New Mexico Green Chile – Colorado style
We went home this past week and had a great time with family and friends. And of course family gatherings always include food! My sister and I made green chile to enjoy through out the week. It had been awhile for both us making it and two heads being better than one, we knew it would be more fun and easier to do it together. It is delicious with burritos or by itself with fresh tortillas! I also love to add it to my eggs and potatoes for breakfast.
My sister and I went to a u-pick farm and picked Big Jim variety of peppers which is the largest and meatiest of the chile pepper varieties. Also the most commercially grown. I grew up with Anaheim peppers or Hatch peppers but we only had the one variety to choose from. When picking your own peppers you want to look for big, meaty ones that are straight. Toward the end of our picking, we were hot and tired and I started picking big, meaty curled ones :). They taste the same but aren’t as easy to roast and peel. I told myself I would worry about that later, I just wanted to get back into my sisters air conditioned car! Temps were over 100 degrees. Living on the Oregon Coast, 80’s are a heat wave.
Some places roast the peppers for you but if you don’t have a local roaster it is easy to do at home and you will be rewarded with an amazing smell! You can roast them in your oven or as we did at my sisters, on her outside grill. With the roasted peppers smell throughout your house, you’ll be glad you did your own! You don’t want to burn the meat, but char the outside skin making sure to char it all the way around. Then wrap them in a cold, wet towel. This will ‘steam’ them and make it easier to peel them as they cool. Peel off the skin and keep the meat and depending on the heat you want, the seeds and veins. Our favorite way to enjoy a freshly roasted pepper is peeled on a warm tortilla with some garlic salt and butter! Delicious….
Now onto the recipe for New Mexico Green Chile (Colorado style)
2 lbs of Cubed Pork- Roast or chops
2 Cup roasted green Chiles – loosely chopped
1 Large Onion – chopped
2 Garlic – Minced
1 pint Canned tomatoes or 2 Large Fresh tomatoes
1 Large potato (optional)
Salt and Pepper to taste
In large dutch oven add 1/2 tsp of oil (lard) and cut meat, brown. Once pork is brown add onions and garlic and saute. When the onions and garlic are soft add roasted green chile and tomatoes (potatoes if using). Fill pot with about 6 cups water, salt and pepper. Allow pot to simmer and boil down the water till you have the consistency you desire. Usually about 30 mins. If using potatoes, allow to boil till fork tender.
Posts within this website may or may not contain affiliate links. To read more on affiliate links, please view our privacy and disclosure page.