An authentic bowlful of soulful!This spicy, absolutely delicious Mexican stew is meant to be eaten by tearing off small pieces of warmed flour tortillas and placing the stew within them. This stew also makes great fried taquitos!

This is meant to be a thin brothed stew for bread dipping but, feel free to thicken it.

Lima beans absorb the flavors of the stew they are cooked in, and when simmered overnight, turn dishes creamy. This stew with cured bacon, seared pork steak, onion, garlic, chipotle spices, roma tomatoes, lemon and pine apple makes the best creamy stew.When done, the meat and bacon are shredded fine with forks and mixed in with the stew.

Here in New Mexico, we put spicy Hatch Green Chilies in literally almost everything we eat and, usually wrap them up in warm, fresh flour tortillas. Hell, I'm surprised we haven't invented green chile pancakes or ice cream with them at this point. Yup. We're all that addicted. Even the kiddos.Anyway, my 7 to 8 year old students absolutely adore Spicy Southern BBQ Pulled Pork as well as Green Chile Stew. With that, I charged them today with creating a Mexican Green Chile Pulled Pork dish all by themselves. Well, they couldn't decide if they wanted sandwiches or stew so together, they compromised. Both dishes were made from the same green chile batch.This is such an easy recipe, know my students all ate hot dogs and hamburgers and, played endless Marco Polo in the pool while their pork roast slowly simmered away. Taking breaks only to layer their scrumptious dishes. So darned cute! ♡You do have the option of serving this dish wet or dry. Depending upon the amount of broth you add to it. If serving on the wet side - like a stew - use flour tortillas to dip in it. Dry, on the other hand, works with just about anything.Put this [dry] deliciously spicy, flavorful meat in flour or corn tortillas, on tacos, tortas, tostadas, in rolled deep fried taquitos, burritos, sopes, with tortilla chips, enchiladas, chimichangas or even on buns. This really is one heck of a versatile recipe!Created, documented and photographed solely by my imaginative, brilliant, adventurous, adorable, tiny little students! I swear - KIDS ROCK!

This was my newest 6 year old student's first attempt at making Green Chili Chicken Stew. Man was it delicious or what!? Especially with the warm flour tortillas, fresh chips and extra cilantro served to the side! Excellent work kiddos! You all do make me so stinking proud!

Don't forget the warm flour Tortillas or chips for dipping!

Well, it was Wednesday in the O'Brien Shire & those of you in the know - knows what that means. "Its clean out the crispers, freezers and rotate the pantries time!" With that, my 6 and 7 year old students can make anything their crazy little hearts desire. Today, rainy and windy as it is, they chose a tummy soothing peppered stew. Delicious work kiddos and great shortcuts! You know me well! I'm all about the shortcuts!

It was one of my 8 year old students graduation day today. For Callies' finale, she was charged with teaching her very own class - completely unassisted. While being video taped no less! This is the dish she chose at a moments notice. [i swear these little munchkins literally crave their red and green chiles here!]What I was impressed with was her immediate versitality. She found herself without fresh red and green tomatoes and celery so, she improvised with Rotell and celery seed. Yup! She didn't miss a beat! She also served her dish with baked Jalapeño Corn Bread. It was absolutely delicious! She also made her own tortilla chips! She wanted to make her own chicken stock from her Rotisserie chicken carcass but didn't have the time.All photos and instructions are posted solely by her tiny little adventurous fingers. Congratulations Callie!

You can pan sear your meat before you cook it in your broth. However, it's not necessary to building any additional flavor or tenderizing the meat in this dish. She'll simmer far too long to worry about any of that.If you do chose to pan sear, allow your roast to sit out on the counter for 40 + minutes to relax and warm a bit. Then, season with sea salt / pepper and sear on high - on all sides - in oil in a cast iron skillet or comparison.

Wednesday's here in the O'Brien Shire are usually reserved for freezer, pantry and crisper thinning days. Here's what my energetic students created.Ten minutes prep time is all this comfort food takes for you and your family. In fact, two of my 8 year old students knocked this stew out in less than five early this morning. Seriously, just set it and forget it!

I tell ya. Anytime my seven and eight year old students tell me they want to work with something like oxtails - I'm on it like white sausage gravy on homemade biscuits!If you love beef stew - you'll love this stew as well! This is a rich, delicious, fatty stew that's perfect for Fall and Winter weather meals. Especially with warm fresh, soft bread for dipping! This is also a very forgiving recipe that allows you to add or subtract most any ingredient. Heck, one of my students even added last night's shredded Carnitas to his oxtail stew. Freaking delicious! Great work kiddos!Know that oxtails are a bit pricier than traditional roasts. About $10.00 per 1.5 pounds. But, they're definitely worth the extra cost.

A good way to use up any kind of homemade or storebought salsa. This one was made using some salsa quemada from the farmers market that wasn't going to keep that long in the fridge.Works great with chicken thigh meat, too.I like to serve over steamed rice or with crusty bread.