New Mexican chile

Harry’s Pork and New Mexican Chile

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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

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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

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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

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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.

Turkey Soup With New Mexican Chile

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This recipe is less about the New Mexican chili and more about what the heck to do with all that turkey you have left over from the holiday dinners. More specifically, the bits and pieces of dark meat scattered about the platter. Sure, the breast meat will find its way into sandwiches and omelet’s faster than Uncle Purvis can scratch himself and ask for seconds, but what about the lowly chunks of wing and thigh meat?

Whack that dark meat into bite sized pieces then break out a big pot and a can opener. This one is easy but mighty tasty with green Hatch chile.

You’ll need:

2 14.5 oz cans of diced stewed tomatoes. Don’t drain.
1 or 2 cans of chicken broth
1 pound of left over turkey meat
1 green pepper cut into bite sized pieces
1 4 oz can of New Mexican chile preferably green Hatch chile
1 7 oz can of whole kernel corn, drained
1 small can of sliced black olives
3/4 cup of that weird salsa you got for Christmas. Now is the time to use it.
1 tsp ground cumin
1 tsp dried crushed basil
1 tsp granulated garlic
salt and pepper to taste

In your large pot, combine all ingredients, bring to a boil then reduce heat and simmer for 15 minutes. If you want to make it really hot, throw in a Bhut Jolokia.  Serve in soup bowls with warm tortillas on the side. Optional toppings for the soup include chopped green onions with the green tops, fresh cilantro and shredded cheese.