01/18/17 11:36 AM
Need New Mexico Green Chile recipe

We vacation occasionally in Northern New Mexico in a lovely town called Chama. While dining at the local eateries, they have green or red chile that is a gravy that they pour over breakfast burritos, omelets, and other Mexican dishes. The red is prepared with ground beef, and the green is prepared with ground pork.
We have not found the chile sauce anywhere but in Northern New Mexico, and the restaurants seem to closely guard their recipes (old traditional family recipes).
The most famous chiles are from Hatch,NM, and they are roasted over an open flame, then peeled and the seeds removed before they are chopped and cooked.
Anyone have a recipe that might resemble the green chile gravy (stew) that is famous for the area I am speaking of?

I purchased a case of the frozen chile peppers, but am in need of a recipe.

08/11/17 06:13 PM
Re: Need New Mexico Green Chile recipe

I know this is really late, but Hatch chili's just made it to our organic store, and they are taking pre-orders. It reminded me of your request!

Slow Cooker Hatch Green Chile Verde

2 pounds tomatillos, husked and rinsed
1 medium yellow onion, peeled and quartered
4 cloves garlic, peeled and smashed
2-4 roasted hatch chiles, or one fresh jalapeño, stemmed
⅓ cup loosely packed cilantro leaves
1 teaspoon kosher salt
2 pounds pork sirloin roast
2 tablespoons olive oil
1 tablespoon butter
kosher salt and freshly ground black pepper


Preheat the oven to 450 degrees F.
Spray a baking sheet with cooking spray and place the tomatillos, quartered onion and garlic cloves on the baking tray. If using a jalapeño, add it to the baking tray with the other vegetables.
Roast the vegetables for 20 minutes flipping the vegetables at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.
Transfer the roasted vegetables and roasted Hatch chiles (or jalapeño) and any remaining juice on the baking sheet to a food processor or blender. Blend until almost smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed. Set aside or place in the refrigerator until .
Cut the pork roast into ½ inch X 1 inch pieces of pork. Season well with kosher salt and freshly ground black pepper.
Place a large skillet over medium high heat and add 1 tablespoon olive oil and the butter. Transfer half of the pork to the skillet and cook for about 4 minutes on each side, turning once or twice until the pork is browned on all sides. Transfer to a slow cooker and repeat with remaining pork.
Add all of the cooked pork and any bits and juice to the slow cooker. Pour all of the salsa verde on the pork and cover with lid. Set slow cooker to high and cook for 4-5 hours or low for 8-10 hours.
Serve warm with tortillas or use as sauce for enchiladas.
If you're looking to add more heat, add extra chopped chiles as a garnish.

08/11/17 06:17 PM
Re: Need New Mexico Green Chile recipe

Green Chile Stew

8 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
2 pounds lean pork, cut into 1 1/2 inch cubes
2 tablespoons vegetable oil
2 large onions, chopped
2 cloves garlic, chopped
2 small tomatoes, peeled and chopped (optional)
1 large potato, diced (optional)
1 quart beef broth

Brown the pork in the oil, then remove and drain. Add the onion and garlic to the oil and sauté until soft. Place all the ingredients in a kettle or crockpot and simmer for 2 hours, or until the meat is very tender and starts to fall apart.

Serving Suggestions: Serve as an entreé with warm flour tortillas as a side dish, or use as a basis for other dishes such as the following: place a serving of the stew on fried corn tortillas, top with poached eggs and grated cheddar cheese and serve as an entreé for s Southwestern brunch.

08/26/17 07:11 PM
Re: Need New Mexico Green Chile recipe

Beachkitten, Thanks so much for your trouble posting these. Sorry for the slow reply- We were on a Cruise.
I tried the second one minus the tomato and potato. It was very close to what I had in Chama !! We poured it over a ham omelete, and topped with grated cheddar cheese. Thanks again for your trouble.

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