The Green Chile Stew that I tried for the first time a year or so ago has become a real favorite. This was the end of the line from the last batch, so I pumped it up with huge chunks of roasted pork rib meat.
I get the gigantic packages of these meaty ribs when they are on sale, batch roast them, and then package them up in meal-sized portions. So wonderful to pull out and personalize.
The steamed shredded carrots were just the right choice for color, nutrition and flavor. The curly noodles made it fun and satisfying.
The Penzey’s Chicago Seasoning gave a bit of smokiness and the Sunny Paris added its usual lilt and pizzazz.
My only regret was that we ate it all!
Adventures of Dorrie Anne 
hehe, the best compliment for a cook is when everything is eaten up, Judie, virtual hugs Mitza
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