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 such a fresh, bright, and spicy flavor. The potatoes added great body to this stew, making it a complete meal. The star however was the peppers which had a great vegetal flavor, and every bite was full of the spicy flavor. The only thing to make it better was the warm tortilla to dip into it. This recipe has worked its way into my regular rotation no matter what time of year, but on a cold day this stew hits the spot. 

Another signature dish to Albuquerque featuring the wonderful pepper is something I never heard of until I moved down here. The Hatch Turkey Sandwich. This is on menus at pretty much every restaurant that serves sandwiches, and with good reason. A turkey sandwich with Swiss cheese, green chiles that is either griddled or pressed like a panini, what’s not to like about that? Also, who would not love this in some queso with a side of chips on game day or any day? In addition to green chile dishes I have also found myself using jarred green chiles as a condiment. It will work its way onto cheeseburgers, nachos, and almost anything where I want some fresh flavor, and a little bit of spice added to my meal. 

It's hard to imagine that such a small pepper can have such a big impact on the food scene for an entire state. But that is what the Hatch green chile has done to Mexico. It is more than just an ingredient; it is part of the identity for New Mexico. Without it there would not be delicious recipes handed down generations, unique food items only found here, or a great way to add freshness and spice to any meal. While at the end of the day I will still gravitate towards red, green chile is just as delicious in its own way. I’m just glad I got to experience the authentic green chile firsthand in all its glory. 

To see photos of my adventures follow me on Instagram @the_nm_tx or tag me using #thenmtx
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