Ok, you got me with this one. It has been cold and rainy and I was so intrigued by your description, that I had to go on a hunt and may end up making it for dinner.
I found three recipes, two have potatoes and one does not. Apparently, the recipes with potatoes are Pueblo Style. The first recipe I found at http://albuquerque.about.com/od/fooddrink/r/Green-Chile-Stew-New-Mexico-Style.htm
Green Chile Stew, New Mexico Style
Green chile stew is a New Mexico staple, and you'll find it on the menu at many of Albuquerque's New Mexican restaurants. There are many ways to make it, but this recipe is the simple base used by many cooks. Build on it to make it your own, using freshly roasted chile from the market when available.
2 pounds of cubed pork
1 pint canned tomatoes, or 2 large fresh tomatoes
2 cups cubed potatoes, red or white
1 1/2 cups diced onion
1 TBL minced garlic
2 cups roasted, peeled, chopped green chile--or to taste
Put 6 cups of water in a pot and put in the meat. Boil until done.
Add the potatoes and simmer for about 30 minutes, or until they are soft when pierced with a fork. Add the other ingredients and simmer for about 15 to 20 minutes more. Add salt to taste. Some prefer to brown the meat before adding to the stew. This method of boiling is the classic, old fashioned style stew.
To make the stew vegetarian/vegan, omit the pork. Start with 6 cups of vegetable broth and add the potatoes. Boil until soft and add the other ingredients.
The quality of the chile in New Mexico is high. Many use only Hatch chile, which is available fresh in season. Many buy it in bulk and freeze for use throughout the winter. Use fresh if it's available, canned or frozen if not. In the southwest, frozen is available at local groceries.
Many enjoy their chile stew with cilantro. If it's available, add 2 TBL of the chopped herb to your stew as you serve it in bowls. Nothing goes better with green chile stew than a fresh, flour tortilla. Warm one and enjoy with your stew! 8 servings
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The other two recipes I actually found exploring the Smith Grocery Web site, sometimes grocery websites list not only the product but the ingredients and I was hoping that if I could find the ingredient list, I could go from there. I did find the recipe section, probably not the same as the one from the deli, but maybe close enough and with some tweaking who knows.
Pueblo Green Chile Stew
2 lbs boneless pork sirloin, OR shoulder, cubed
1 Tbs vegetable oil
3 cans ( 12-oz) corn kernels, drained
2 stalks celery, diced
2 medium potatoes, diced
2 medium tomatoes, coarsely chopped
3 cans (4-oz) green chiles, diced
4 cans chicken broth
In large Dutch oven or deep skillet with lid, brown pork cubes in oil over medium-high heat until lightly browned. Add rest of ingredients to pot; cover and simmer for 1 hour. Serve hot with fresh corn or flour tortillas. 8 Servings
Chile Verde
3 Tbs vegetable oil
1 cup chopped onion
3 cloves garlic, finely chopped
3 pounds pork tenderloin or boneless pork chops, cut into 1/2 inch pieces
1/4 cup all-purpose flour
3 1/2 cups recipe-ready diced tomatoes, undrained
2 cups (two 7-ounce cans) ORTEGA diced green chiles
3/4 cup chicken broth
1/2 tsp salt
Heat vegetable oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally for 2-3 minutes or until onion is tender. Add pork and flour; cook, stirring frequently for 3-5 minutes or until pork is no longer pink. Add tomatoes with juice, chiles, broth and salt. Bring to a boil. Reduce heat to medium-low; cover partially. Cook, stirring occasionally for 15-20 minutes or until sauce is thickened. 8 Servings
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Most of the other recipes I found, were pretty much the same, but some did suggest adding a bit of brown sugar to tame the heat. Once you find the base recipe that is closest to what you remember, you can customize it and hopefully it will end up being what you are looking for. One last thought, if you tried getting the recipe from the corporate end and not the actual store, you could try calling the Deli at the Store you used to get it at and ask them for the list of ingredients and any other information they might be able to share. Maybe if you share what you put in your post above, they just might help you out. Good luck and if you find a good recipe please share it.
tkins
