New Mexico’s Delicious Secret: Green Chile

By Stefanie Sismaet

A week ago I had just returned from a glorious and much-needed Spring Break in Albuquerque, New Mexico. In 2012, I uprooted myself from life in Seattle, WA and moved to Albuquerque to pursue a B.S. in Nutrition and Dietetics at the University of New Mexico (Go Lobos!). I will never forget the culture shock that I experienced when I arrived in the Land of Enchantment! As a Pacific Northwest transplant, I quickly noticed an ingredient in many of the dishes I encountered – green chile! Growing up “chili” meant soup, but in New Mexico it’s their very own pepper. While volunteering for a local community garden, I actually had the pleasure of harvesting fresh green chile right from the stem. After living in New Mexico for four years, I’d like to tell you that I’m used to the spiciness, but that would be a lie. Now let’s take a closer look at this New Mexican staple!

Green chile is a five to six inch pepper originating in New Mexico. The year-round sunshine, mile-high desert, mountains, and Rio Grande bosque (forest) set the perfect scene for growing chile. Chile is harvested in the late summer and early fall. The flavor can be described as a combination of smoky, sweet, spicy, and earthy. When locals ask for green chile at a restaurant, it is usually in reference to chiles that have been roasted, peeled, chopped, and made into a sauce. This sauce is used on everything – eggs, enchiladas, burgers, and more!

Naturally as an RD to be, I was curious about green chile’s nutrition information. A ½ cup serving provides 7 calories, 7 g carbohydrate, 1.5 g protein, and 0.15 g fat. Water makes up over 87% of the pepper. Green chile is an excellent source of Vitamin C, A, and B6. In a ½ cup serving, it provides 182 mg Vitamin C (219% of the recommended intake), 884 mcg Vitamin A (111% of the recommended intake), and 0.209 mg Vitamin B6 (16% of the recommended intake). So overall, just a small side of green chile will add a significant amount of Vitamin A, C, and B6 to your meal! Aside from the vitamins, green chile will go far to flavor your meal. It would be a nutrient-dense, flavor-packed alternative to salt. The New Mexican pepper would also add rich color and texture to any dish.

You’re in luck – most New Mexico-based companies, many of which are family-owned, ship their green chile nationwide, year-round. I’ve included a link to a list of these places at the bottom of this page. Green chile freezes well in freezer storage bags or freezer containers with lids and can be safely kept for 18 months. So don’t be afraid to stock up if you have the chance! During my green chile research I also found a restaurant right here in St. Louis that serves green chile – Southwest Diner. Now, I cannot guarantee that it tastes as fresh as you would get in New Mexico, but it’s definitely an option if you want to treat yourself! In the past, Schnucks supermarket and other local stores and restaurants have brought in New Mexico green chile so be on the lookout in the summer and fall seasons.

For now, I’ll leave you with two green chile recipes. Is it just me, or is your mouth watering too?

New Mexico Green Chile Stew

Serves: 8
Prep and cook time: 1.5 hours

Ingredients

1 1/2 Tbsp. coriander seeds, toasted and ground
1 Tbsp. olive oil or canola oil
1  1/2 pounds sirloin, trimmed with no fat
salt and pepper to taste
1 large onion, chopped
3 large garlic cloves, minced
3 cups crushed tomatoes
6 cups low sodium chicken stock
1 tsp. oregano
1 pound potatoes, cut into ½” cubes
3 cups roasted, peeled, chopped New Mexico green chile
Flour tortillas (as a side)

Instructions

1.    To toast the coriander, heat a heavy skillet on the stovetop. Add the coriander seeds, shaking the skillet often until the seeds become aromatic and lightly brown. Transfer to a mortar and pestle and grind. Set aside.

2.    Heat the oil in a large Dutch oven medium high heat. Lightly salt and pepper to taste on both sides of the sirloin. Add to the Dutch oven and sear on both sides. Transfer to plate.

3.    Reduce the heat to medium. Add the onion and garlic. Saute’ for about 2 minutes.

4.    Add the tomatoes, ground coriander, oregano, stock, potatoes and green chile.

5.    Cut the meat into bite size cubes and transfer back into the pot along with any juices that have accumulated on the plate.

6.    Bring to a boil and reduce to a simmer.  Simmer for 45 minutes or until the potatoes are tender.

7.    Add salt to taste if necessary. Serve with warm flour tortillas.

Recipe adapted from Matt Nichol’s Green Chile Stew recipe, Albuquerque Journal 2002

Salsa Verde

Serves: 4 cups

Ingredients

·         2 pounds tomatillos, husked and rinsed

·         1 medium yellow onion, peeled and quartered

·         4 cloves garlic, peeled and smashed

·         2-4 roasted hatch green chiles, stemmed

·         ⅓ cup loosely packed cilantro leaves

·         1 teaspoon kosher salt

·         Cotija cheese for garnish

Instructions

1.    Preheat the oven to 450 degrees F.

2.    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.

3.    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.

4.    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.

5.    Serve the salsa topped with cotija cheese if desired and yellow or white corn tortilla chips for dipping.

Recipe from FoodieCrush.com

As promised - Where to buy New Mexico green chile online:

https://iamnm.com/top-ten-places-to-buy-green-chile-online-if-you-live-outside-of-new-mexico/