Hello, Amy here, with a classic for cool fall evenings. A friend brought a baggie of roasted green chile back from New Mexico. That was the inspiration. Frankly, I had no idea yet how mild or spicy it was. As I peeled, seeded, stemmed and tore into strips, I starting thinking…

So I lightly browned some ground pork. Even lean pork has a richness that tames the spiciness of chile.

I added water and, cautiously, half of the chile. Then of course, onion and garlic.

I had some tomatillos from Tucson CSA that would be perfect! I skinned , rinsed and chopped them coarsely and slid them right in as is.

Wishing I had potatoes and brainstorming what to add for starch, I found some good dry while corn posole in the pantry. I covered it with salted water and brought to the boil.

Then I let the sun finish cooking the posole in the solar oven, which sometimes needs an hour or two to fully soften, while I shut off the rest of the stew and filled a few mole orders.

When it was soft, I mixed everything together and tasted. Very mild! So added the rest of the chile and some Mano Y Metate Mole Verde powder. It has jalapeno for heat, roasted green chile from Hatch for flavor, and a hint of black pepper. (Tia Ella always said to add black pepper to chile dishes.) Just right. !Buen provecho!