What could be better after 14 straight hours of rain than a big pot of hearty, spicy green chile stew? I’ll tell you what: a warm, dry hotel room with a king sized bed and down comforter, that’s what. But, if you’re committed to roughing it and finishing your camping trip despite the weather, then a big hearty pot of stew will have to do. Add in a nice warm fire and you’ll be glad you didn’t give up and get a hotel after all.
We used a 5 quart cast iron dutch oven to make our stew. I cut the carrots and celery ahead of time and packed them in the cooler in a ziplock bag. The chiles were roasted, peeled and chopped at home too.
Once our fire had some nice coals, we chopped an onion and 4 red potatoes and added them along with the carrots and celery to the dutch oven. We added just enough veggie broth to cover the veggies and placed the oven over the fire with the lid on.
After about 20 minutes the veggies were tender and the water was boiling. We added a 28oz can of diced tomatoes, a can of pinto beans, and about a cup of chopped roasted green chile and continued cooking, lid on, for another 15 minutes until the flavors had blended and the stew was thick.
Then we served big giant steaming bowls of stew topped with shredded cheddar cheese and warm flour tortillas. It wasn’t exactly a cozy hotel room, but it made me feel just about as warm and happy.
Campfire Green Chile Stew
2 celery stalks, chopped
2 carrots, chopped
1 onion, diced
4-5 red potatoes, cleaned and diced
6-8 cups veggie broth or water and vegetable bouillon
1 28oz can diced tomatoes
1 can pinto beans
1 cup chopped, roasted green chile
salt and pepper to taste
cheddar cheese and tortillas