll
> several chiles into a cylinder, wrap in plastic and then foil.
> Slice off what's needed.

Great way to freeze them. Thanks!

>
> Green chile stew is easy:
>
> 1 1/2 lbs cubed pork or chicken
> 1 onion chopped
> minced garlic to taste
> 4 cups water or broth
> 4 potatoes cubed
> 1 lb green chiles chopped
> salt and pepper to taste
> 2 tomatoes chopped (optional)
>
> All ingredients to taste of course!
>
> Brown the meat in a little oil in a heavy stewpot. Add the
> onion and garlic and cook a couple of minutes more; don't let
> the garlic burn. Next add the water, chiles, salt and pepper.
> Simmer, covered, until meat is tender. Put the potatoes in and
> simmer until they are cooked. Tomatoes, if used, go in last.
>
> Serve in warmed bowls with plenty of flour tortillas.
>
> Buen provecho!

The recipe is cooking as I type. Smells heavenly.

Thanks again!!!