In northern New Mexico, green chile stew is legendary. Everybody makes it, everybody eats it, and everybody loves it, even if everybody makes a different version—with or without potatoes, or tomatoes, or cumin, or tomatillos, or cilantro, but never without a healthy amount of green chile. Pork stew is the favorite, but it can be made with lamb, beef, chicken, or turkey too. Green chile stew is good any time of year, but it is especially welcome on a cold winter night. It makes a great burrito with rice and beans, but I like it best in a bowl, with warm, thick corn tortillas on the side.