New Mexico is the chile pepper capitol of the US, particularly the areas around Las Cruces and Hatch, although they are grown in the Santa Fe area also. The most popular varieties are NM 6/4, NM Joe Parker and Big Jim, which are larger and a bit hotter than the first two varieties. The pepper harvest extends from late August through late October. Fresh chiles are available in supermarkets, Latino markets and from online vendors who will ship them to you at a premium price.
NM chiles are fleshy green, tapered pods ranging from 6 to 9 inches long and about 1 1/2"in diameter. They are generally mild but some varieties can be very hot. You'll find green chiles perfect for roasting, stuffing, frying - or freezing for later use. The flavor of roasted green chiles is incomparable. You can enjoy them best right after roasting by simply folding one in a warm corn tortilla with a bit of garlic butter spread on it. Yum!
Green chiles are available canned whole or chopped nearly everywhere in the US and are a great addition to many dishes, most especially Mexican dishes. Here is an eclectic collection of green chile recipes for your enjoyment. You can add more heat to mild green chiles by adding dried hot red pepper, hot sauce, or diced Serrano or Jalapeno peppers to your recipe.
Judy
Chile Verde
(Green Chile Sauce)
http://www.vivanewmexico.com/
- 1 tablespoon shortening
- 1/2 cup chopped onion
- 1 clove garlic, chopped
- 2 tablespoons flour
- 1 cup chopped green chile*
- 1 cup chicken broth
- 3/4 teaspoon salt
1. Heat shortening in a medium-sized skillet on medium heat.
2. Sauté the chopped onion and garlic in shortening. Add flour and cook
for 1 minute.
3.Add all remaining ingredients and simmer for 20 minutes.
*Varied amounts may be used.
Yield: Approsimately 2 cups
Chiles Rellenos Norte Nuevo Mexicanos
(Northern New Mexico-style Stuffed Green Chiles)
http://www.vivanewmexico.com/
- 1/2 pound lean ground beef
- 1/4 cup finely chopped onion
- 2 tablespoons flour
- 1 1/2 cups beef bouillon
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon oregano.
- 1/4 teaspoon cumin
- 1 cup chopped green chile*
- 4 eggs
- 4 whole green chiles, stems removed
- 1/4 pound sharp cheddar cheese
1. Fry ground beef and onion in a medium-sized skillet at medium
heat unti beef is browned. Drain.
