When we sat down and asked for some chile, the waitress looked puzzled. ‘You mean stew?’ she queried. In New Mexico, chile alone usually means just pureed chile pods, used for dunking tortillas or for ladling over burritos. (And the word is always spelled with an E at the end.) Green chile stew is a big hearty meal. In this case it’s made of tender pork chunks and flavorful pieces of carrot, potato, and tomato among the vivid green chile puree.