Dig into New Mexico green chiles with this selection of recipes.
The New Mexico green chile harvests are well underway and we have recipes (including a cocktail and a burger) to feed your appetite for the Southwestern favorite.
Keep your eyes peeled for our upcoming Taste of the West culinary package in the October issue and online.
Gnocchi With Fire-Roasted Green Chile
3 baking potatoes
1 cup flour
½ cup extra virgin olive
1½ teaspoons chopped garlic
½ cup blanched broccoli (preferably local wild broccoli)
1½ cups freshly roasted and peeled green chiles, seeds removed, roughly chopped
½ cup white wine
Salt and pepper, to taste
1 cup creamy goat cheese
¾ cup grated pecorino cheese
Preheat oven to 375 degrees.
Wrap lightly salted and oiled potatoes in foil. Bake for 45 minutes or until tender. Remove from the oven and let cool. Scoop out insides and place on clean, lightly floured workspace. Add ½ cup flour to potatoes. Crack eggs into mixture. Add 1 teaspoon olive oil and begin to knead into dough. Add flour and water as needed to form a smooth but slightly sticky dough. Refrigerate dough for 1 hour.
Cut dough into ¾-inch strips and roll out into logs on lightly floured surface. Cut into ¾-inch pieces and place on tray. Bring water to a rapid boil in a pasta pot. Add gnocchi one by one and cook until they float.
In a hot sauté pan, add ¼ cup of olive oil. Add garlic and fry until it cooks but doesn’t brown. Add broccoli and chiles and sauté. Add white wine and season with salt and pepper to taste. When wine has reduced, add gnocchi directly from pasta pot. Toss.
Turn off heat and add all of the goat cheese and half of the pecorino cheese. Toss.
Serve immediately using remaining olive oil and pecorino to garnish.
Hyatt Regency Tamaya Green Chile Margarita
1½ ounces silver tequila
½ ounce Cointreau
½ ounce green chile juice*
½ ounce fresh lime juice
½ ounce blue agave syrup
Lime and/or chile-lime salt, for garnish
Pour ingredients into a cocktail shaker. Shake and strain into glass. Garnish with lime and/or chile-lime salt.
*For the green chile juice, strain the juice from a chopped New Mexico green chile, Poblano chile, or Anaheim chile. Let it sit overnight in the refrigerator.
Green Chile Stew
2 pounds pork, mutton, lamb, or beef, cut into small pieces
3 ears corn (scrape kernels from cob) or about 3 cups frozen or canned corn
3 stalks celery, diced
3 medium potatoes, peeled and diced
2 medium tomatoes, diced
5 roasted green chiles, peeled, seeded, and diced
Brown meat in large pot. Add remaining ingredients along with water to make a stew consistency. Cover pot and simmer for approximately 1 hour.
Black Bean Turkey Enchiladas
2½ cups roasted turkey, diced
½ cup green onions, sliced
1 4-ounce can green chiles, diced
½ cup fat-free sour cream
½ cup fresh or frozen corn kernels
½ cup canned black beans, rinsed and drained
¼ cup cilantro, minced
2 tablespoons jalapeño, seeded and minced
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
1 19-ounce can enchilada sauce, green/verde style
8 6-inch corn tortillas
½ cup low-fat Monterey Jack cheese, grated
¼ cup low-fat or fat-free sour cream
Preheat oven to 400 degrees. In a large bowl, mix together turkey and next 10 ingredients (through pepper). Set aside.
Pour ½ cup enchilada sauce in bottom of 13-by-9-inch baking dish coated with cooking spray. Set aside for later.
Pour balance of enchilada sauce in a shallow fry pan. Heat to simmer. Dip both sides of 1 tortilla in simmering sauce, and leave in sauce for 10 seconds.
Remove and place approximately cup of turkey mixture in center. Roll tortilla and place seam side down in baking dish. Repeat with remaining tortillas. Pour remaining sauce over enchiladas in dish. Sprinkle with cheese.
Cover and bake for 20 minutes or until bubbly in center. Serve with low-fat or fat-free sour cream.
Butcher Burger Southwestern Style
Restaurants across the country use the New Mexico green chile and its cousins year-round. “When Hatch chiles are in season, I use them in the Butcher Burger,” says Jason Hoffman, executive chef of IVY Kitchen in Dallas. Other times, he uses Anaheim, a chile that is essentially a California-grown clone of the original New Mexico chile, the No. 9. “Chiles for me are a given,” Hoffman continues. “When I was young we used a lot of chiles. My mom always grew chiles in our garden growing up. She would roast them, dice them up, and we used them in everything. At IVY Kitchen, we turn up the burger with pepper jack cheese and chipotle aioli.” The combination makes for a seemingly simple but bracing dish that thanks to its core, the green chile, is an expression of the Southwest.
2 cups mayonnaise
¼ cup chopped chipotle in sauce
½ teaspoon ground cumin
⅛ cup lemon juice
½ teaspoon ground black pepper
Combine all ingredients in a bowl and reserve.
Roasted Green Chiles
2½ pounds Anaheim green chiles
¼ cup vegetable oil
1 teaspoon salt
½ teaspoon white pepper
½ teaspoon granulated garlic
Toss green chiles and oil in a bowl and place on large sheet pan. Bake in a 500-degree oven until skin is blistered on top side. Flip over peppers and blister other side. Remove from sheet tray and store in sealed container to steam peppers. Once cooled to handling temperature, peel outer skin and discard. Chop roasted peppers into ¼-inch pieces. Mix in seasoning and remaining oil.
3 teaspoons chipotle mayo
½ cup shredded romaine lettuce
1 grilled burger patty seasoned with Montreal Steak Seasoning
1 slice pepper jack cheese
2 tablespoons roasted green chiles (warm)
Build to preference in a bun.
Photography: Courtesy Il Piatto, Courtesy Hyatt Regency Tamaya Resort & Spa, Photography: Courtesy Diestel Family Turkey Ranch