Cheryl Talks with Santa Fe Culinary Icon Bumble Bee Bob Weil

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Cheryl Alters Jamison talks with Bumble Bee Bob Weil, proprietor of Bumble Bee’s Baja Grill in Santa Fe

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Bumble Bee’s Baja Grill’s Chicken Green Chile Stew


Bumble Bee Bob Weil shared this recipe. If you already have your own green chile sauce on hand, you can skip making his.


Serves 6


Stew Base

1 quart (4 cups) prepared green chile sauce (see below)

1 cup chicken stock

½ cup water

1 medium russet potato, peeled and diced



Approximately 1 pound shredded roasted chicken, warmed

12 ounces grated Cheddar cheese

Crushed tortilla chips

12 ounces fresh pico de gallo or other chunky salsa

6 ounces sour cream

Chopped fresh cilantro

Chopped scallions


Combine the green chile sauce, stock, water, and potato in a saucepan. Bring to a boil, then reduce to a low simmer and cook until potatoes are soft, about 20 minutes.


Divide chicken, cheese, and tortilla chips evenly among bowls. Ladle the stew base into the bowls. Top each with pico de gallo, sour cream, cilantro, and scallions. Serve hot.



Green Chile Sauce


2 tablespoons canola oil

½ cup onion, diced

4 garlic cloves, minced

1 cup canned diced tomatoes, with juice

1 pound chopped roasted New Mexican green chile, fresh or thawed frozen

1 teaspoon dried Mexican oregano

1 handful crushed tortilla chips

1 cup chicken stock


1 to 2 teaspoons white vinegar


Warm the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and cook until slightly soft, about 5 minutes. Add the tomatoes and cook for 5 minutes more. Add the green chile, oregano, tortilla chips, and chicken stock, and salt to taste, and reduce the heat to medium-low. Cook for about 30 minutes more. Add more salt, if needed, and a bit of vinegar to balance the flavor.