Green Chile
Even before I moved here, I was familiar with one of the state mottos: red, green or Christmas? I’m not going to lie when I say that I am partial to red as the chile of choice for my enchiladas, but over time I have developed a taste for green as well. The one thing I was mistaken on was that Colorado Green Chile does not compare at all to New Mexico. I also thought I had a good spice tolerance, yet another thing I was mistaken on. There is no substitute for the authentic peppers from Hatch, and whether it is fresh, and flame roasted, or one of the many high-quality jars available, green chile has found its way into my home and is now a part of my regular meals. So, when it came to trying one of the major food groups of New Mexican cooking, I decided to start very traditional, and make a classic green chile stew. I opted to keep this recipe vegetarian so the peppers would be the main flavor profile, and the result was delicious. On top of how simple it was to make it had ...