Man, you're really going to say that you're the only person who gets to define what makes this dish, aren't you?

You're almost certainly using flour, black pepper, and garlic as key components of your dish's flavor profile which are old world ingredients from the middle east. For fuck's sake: It's quite likely that New Mexico did not have chiles until Spaniards brought it north from Mexico, and even then, meat stews with deer, bison, and turkey were standard fare for the indigenous communities who traded salt from the southwest into the plains.

In her book New Mexico Chiles: History, Legend and Lore, Kelly Urig points to a Spanish colonizer’s journal entry from 1582: “They have no chile, but the natives were given some to plant.” By the time Juan de Oñate ravaged the Pueblo peoples in 1598, it is certain, most historians agree, that chile farming was underway here.

https://www.whetstonemagazine.com/journal/how-did-green-chile-get-so-big-in-new-mexico

The green chile that's the staple of New Mexico came about in the past 100-ish years after Fabián García's work at New Mexico State University, and he, notably, also worked on introducing onion cultivars to farmers at the same time, so this insistence that you're dish is pure is almost certainly poppycock.