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White Chicken Chili

Any time of year I look forward to using New Mexican chile in dishes like stews, cauldillo and chili. Hatch green chile goes great with chicken.

Adding white beans like Great Northern adds extra protein. Here’s what you’ll need:


* 1 tablespoon olive oil
* 1 white onion, chopped
* 3 cloves garlic, crushed
* 1 (4 ounce) can diced jalapeno
* 1 (4 ounce) can chopped Hatch green chile
* 2 teaspoons ground cumin
* 1 teaspoon dried oregano
* 1 teaspoon ground New Mexican chile powder
* 2 (14.5 ounce) cans chicken broth
* 1 pound skinless boneless chicken tenders
* 2 (15 ounce) cans white beans
* 1 cup shredded Pepper Jack cheese



1. Cut chicken tenders into bite sized pieces. Heat the oil in a large saucepan over medium-low heat. Saute chicken until no longer pink, pour off juices. Add onion and slowly cook and stir until tender. Mix in the garlic, jalapeno, Hatch green chile, cumin, oregano and New Mexican chili powder. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth and white beans. Simmer 15 minutes, stirring occasionally.
2. Remove the mixture from heat. Slowly stir in the cheese until melted.

If you want to really kick up the heat, add a Bhut Jolokia pepper. (CAUTION-Bhut Jolokia is one of the world’s hottest peppers)

Serve warm with tortillas, chips and salsa on the side.

Harry’s Pork and New Mexican Chile

This recipe is from my father-in-law Harry who has been enjoying New Mexican chile for over 75 years. Besides the hatch chiles, this recipe is a good way to use country style pork ribs when you see them on sale.

You’ll need:

2 lbs country style pork ribs trimmed of bone and fat, cut to bite sized pieces
2 medium potatoes diced
1 small or 1/2 medium onion, white or yellow chopped
4 oz can of chopped Hatch green chile or New Mexican chile you’ve prepared
1 can green enchilada sauce preferably Hatch
1/2 tsp each garlic powder and cumin
salt and fresh ground black pepper to taste
1 tbs olive or vegetable oil

In a large skillet over medium heat add oil and brown the pork, drain.  Add onions, cook to soften. Add hatch chili, enchilada sauce, potatoes and seasonings. Cover and simmer until pork is done and the potatoes are tender, about 30 minutes. Serve with warm tortillas and a salad or fresh fruit.

Ruth’s Squash and New Mexican Chile Casserole

This is a super easy casserole dish that my late mother-in-law Ruth Schneider used to make. It combines a common summer veggie with the zing of New Mexican chili. You may even have the veggie in your home garden. The list of ingredients is short:

2 good sized zucchini squash
1 cup or 2 4 oz cans of chopped hatch chile, green
1 cup of Colby or Cheddar cheese shredded
1 cup of seasoned bread crumbs

Pre-heat your oven to 350 degrees F. Peel, slice and boil until tender the zucchini.  Drain well.  Spray a 2-quart casserole dish with non-stick cooking spray.  Olive oil would be good.  Layer the squash, cheese and New Mexican chile, green. Add the seasoned bread crumbs to the top of the final layer.  Bake for 30 minutes or until cheese is melted and the top is a golden brown.

Cheesy Ham and New Mexican Chile Casserole

Here is a quick and easy way to use up some left-over ham and get your fix of New Mexican chili.  Preheat your oven to 400 degrees F and fetch a 2 quart casserole dish. Here is what else you’ll need:

1 package of scalloped potatoes with sauce pack in the box
2 cups of hot water
3/4 cup milk
1 1/2 cups of cooked diced ham (or chicken if that is what’s on hand)
1 cup of your favorite cheese shredded, about 4 ounces
1  4 oz can of of sliced mushrooms, drained
2  4 oz cans of chopped Hatch chile, green, or to taste. 

Mix the potatoes, sauce mix and hot water in ungreased 2-quart casserole dish.  Stir in remaining ingredients including the New Mexican chile.  Bake uncovered 40 to 45 minutes or until potatoes are tender.  Let casserole rest 5 minutes and serve.

New Mexican Chile Meets Southern New Year Tradition

My wife is among those who out of tradition want to have some black-eyed peas on New Year’s day. She likes them and wants to eat them for “good luck.” I’m less enthusiastic about the peas and believe that it is bad luck to be superstitious.

After seeing a recipe that suggested adding black-eyed peas to home made salsa to keep the New Year tradition alive I decided to try the same with Pico de Gallo and of course include New Mexican chili.

In a medium bowl, combine the following ingredients. The amount of each item to use is only a rough guide. Feel free to adjust the amounts to suite your own taste. For example, if you aren’t real familiar with cilantro, use it sparingly at first. It can be an acquired taste. It is best to mix it all up then cover and refrigerate overnight to let the flavors marinate. Chop everything fine.

5 Roma tomatoes or about 2 cups of your favorite tomato
2 fresh jalapeno peppers. De-seed and de-vein one of them to control heat. Or don’t, your call.
4 oz can or 1/2 cup chopped Hatch chile, green.
1/4 cup each white, red, and green onion. Include tops of green onion
1/4 cup packed fresh cilantro leaves
Juice of one lime
2 tbs apple cider vinegar
2 tbs olive oil
1 tsp kosher salt plus a few grinds of fresh black pepper
1/2 cup of canned black-eyed peas rinsed

Mix well with a spoon to combine. Serve with tortilla chips. It can also be used to top hamburgers or sandwiches. Throw some on your eggs in the morning and give your day a zesty start.