Just in time for New Year’s day, a recipe to warm your heart (along with other organs), as well as an option to bring luck in the New Year: New Mexico Green Chile Stew. I first tried this recipe about 30 years ago in the heyday of the long-gone Chile-Heads email list and website. The recipe calls for poblano chiles. If you can find Hatch green chiles, the recipe will be better. We recommend a zinfandel or robust pinot noir to accompany this goodie. Serve over rice. Enjoy!
Tony Lima has been a California wine fan since arriving in California from the east coast in 1974. He's lived the growth and expansion of the industry first hand. He's seen the fickle California Wine consumer fads pop up and burst... the craze for Zinfandel, then oaky Chardonnay, then Merlot, now Pinot Noir. His day job was Professor of Economics at California State University located in Hayward. (He retired in 2016.) His undergrad degree in chemical engineering (MIT) and his MBA ( Harvard) and Ph.D. Economics (Stanford) are the root of his interest in the Business of Wine. He is a card-carrying member of the AAWE - American Association of Wine Economists.
