The Green Chile runs deep in the mashup of American Southwest culture. On menus it is always “green chile“ or maybe “green chili” but depending on the state or restaurant might show up at your table whole roasted, roasted and diced with garlic like a warm salsa, or here in Denver, CO, stewed. Over time Denver has developed its own unique stewed Green Chile using either Hatch New Mexico or Pueblo Colorad varieties, usually thickened with wheat or corn flour to make a gravy that is served smothered on a burrito or in a bowl with a tortilla for dipping. My recipe is developed from an old Rocky Mountain News article (pre-google) that had the recipe from the Denver institution that is Sam’s No. 3. I adapted current “Bowl” culture to make it it’s own entree and volia, Denver Green Chile Bowl.