Green chile stew

The bowl that marks chile season turning into winter. Roasted green chile goes in by the cupful with cubed pork or beef and potatoes, and the chile does most of the seasoning, so the broth stays thin and sharp rather than thick and floury. It is the green answer to the state question, served in a bowl. Order it with a warm flour tortilla for the bottom of the bowl. Cooks should start with roasted New Mexico green chile, fresh in late summer or frozen the rest of the year; a stew made with bell peppers or canned mild green chiles tastes like a different dish.