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Recipes || New Mexican Green Chile Stew

One of the things that I’ve complained most about whilst being in England is the food. Don’t get me wrong, England has some absolutely amazing food. But anyone who has had New Mexican food will tell you that it’s some of the finest in the world. Guaranteed. It’s an amazingly delicious blend of Mexican, Spanish, European and Native American cuisine. And if you compare it to its far inferior second-cousin, “Tex Mex”, we can no longer be friends. 

But the king of all food in New Mexico is the chile. We even have an official state question, “red or green?” It’s an incredibly diverse question and families can be torn asunder by it. It refers to opting for red chile or for Hatch green chile. The green chile is New Mexico’s largest agricultural crop. It’s a really big deal. Every autumn, the air on the streets of Albuquerque is filled with the smell of roasted chiles. Chile roasters set up camp in parking lots and you can come and buy your roasted and skinned chile by the bucket load. 

The New Mexico green chile is so hard to describe to people who’ve never experienced it. When people think green chile they think Thai chiles (not similar at all), jalapeΓ±os (even less similar), and green bell peppers (not a chance). It’s slightly pungent like an onion, but tastes spicy, smoky and sweet all at the same time. The heat is on the backnote (and they do pack a punch) but it’s mellow at first and then you really start feeling the heat inside and in your throat (as opposed to on the lips and tongue). 

Around the holidays, it would almost be odd if you went to someone’s home and they didn’t serve you green chile stew! 

New Mexican Green Chile Stew
It's hard to make a green chile stew in England, so this is a loose adaptation of what is a classic New Mexican dish. It's also a vegetarian take on one.
Print
1257 calories
245 g
0 g
20 g
45 g
2 g
2913 g
6541 g
55 g
0 g
16 g
Nutrition Facts
Serving Size
2913g
Amount Per Serving
Calories 1257
Calories from Fat 174
% Daily Value *
Total Fat 20g
31%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 6541mg
273%
Total Carbohydrates 245g
82%
Dietary Fiber 35g
139%
Sugars 55g
Protein 45g
Vitamin A
173%
Vitamin C
1902%
Calcium
41%
Iron
84%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon of rapeseed oil
  2. 1 large onion, chopped
  3. 3 cloves of garlic, chopped
  4. 1 teaspoon of dried oregano
  5. 1 cup of corn
  6. 1 can of pinto beans (I can't find them in London, so I use haricot beans)
  7. 1 pound of potatoes, cut into chunks
  8. 6 cups of vegetable stock
  9. 3 cups of roasted, peeled and chopped Hatch green chile
  10. salt and pepper to taste
Instructions
  1. In a large pot, heat up your tablespoon of oil. Add the onion and garlic and saute for about 2 minutes. Then add the oregano, potatoes, corn, beans, green chile and vegetable stock. Add a dash of salt and pepper. Bring it all to a boil and then reduce the heat to a simmer for 45 minutes to an hour.
Notes
  1. Serve with flour tortillas as a side, and garnish with coriander if desired.
  2. This is the kind of dish that actually tastes better the next day or even several hours later, so that the flavours have time to develop. So I'd make it on a Sunday morning and take it off the heat after an hour and leave it covered the whole day (without eating), then put it back on the heat and "re-heat" it for dinner. Delicious!
  3. You can add shredded chicken, beef or shredded pork to your green chile stew. Pork is especially traditional.
beta
calories
1257
fat
20g
protein
45g
carbs
245g
more
Rhyme & Ribbons http://rhymeandribbons.com/
cooking green chile stew
hatch green chile
cooking down stew
chopped green chile
green chile stew
new mexican green chile stew
green chile stew close up
The absolutely amazing, fantastic team at The Hatch Chile Store managed to get 5 packs of frozen Big Jim all the way to me in London and I immediately cried with joy and homesickness. This wasn’t an exaggeration. I’m so grateful to them for giving me a taste of home whilst so far away. (And also amazed that they could manage to get it flash-frozen and vacuum sealed to me no different than they would to someone in California.) 

I couldn’t recommend a company any higher. Take a look at their store and maybe you’ll be tempted to try some yourself!

Basically, I’ve just written an ode to green chile and it’s totally deserved! (And it’s more than “hey, I think I saw them eat that food in ‘Breaking Bad’!) 

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  • It’s not something I’ve ever heard of nor tried,but I bet its so delicious!! πŸ˜€ Alice xx

    • Haha I can’t recommend green chile more! And on anything: hamburgers, pizza, burritos. All things are made better by it πŸ˜‰ x

  • Love this ode! New Mexican food is new to me, but it looks delicious!

    • As I was writing it, I thought to myself this is getting really long-winded and out of hand for a recipe post…but I just have a lot of thoughts about this particular chile πŸ˜‰ xx

  • I need to get me some of those green chiles ASAP! Thanks for the info Amanda!

  • This looks delightful! Love the idea of frozen chilies, there’s so many varieties we just can’t get over here!!

    Katie xoxo
    Katiecakes

    • And because they were roasted before being frozen they don’t seem to loose any of their flavour luckily enough! x

  • Woah, woah, woah…the end of that first paragraph are fighting words πŸ˜‰

    But I hear ya, I love the food here but there’s just no good real Mexican-“fusion” (we’ll go with that to avoid fighting) food! Although going to undergrad about an hour from New Mexico did have its Hatch green chile perks. I have my family Taco Soup recipe on hand but it’s impossible to find a third of the ingredients here so I’ve just waved the white towel!

    • Hahah white flag accepted. I think my bias against Tex-Mex comes from being forced to eat frito pie at lunch during elementary school. You went to Texas Tech, right? Or am I misremembering? My grandparents live in Portales, NM so Lubbock was the closest “big” town to go shopping at.

      Wahace and Bodega Negra in London are good, but they just aren’t quite right (aka home) xx

      • Well then that is totally acceptable because I actually HATE Frito Pie – even the smell of Fritos makes me gag! And yep, I went to Tech!

        A Wahaca opened up in Bristol not too long ago and I’ve still yet to try it since I feel like I’m setting myself up for disappointment haha. The best I’ve had in England was definitely a place in Brighton called La Choza, worth checking out next time you visit!

        • I’ll definitely have to go then! It never hurts to have a reason to go to Brighton!

          Wahaca isn’t bad, in fact, I definitely enjoy eating there! i just don’t set myself up to think that it’ll be the same x

  • If I ever end up finding Hatch green chiles, I will totally come back to try this. Always been curious about NM cuisine – there is a restaurant in Seattle purely dedicated to it!

  • Those green chilies look AMAZING! I agree, I LOVED the food in England BUT I hated the lack of good Mexican (or in my case TexMex).

  • Loving the flavors in this! x

  • Sometimes you simply can’t beat a taste of home!

  • Julia

    Love this! This is the best time of year for food in New Mexico. I can’t wait for my first bowl of homemade posole for the winter season! I love that you mentioned that the beans are not pinto’s, because it was the first thing I noticed about your dish. I guess I am becoming a true New Mexican! I am so happy that you were able to get a little taste of home, way across the pond! πŸ™‚

    • Yep – they are quite rare, to impossible to come by in London. Luckily haricot make a fair nice substitute, but they definitely don’t pack the same amount of flavour! Ohhh….posole in December is just the best! xx