You can chart the course of fall in New Mexico by when the smell of Chile scorching in the roaster gives way to the scent of pinon on the chilly air. And any New Mexican bruja or Curandera worth her salt will tell you that Green Chile Stew will cure what ails you, or prevent it in the first place. This version is cooked in the fashion of a Louisiana gumbo, in that it is based on a roux and uses a bit of filé in the seasoning, hence the name.

Green Chile Gumbo (Makes 8 quarts!)

Soak overnight:
1 c. black beans, dry
1 c. cannellini beans, dry
1 c. red beans, dry

Roux
3/4 c. olive oil
2 Tbs. butter
3/4 c. all-purpose flour
3 Tbs. powdered green chile (optional)

2 qt. stock (vegetable, chicken, ect.)
1 lg. sweet onion, med. chop
1/2 head of garlic, diced
1 whole head roasted garlic
1 lg. zucchini, diced
2 lg. carrots, quartered lengthwise, then chopped
4 med. potatoes, peeled & diced
2 ears fresh corn (cut off the cob)
1 lb. hot New Mexico green chile (2 lbs. if not using the powdered chile in Roux)
2 Tbs. coarse brown mustard
1 Tbs. tomato paste

1 Tbs. smoked paprika, sweet
3 Tbs. cumin
1-2 tsp fresh coarse ground black pepper
brown sugar, to taste
salt, to taste
1 Tbs. filé powder

3 Tbs. chopped fresh cilantro
3 Tbs. chopped fresh oregano

Start by adding the oil to a heavy bottom 8-quart stock pot and saute the garlic and onions until soft and carmelized. Now begin incorporating the flour a bit at a time. Continue to cook the roux until you have achieved a light nut brown color and taste. Add the optional green chile powder at this point.

Begin to add the cold stock, a bit at a time, stirring constantly as the roux thickens. Next add the beans and water as necessary to thin the base. Once the beans are mostly cooked, add the potatoes, carrots & corn and continue to simmer until the veggies are all cooked but still crisp. Stir in the chopped green chile, tomato paste, mustard, cumin and paprika and continue to simmer. Top with enough liquid to fill the remainder of the stock pot. If the stew thins too much, use the cooking liquid as the base for an additional roux infusion in a seperate pot, and add the new roux back to the simmering gumbo.

Once the beans are entirely cooked season the stew with salt, pepper and filé powder, then stir in the herbs and remove from heat. Serves many.