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.

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.

Swiss Green Hatch Chile Cheese Dog

Green chile and Swiss cheese hotdogs
Green chile and Swiss cheese hotdogs

Say that three times fast.

Here is a quick and easy recipe for New Mexican  chile dogs with Swiss Cheese instead of the usual Cheddar. I really like the combination of Swiss Cheese and green chile. It’s an pleasing pairing of flavors and rather mild since dairy products put a damper on the heat of any kind of chiles.

Here is what you’ll need..
1 4 oz can of chopped green Hatch chile.  Or use fresh New Mexican chili if you’ve got it.
1 package of hot dogs. I’m using turkey dogs to keep down the fat content.
1 package of hot dog buns. I use whole wheat for the grains and fiber.
Swiss Cheese slices. Real cheese please.
Table mustard, regular yellow or Dijon style (optional)
Zap the hot dogs in the microwave. Apply mustard to the inside of the buns if using,then add Swiss cheese forming a cradle for the dogs. Place the cooked hot dogs on the cheese and top with chopped Hatch green chile, about two tablespoons. Place in hot toaster oven or return to microwave long enough to melt cheese.

Remove and enjoy! This is an easy and quick way to make friends with New Mexico green chile.

Caldillo-Slow Cooked Green Chile Goodness

We were painting the utility closet where my Crock pot lives and moving it got me thinking about caldillo. It is a stew of sorts but with the flavors kicked way up through the use of New Mexico green chile and other Southwest seasonings.

I like to use a Crockpot so that the stew meat comes out fork tender. And this recipe from my wife’s side of the family has a surprise ingredient.

We always throw a cup of black coffee into the caldillo. Yup, a cup of coffee.

Into a Crockpot or slow cooker, add the following:

1 and 1/2 lbs of beef or pork stew meat cut into bite sized pieces
2 4 oz cans of chopped green chile, preferably Hatch
1 whole fresh jalape�o
1 medium white or yellow onion chopped
2-3 medium potatoes peeled and chopped into bite sized pieces
1 14.5 oz can of diced stewed tomatoes
4 cloves of garlic minced
1 teaspoon each of ground cumin and coriander
Salt and pepper to taste
1 cup of black coffee, left over from breakfast is fine.

Get everything in the Crockpot and add enough water to cover ingredients. Add more jalapenos or a couple of Serrano peppers if you like your caldillo hotter. Cook on high 4to 5 hours until potatoes are tender. 8-10 hours on low.

Serve in bowls with warm tortillas on the side.

Chile Beef Cake

Here’s a recipe that is dirt simple yet has plenty of New Mexico green chile goodness. You’ll need a large skillet (10-12 inch variety) and the following ingredients..

1 pound ground beef
1 medium onion, chopped
1 tablespoon chile powder
1/2 teaspoon garlic salt
1 can 14.5 oz diced tomatoes
1 8 oz can whole kernel corn, drained
2 cans 4 oz of chopped green chile preferably Hatch
1 and 1/2 cups of cooked rice
1 cup of shredded Cheddar cheese

Cook beef and onion in the skillet over medium heat until beef is brown and crumbled.Drain and return to skillet. Stir in all other ingredients except the cheese and cook until everything is heated through. Transfer to plates and sprinkle the cheese on top.