It must be September

5 years ago when we first moved to New Mexico there was this smell everywhere we went, that we couldn't figure out. We finally asked someone and they told us it was the chile's being roasted. We so didn't get it. Fast forward five years and we can hardly wait for September because that means that the green chile's are ready for roasting and that means Green Chile Chicken Cheese Stew. Yummy. In fact that is what is on the menu tonight.
This can be found at every grocery store in NM plus at all the farmers markets.

For those that want a taste of NM here is the recipe.

3 Chicken Breasts
1/2 Onion
3 celery stalks
3 carrots
3 green chili's
4 cloves of garlic

Cut the vegetables into large pieces and place in a pan with the chicken breasts with a lot of water and salt. Let cook between 1-2.5 hours. Take chicken breasts out and shred. Place the vegetables in a food processor with a little liquid from pan. Add 3 roasted chili peppers. Puree. Drain broth from pan to get out all the little bits you don't want. Add half the broth back into the pan, add the pureed vegetables, and the chicken. In a separate bowl pour about 1 pint of heavy cream add corn starch and combine, once all the corn starch is dissolved add to the broth, add in 2 packages grated cheese. Let simmer, about 30 minutes. Serve with warm tortillas.