Green Chile | MJ's Kitchen

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New Mexico Green Chile Stew

by mj on January 13, 2013

A little over a year ago I posted my Easy Green Chile Stew, a quick little stew with a few ingredients and one that can be made and ready to eat in less than an hour. Since then I’ve had several requests to post our regular Green Chile Stew, or I should say Bobby’s stew. Bobby loves making it and I love eating it.

Compared to my other stew, this one uses a sirloin steak cut into bite size pieces instead of ground beef. It also uses potatoes and tomatoes in place of beans making it a hearty and quite healthy pot of stew. Because it’s a “green chile” stew, it uses a lot of roasted, peeled and chopped green chile. It takes a little longer to make than my “easy” stew, but its flavors and richness are hard to beat, making it well worth the extra effort.

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Green Chile Tomatillo Salsa

by mj on May 26, 2012

Just in case you are looking for a little different salsa, here is a recipe for Tomatillo Salsa with New Mexico roasted green chile. The chile adds a different flavor than other peppers but you still get the heat that you need in a salsa. Of course, if you don’t have any green chile, you can always substitute with another type of pepper. See the Kitchen Notes for some substitutions.

Like any salsa, you can use this Green Chile Tomatillo Salsa in a variety of ways – tostados, tacos, eggs, sandwiches, or with chips – just to name a few. Experiment and enjoy!

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Green Chile Grilled Cheese Sandwich

by mj on April 27, 2012

My friends and family will all tell you that I’m not big on sandwiches; however, I do like grilled sandwiches. So in honor of National Grilled Cheese month, I’m sharing a Green Chile Grilled Cheese or more appropriately called Green Chile Turkey Enchiladas Grilled Cheese Sandwich, but that name is just a little too long. There’s also a similar sandwich called Albuquerque Turkey – so lots of inspiration for this sandwich!

If you like green chile chicken or turkey enchiladas, then you’ll love this sandwich! It’s made with New Mexico roasted and chopped green chile, avocado, turkey, and of course – cheese. How can you not love that?

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Green Chile Succotash

by mj on March 23, 2012

Growing up in the south we called anything with lima beans and corn “succotash”. Sometimes we would add squash or any other vegetable in the fridge that needed to be used. So in following with that practice, here’s my succotash recipe with one of my favorite ingredients – green chile.

I usually make succotash during the holidays as a side for roast turkey, but the one I make for the holidays is less spicy and a little different than this one. This green chile succotash is perfect with grilled or baked chicken, as a side with pork, or topped with a little bacon. Sometimes I’ll make it the entree’ for a vegetarian meal and serve it with buttermilk cornbread. Oh SO good! In fact, buttermilk cornbread is the perfect accompaniment to this no matter what else you serve.
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Calabacitas Enchiladas (Corn, Squash and Green Chile)

by mj on October 7, 2011

Calabacitas is a traditional New Mexico early fall dish of summer squashes, corn, and green chile. Some versions add tomatoes and others add cheese. Frequently, you find Calabacitas as a fall special in New Mexican restaurants. My calabacitas is a simple dish of sauteed yellow squash and zucchini, onion, garlic, corn, and green chile. It is SO easy and quite tasty.

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Green Chile Stew and Video

by mj on October 2, 2011

In the fall of 2011 we shot a short video for a contest sponsored by Chile Monster, a supplier of New Mexico chile, tortillas and tamales. The goal of the video was to “represent ANYTHING about New Mexico Chile, your LOVE for chile, Eating Chile, ANYTHING CHILE!” It sounded like fun, so we went for it!

Bobby came up with a great idea that required his brother Jeff, a person who loves eating hot food (the hotter the better), to eat a bowl of really hot NM green chile. The premise of the idea – let’s make Jeff sweat!!! For the video Bobby shot Jeff eating a bowl, actually two bowls, of fresh roasted New Mexico chile with a few beans and a little hamburger meat (recipe follows). The video should make you smile. It sure makes me smile! (NOTE: You can watch in HD if you choose. Once you hit play, click on the “360p” and select “720pHD”, then go to full screen so you can really watch Jeff sweat! )

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New Mexico Green Chile

by mj on September 20, 2011

In this post we’ll be making a traditional New Mexico green chile sauce and take a look at several recipes that use either use the sauce or that use chopped green chile peppers. New Mexico green chile are called by many names – New Mexico chile, Anaheim pepper, California chile, Hatch, Big Jim, Rio Grande and Sandia – to name a few. Unlike poblano and jalapeno pepper, this type of chile pepper has a tough skin; therefore, it is best when roasted and peeled. The resulting roasted chile is remarkable! If you missed Part I - Red or Green? of this series, check it out to see how chile is roasted.

The whole roasted chile can be stuffed with cheese, dipped in a batter and then fried for chile rellenos. Once fried, one could smother the rellenos with green chile sauce or red chile sauce if you prefer. The roasted chiles can also be chopped and used for green chile sauce, green chile stew, salsa, just a bowl of green chile, and many, many more dishes. Last week I shared with you my red chile sauce, so this week I’m sharing my recipe for New Mexico Green Chile Sauce.

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Christmas – Red and Green

by mj on September 8, 2011

As mentioned in my previous post – Red or Green?, when you want both red and green chile on your order all you have to say is “Christmas”. My favorite way to have Christmas is to put red chile on one item and green chile on another and that’s how I prepare my Christmas breakfast.

My Christmas breakfast consists of scrambled eggs topped with chopped green chile, Mexican chorizo and onion with red chile sauce, and a flour tortilla. Sometimes I’ll add a side of black beans topped with, of course, red chile. It’s a simple breakfast, hardy and packed full of protein. Great for any day of the week, any time of the year.

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