Mexican Recipes/ Sauce/ Soup

Green Chile New Mexican Style

New Mexican Green Chile
New Mexican Green Chile, of which I prefer Hatch chiles is amazing. Spicy and fresh roasted green chiles make this chile  unbeatable.

New Mexican Green Chile

Green chile is one food that always causes a debate. Especially in Colorado. Where does one find the best green chile? Is it vegetarian or with pork? Does it use Hatch chiles or other varieties? Is it spicy? Does it use cornstarch or flour? And what about tomatoes? So many questions and enough to give one a giant headache.

Let’s start dispelling some myths. I like Hatch chiles. Hatch chiles are just chiles that are grown in Hatch, New Mexico. Somehow, perhaps because of their climate, these chiles are spicy sweet with a smoky overtone. This is what I’m familiar with. Depending on the variety of chile grown, they can be spicy or not so spicy. I can assure you that if you go to the chile stands on South Federal you will find many varieties of chiles. Though I do love Pueblo chiles, grown in Pueblo, Colorado I like making green chile with Hatch chiles, because Pueblo chiles have great flavor but a thicker skin.

I believe I make my green chile New Mexican style. A few notes here: I do not use pork in my chile. I may or may not use chicken broth. I do not use tomatoes and if you spy a red color in my photos it is because some green chiles are picked riper than others. This makes them turn red! I prefer unadulterated chile. In other words, I just want to taste the chile!

This green chile recipe can be used as a green chile sauce on enchiladas or tamales and it can also be eaten straight up with perhaps a flour tortilla on the side. It can be made thicker or thinner depending on what you are using it for. Merely add more broth or water.

New Mexican green chile

Fall is the time for green chilies. If you aren’t from the WEST, then you may not be aware of that. Green chilies are harvested in the fall after they have had plenty of time to grow and get plump, shiny and delicious. Depending on what variety you buy determines how spicy they will be. I prefer a mild Hatch green chile from Hatch, New Mexico. Plus I like to add about 25% hot chilies, also from Hatch, and that way I can control the spiciness of my chile. Some people like it really HOT so they make their chili using the spicy variety. This is my way of warning you to watch out before you taste an unknown chile!

I buy my green chile off the street in bushels from vendors that have driven up from New Mexico. They actually roast them while you watch which creates that specific chile smell, which to me means fall. Really, you should carry your own tortillas so you can wrap one up and eat it right there. Man, they are soooo good. (The reason you roast them is to take off the skin of the pepper, which can be quite thick. If you want, you can do it on a grill, but it saves a step to have someone do it for you. After they are roasted, you still have to take the skin off, but without the roasting it would be next to impossible.  After the chiles are roasted they are placed in a big plastic garbage bag to steam. This enables one to get the skins off easily.

It took me a few seasons to really get my chile the way I like it. Many people add tomatoes or cubes of pork, but like I said I prefer the taste of pure unadulterated chile. Chile is quite simple to make once the formula is right. Many books say that what I make is a green chile sauce, however  you can use it not just as a sauce but as a soup like any other. The thickness of the chili is determined by you. Thickening can be done with a bit of flour mixed with water and stirred into a warm broth. Stir it well so that it doesn’t turn into cooked lumps of flour. Let it cook a bit and it will thicken.

To make a green chile sauce, well that is if you don’t want this rustic, glorious texture, merely use an immersion blender to puree the green chile mixture. I have never done this, but this does create a more delicate sauce. You will probably have to put it through a strainer, because you are bound to have some of the roasted peel in there.

Green Chile Recipe

How to peel a roasted green chile:

After they have steamed, hold the chile by the stem and slide your fingers from the top down to the tip. Some are roasted more than others and I have found that there is a skill to roasting peppers. Too much roasting means too much skin has come off. Too little and the chiles are not as tender. You may need to use a sharp paring knife to get some pieces off, but a little bit never bothered me. Once they are peeled, slice off the stem, make a slit on one side of the chile and open the chile up flat. Then slide your paring knife down the chile to remove the seeds and membrane.

How to freeze green chiles:

Roasted green chiles are easily frozen in plastic zip lock bags. They do not need to be peeled first to freeze them. Place about 10 chiles in each bag and squeeze out as much air as possible. I find this is about how much I use when I need them. If I need more I defrost two bags!

Like I said. Fall is green chile season to me. Feel free to give me comments on how you make your green chile. I know there are families out there that still have Grandma’s recipe. I did not have that luxury and merely came up with my green chile recipe through trial and error. I’d love to hear from all of you on your favorite green chile. After all, I do have a half bushel sitting in the freezer!

Green Chile Recipe

Need a few more green chile recipes? Check out some of these:

Green Chile and Chorizo Bing Bread
Corn and Grits Green Chile Pudding

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New Mexican Green Chile

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New Mexican Green Chile

Green Chile New Mexican Style

  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes*
  • Cook Time: 30-45 Minutes
  • Total Time: 60 Minutes
  • Yield: About 4 servings 1x
  • Category: Chile/Soup
  • Method: Stove Top
  • Cuisine: New Mexican American

Description

New Mexican Green Chile, of which I prefer Hatch chiles is amazing. Spicy and fresh roasted this chile can’t be beat.


Scale

Ingredients

3 T vegetable oil

1 large onion chopped (At least 1 c)

3 garlic cloves minced

2 T flour

1 1/ 2 c chopped mild green chiles or use 2 c of your choice of chile

½ c chopped hot green chili

1/2 t ground cumin

Pinch of Mexican oregano

2 c chicken stock (I make this with Better Than Bouillon) Just mix a good spoonful into the hot water or directly into hot soup.

1 t salt – you may want to test as the bouillon does give it a nice degree of saltiness


Instructions

Heat oil and add onion. Cook about 5 minutes and add garlic.

Cook another minute and stir in flour. Cook for 1-2 minutes stirring so flour doesn’t burn and also so that it cooks and you don’t get a floury taste.

Add chilies. Pour in stock and seasonings. Taste for salt and adjust if necessary.

Bring to boil over medium heat and cook for about 15 to 30 minutes on a low simmer covered.

If you want it thicker add more broth or water. This can cook for longer if you want your chile a softer texture.


Notes

Chile can also be pureed with an immersion blender if you want a smoother sauce.

Keywords: green chile, green chile recipe, green chile hatch, green chile sauce,

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  • mjskitchen
    November 10, 2019 at 4:04 pm

    What a beautiful green chile sauce Abbe! You make it like I do, without meat or tomatoes, just a simple sauce that celebrates the green chile flavor. 🙂 I love it that NM venders come up to Colorado. Do you get any from northern New Mexico as well as Hatch? It’s amazing the difference in flavor between north and south. Both are delicious. Now you have me craving a pot of green chile. 🙂

    • mjskitchen
      November 10, 2019 at 4:05 pm

      BTW – 5 stars! 🙂

    • Abbe
      November 21, 2019 at 10:18 am

      We do get an amazing number of chiles. They drive up big trucks and park them in an empty lot. We also have Pueblo chiles which are also quite good!

  • Karen (Back Road Journal)
    October 31, 2019 at 7:33 am

    Wish we could get fresh Hatch chilies here in Florida. The only green chili I’ve had over the years had pork in it but I know yours has to be terrific.

    • Abbe
      November 21, 2019 at 10:31 am

      Wish you could, too. But look in the frozen section. We have some good ones here. Even Costco sells them!

  • Pam
    October 29, 2019 at 10:53 am

    Love green chiles, but unfortunately I don’t make it because of all the good Mexican restaurants by us. Have to find them in the store first! Yours looks delicious and I wish I had some now!

    • Abbe Odenwalder
      October 30, 2019 at 10:14 am

      Bet they aren’t New Mexican “Mexican” restaurants. There is a difference from TexMex but I’m with you. So easy to go to a restaurant, but this green chile is a true classic! Thanks Pam.

  • sippitysup
    October 27, 2019 at 4:46 pm

    I admire your adherence to tradition here! GREG

    • Abbe Odenwalder
      October 30, 2019 at 10:15 am

      Thanks Greg. Without traditions where would we be?

  • Kelly | Foodtasia
    October 27, 2019 at 8:12 am

    Abbe, what a wonderful chile! So full of flavor! Love the hatch chilis!

    • Abbe Odenwalder
      October 30, 2019 at 10:15 am

      Thanks Kelly. Hatch chiles are so good, aren’t they?

  • Healthy World Cuisine
    October 25, 2019 at 6:05 am

    My boys are going to love this recipe. All chili heads here so bring on the spice. So much flavor in just a few ingredients.

  • Juliana
    October 24, 2019 at 3:13 pm

    I have never made green chile and I am loving that you shared the recipe, it looks so tasty…thanks!
    Have a lovely rest of the week!

    • Abbe Odenwalder
      October 30, 2019 at 10:16 am

      It is worth making, especially if you don’t have it near you. Good green chile is hard to find!

  • Mimi
    October 24, 2019 at 7:38 am

    This recipe sounds absolutely wonderful. I don’t want to be a jerk, but I must correct you. It comes from years and years of living in Texas, familiarizing myself with authentic Mexican food, as well as Southwestern cuisine, which was just developing in the late 70’s when I first moved to Dallas. What you made is green chili, but made with green chiles. It’s an important distinction. It’s chile peppers, but made into chili, which can be traditionally red or green. You can delete this if you want 😬 Love you!

    • Abbe Odenwalder
      October 30, 2019 at 10:17 am

      You are right Mimi. I guess I was adhering to Colorado tradition. Whenever you go to a restaurant here green chile is always spelled green chile. Not green chili. So though you are correct, in Colorado and I think New Mexico this is how they do it. But I always stand to be corrected!

  • Lea Ann (Cooking On The Ranch)
    October 24, 2019 at 5:54 am

    Great article Abbe. However, I simply cannot make Green Chile without pork. Seems that shredded pork just jumps right onto that pot. 🙂

    • Abbe Odenwalder
      October 30, 2019 at 10:18 am

      Many feel that way Lea Ann. Perhaps it is because I’m not a big meat eater. I love the silky taste of just the green chiles.

  • Liz
    October 24, 2019 at 3:10 am

    Yum! This is something I love to eat while traveling in the SW, but ever have made it. Sounds like the perfect dish on a chilly autumn day!

    • Abbe Odenwalder
      October 30, 2019 at 10:19 am

      Could keep this in the house year round Liz, but I don’t!

  • angiesrecipes
    October 23, 2019 at 8:49 pm

    I have never had a green chilli..I surely need this in my life as it looks so warming, comforting and tasty, Abbe.

    • Abbe Odenwalder
      October 30, 2019 at 10:19 am

      Well fly on over Angie. I’d love to make you a pot!

  • John / Kitchen Riffs
    October 23, 2019 at 6:19 pm

    Mmmm, green chilies! Love ’em. Can never get enough of them. Agree that Hatch are wonderful, but I”ll take any green chile I can get. 🙂 Fun post — thanks for bringing it back.

    • Abbe Odenwalder
      October 30, 2019 at 10:20 am

      There are so many great chiles out there. But somehow I stick with these!!

  • Holly
    October 23, 2019 at 4:29 pm

    Today is the perfect day for green chile. Wish I had a bowl of yours here at my house right this very minute. The snow has started to fall. Hoping it is just a dusting.

    • Abbe Odenwalder
      October 30, 2019 at 10:20 am

      Not a dusting. Calling all chili heads!!!!

  • Kitchen Riffs
    October 27, 2011 at 1:36 am

    Hi Abbe, great post. I love green chile. Totally agree it's good just as is, though more frequently I turn it into a pork chili. Great looking blog, BTW. Glad I discovered you. Thanks.