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.

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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.

Celebrating Hatch New Mexico Green Chile

Central Market locations in Texas and an assortment of Tex-Mex restaurants usually set aside a couple weekends this time of year to celebrate the green Hatch chile harvest.

Not wanting to miss out, I zipped over to the Central Market Dallas location last Friday. They had a couple guys out front flame roasting the famous New Mexican chile by the case. Inside the store were various displays of fresh Hatch chile that you could buy bulk. “A” list pods, I should mention.
Central Market is known for their in-house bakery, among other things, so I picked up some hamburger buns and sourdough bread baked with bits of Hatch chile. You could also buy hamburger patties or sausage with the New Mexico green goodness mixed in. Those I passed because it’s pretty easy to make your own at home.

I also got home with a case of Hatch chile that had been fire roasted an hour or so before. The inside of my car still smells like roasted New Mexican chili, but who’s complaining? I’ll have to admit that the chiles looked pretty ugly with a real good toasting put on them. But the outer skin slides off real easy.

It’s New Mexico Chile Season

You know the Hatch chile season is really underway when you walk into a Walmart in Rowlett, Texas and come face to face with long green New Mexican chile goodness.

What surprised me a little was the improved quality of the green Hatch chili pods over what I had seen the other day at a local Albertsons.

These green chile pods were closer to “A” list. Sure there were some small curly pods to avoid, but plenty of long, flat, heavy green chiles. The kind to take home to Mama Relleno, if you know what I mean.  And I think you do.