Good Green Chile

"This recipe is from a 2008 issue of Sabroso Magazine, a southern NM magazine which is now merged with another. The quote and recipe are verbatim from the magazine. "Everyone in New Mexico prepares their green chile sauce differently. While some just add chile to cream of mushroom soup, I don’t. I want my chile big and bad. I collaborated with local Las Crucen chef Aaron Seavers on this recipe (as in I told him my idea, and he did all the hard work) and it is one of the better I’ve tried. She isn’t shy, this sauce. She wears no mask and she isn’t afraid of me, and she isn’t afraid of you." Note: Use New Mexican chiles, the hotter the better."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 45mins
Ingredients:
12
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • In a stock pot over medium heat, cook garlic and onion in oil until onion is translucent.
  • Add chile (and red bell pepper and tomato, if using) . Add chicken stock, water, cumin, salt and pepper and let simmer for about 1 hour or until reduced by half.
  • Stir. Use over enchiladas stuffed with pinto beans, queso fresco and black olives (my grandma always did this).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes