Warm Up with This Green Chile Stew Recipe

In June 2023, a group of diverse mental health professionals were called together to serve on a two-year Mental Health Equity Cohort (MHEC) led by Director of Mental Health and Wellness, Joselyn Spence, MDiv, LPC, ATR.

Throughout December, MHEC members will share a variety of resources and stories to help you navigate through the wintertime, holidays, and beyond. Today, we’re sharing a soup recipe from Dr. Chad Vickers.

When I think back over my life, all of my core memories involve food. Every celebration, every grief, every get together, every everything; there was always food. Growing up with a limited income, my mother somehow managed to get dinner on the table every night. Was it always a favorite? No. But, we never went without something. We were fortunate.

Today, food remains an important aspect of my life. I frequently tell people that food is my love language, and I like to think I live up to that statement. Cooking has become a peaceful escape from a hectic world, and I find myself in the kitchen more and more every week. I love seeing what can come from my efforts. It’s not always pretty. It usually tastes good, but not always. I am at times disappointed and trying to figure out how to improve something the next time. But, regardless of the outcome, the kitchen is where I feel most myself, and also where I feel closest to God.

I’m sharing one of my favorite recipes, green chile stew, in the hopes that you might spend some time in the kitchen between Thanksgiving and Christmas. Whether preparing just for yourself or to share with others, I hope you will be able to experience some of the joy and peace I feel in the kitchen. (And, if you can find someone to wash the dishes after, even more joy.)

As you cook, allow yourself to experience the thoughts and emotions that go along with your cooking.

• What are your emotions surrounding food?
• What is your favorite memory of food or the kitchen?
• What uncomfortable memories do you associate with food or the kitchen?
• Have you had enough food?
• What are your lasting memories of the kitchen?
• What does you being in the kitchen look like?
• Who has been the food preparer in your life?
• What messages, both directly and indirectly, have you received from that person?
• Is your kitchen a safe place?

From my kitchen to yours, wherever and however you find yourself this season, I wish you warmth and peace. I hope this stew nourishes your soul, and I hope the process of preparing it is meaning-full and meaningful.

Ingredients

2 pounds pork stew meat (can also substitute cubed chicken)

4-5 cups diced potatoes (about 3 large russet potatoes)

4-5 cups chicken stock

1 large can (28 ounces) of green chile enchilada sauce (use your favorite, spice level to your liking)

1 cup chopped green chilies (spice level to your liking, if using canned do not drain)

1 can whole kernel corn (do not drain); can also use frozen if preferred

1 onion, chopped

1 cup carrots (peeled and chopped or matchstick style as a time saver)

1-2 teaspoons minced garlic (based on preference)

¼ cup all purpose flour

Salt and pepper

Seasonings of your liking (garlic powder recommended)

Olive oil

Directions

1. Combine flour, salt, pepper, and seasonings of your choice in Ziplock bag. Add meat and shake to coat thoroughly. Set aside.
2.  In a stew pot or dutch oven, warm 1-2 tablespoons of olive oil. Add minced garlic, chopped onion, and carrots and sauté until tender and fragrant.
3. Add the flour-dusted meat and cook until browned.
4. Add the diced green chiles, enchilada sauce, and chicken stock and stir well. Bring to a boil. Cover and simmer on low for about 60 minutes.
5. Add the diced potatoes and a can of corn. Cook until potatoes are tender, usually about 15-20 minutes.
6. Sample and add seasonings of your choice if needed. Can be thinned with more chicken broth or thickened with cornstarch or flour slurry if needed/desired.

Serves well with warmed tortillas or naan.

As with all recipes, this is a guide and additions and omissions are welcomed to meet your dietary requirements and taste needs.

Dr. Chad Vickers is a is a dual-certified advanced practice registered nurse, specializing in psychiatric-mental health and family practice. Since 2006, he has worked in a variety of settings, including both inpatient and outpatient settings as well as a psychiatric emergency room.