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New Mexico Cuisine

New Mexico Cuisine

New Mexico Cuisine Recipes

My Hatch Chile Recipes, both Green and Red

August 11, 2019
hatch chile sauce

It’s August, which means that the New Mexico chile harvest is right around the corner. The best comes from Hatch, New Mexico! Therefore, I thought it was high time that I did a round up of my authentic Hatch chile recipes. Not that you need an excuse to eat lots of the stuff  but, did you know that chile is considered a super food? It is rich in vitamins A and C.  It helps to reduce cholesterol and increases your metabolism so it may help you lose weight. It also helps to reduce the chances of developing type II diabetes. The thing I love the most about it is that it is not just hot, (it actually can run from very mild to hotter than blue blazes) it is full of warm spicy flavor. So here we go, my Hatch chile recipes both green and red.

Most popular, I think is my Authentic Green Chile Stew. Remember, this recipe is from a native New Mexican. I think I made this the first time in college. It features ground beef, potatoes and green chiles in a warm, deep flavored broth. My twist is a bit of plain yogurt to soften and mellow the flavors a bit. Now for those of you that don’t care for yogurt, trust me on this, you will still like it. You could substitute sour cream but the yogurt is way lower in fat. 

Next is my Green Chile Sauce. This salsa or sauce for us New Mexicans is akin to catsup for everyone else. It goes on just about everything. Eggs, burritos, burgers, fish, vegetables. The list goes on. I use it in a bunch of my New Mexico Cuisine. Make up a batch on the weekend and then use it throughout the week. This is a cooked salsa with green chile and tomatoes seasoned with garlic, oregano and a touch of cilantro. I use it to slather on New Mexico Huevos Rancheros, in my New Mexico Frittata, Flo’s Tortilla Soup (made in the slow cooker) and it’s essential to my Calabacitas.

Green chile is a classic in corn bread and one of these days I’ll get that recipe done. However, I love Green Chile Cheese Scones. A hint of sweetness, a bit of heat from the green chile, and a touch of savory cheddar cheese. Sit down to one of these on a Sunday Morning with a cup of coffee or tea. Yum! I have also been known to use them instead of a regular bun with hamburgers.

So, there is the green chile, but when you allow them to ripen and then dry, you have New Mexican Red Chile. It usually is not quite as hot as the green. The flavor is more mellow. It is warm and smokey and almost sweet. This red chile is the base for red enchilada sauce. Now, I am a bit lazy when it come to this making this sauce. There are so many great versions of it on the market. The most authentic sauce I know of is Santa Fe Ole. But hang on to your hat, it is HOT. My go to sauce is the “Hatch” brand Red Enchilada Sauce. You can get it in most grocery stores. Use it for easy peasy Spicy Slow Cooker Pulled Chicken or Posole, a traditional New Mexican hominy stew.

Now I have said this before, you can used canned green chiles, but they don’t come close to the flavor of fresh roasted or frozen. I’m just say’n. If you can’t make it to the annual Hatch Chile Festival, you can order chiles directly from the chile capital of the world. Is it worth it? For those of you die hard foodies and chile aficionados, I finally made the pilgrimage to Hatch last year to see if the chiles produced down there really were better than anywhere else in New Mexico. In my opinion, the answer is YES!  And, you can mail order them and roast them yourself. It’s an all day project. Roast them,  peel them and then freeze them. They will last a year. The flavor is unmatched. 

Last year I bought mine directly from the farmer and had him roast them right there for me. While they were still hot, he put them in a big plastic bag so they could steam on the way home. Now the trunk of the car smelled like roasted chiles for a while, but is that a bad thing? For those of you that can’t make the trip, here is a link for the Ten Best Places to Buy Green Chile. 

If that all sounds like way too much work, you can get really good green chile roasted peeled, seeded and frozen through Amazon. There are also a growing number of grocery chains that carry frozen chile. The most common brand is Bueno and it is very good. If you ask, you might be pleasantly surprised that they will order it in for you if they don’t already carry it. Come September there are also more and more enterprising folks that buy a trailer load and haul it north along with a roaster, so look for them starting in September or October. 

I think that fall is my favorite season. Cooler weather, leaves turning and the smell of fresh roasted chile in the air. Ahhhhhh.

Breads New Mexico Cuisine Recipes Sides

New Mexico Green Chile Cheese Scones

May 18, 2018
Green Chile Cheese Scones

In honor of the upcoming royal wedding of Prince Harry and Megan Markle, I bring you New Mexico Green Chile Cheese Scones. I love a royal wedding. It’s as close as you can get these days to a fairy tale. Such a handsome couple, I can’t wait to see her dress. So, when I sit down to watch the wedding, I will probably stream it at my leisure. When I do, I will have a nice pot of Earl Gray tea and one of these scones. It is a special occasion after all.

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Breakfast Main Dishes New Mexico Cuisine Recipes

New Mexico Huevos Rancheros

May 4, 2018

New Mexico Huevos Rancheros are perfect for a weekend or special occasion (can you say Cinco de Mayo) breakfast, brunch or lunch. I wouldn’t be surprised if they are not the most ordered Sunday breakfast item here in the land of enchantment. Fancy without the fuss, they are really more about assembly than anything else.

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Main Dishes New Mexico Cuisine Recipes Soups

Authentic New Mexico Green Chile Stew

January 8, 2018
New Mexico Green Chile Stew

New Mexico Green Chile Stew from a Native New Mexican

Yesterday it was cold and blustery. A perfect day to hang out by the fire with a good book and have a nice hot bowl of authentic New Mexico Green Chile Stew. Ground beef, green chile, and potatoes in a hearty broth. Top it with a bit of shredded cheese, add a flour tortilla along side, and you have a culinary electric blanket on a cold winter evening.

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Main Dishes New Mexico Cuisine Recipes slow cooker Soups


December 31, 2017
New Mexico Posole

My favorite holiday is coming up. New Year’s Day! A fresh start, a brand new year brimming with possibilities. One of my resolutions for 2018 is to take the time to make special days special. So, for New Year’s I am making Posole, a dish that is traditionally reserved for special occasions. It is the perfect winter stew, hearty, spicy, done in the slow cooker. If you can’t find Posole, you can substitute canned hominy.

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Main Dishes New Mexico Cuisine Recipes slow cooker Soups

Flo’s Tortilla Soup

November 12, 2017
Flo's Tortilla Soup

On a weekend, don’t you just want something that takes a few minutes to prepare, can cook for however long (as in the time is flexible), and  will serve a good number of people? Well here is one possibility. Tortilla soup cooked in a crockpot. Vegetables, protein, starch, all cooked in the slow cooker. Just add a few fresh toppings like green onions and cilantro if you like, but avocado and cheese are a must along with crushed up tortilla chips.

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New Mexico Cuisine Recipes Sides

New Mexico Calabacitas

October 29, 2017
New Mexico Calabacitas

Even though I grew up in New Mexico, I did not know about Calabacitas until I had it recently with breakfast. Turns out it is a traditional New Mexico side dish.  It means squash in Spanish and there are tons of ways to make it but zucchini and/or summer squash are the stars. This version includes cheese which you could leave out to make it a bit more low-calorie. I love the cheese though.

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Appetizers Breakfast Cooking Main Dishes New Mexico Cuisine Recipes

New Mexico Frittata

August 6, 2017
New Mexico Frittata

I made this on the fly a few mornings ago and oh my gosh. What a keeper! This frittata is great fresh from the oven, the next day warmed up in the microwave or at room temperature. If possible, cook it in a cast iron pan.

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Cooking New Mexico Cuisine Recipes Sides

Flo’s New Mexico Green Chile Salsa

August 5, 2017
Flo' New Mexico Green Chile Salsa

New Mexico Green Chile Salsa, we use it like ketchup

There is nothing like New Mexico green chile. It’s not like jalapeños or habanero peppers. The first thing you taste is not just heat, it’s flavor. New Mexico Greene Chile Salsa is like ketchup anywhere else. You can put it on almost anything. Eggs, chicken, vegetables, hamburgers, burritos, enchiladas, the list goes on. Check out my New Mexico Frittata, to get started.

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Main Dishes New Mexico Cuisine Recipes slow cooker Soups

Flo’s Chili

July 30, 2017
Flo's Chili

The Estancia Valley of Torrance County New Mexico is known for it’s Pinto Beans. Now I have never really been a fan of Pinto Beans until I picked up a bag at the local feed and hardware store. Oh my gosh, so much better than what you buy at the grocery store. I don’t know if it’s that they are fresher, but my guess is as with wine grapes, it’s all about the soil and the water. If you can pick up some local beans via a farmer’s market or produce stand, do it. The best way to cook them is in a slow cooker. Sort, soak, slow cook. The only thing I add is water and a bay leaf.

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