A hearty, satisfying dish, this soup or stew-like meal is made with New Mexican (Hatch) Chiles. These are not super-spicy, but are more flavorful and earthy with a medium kick.
Serve with garnishes at the table. I like a good squeeze of lime and some thin-sliced radishes and cabbage to push into the broth.
Special equipment needed: a large heavy pot for the soup and either a blender or food processor to make the chile sauce