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.
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
Prep and cook time: 1.5 hours
Ingredients
1 1/2 Tbsp. coriander seeds, toasted
and ground1 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:
