How to Eat Green Chile

I posted a recipe for green chile earlier and here is the list of the best ways to eat it [or at least my faves]!

In a bowl.

Simple as that… it’s the best way to eat it! Throw some cheese on top and you’ve got my favorite meal! Add some fresh made pinto beans and it’s a hearty, delicious rainy day dinner.

Smothered on a burrito.

Any kind of burrito! Just spoon it over it, as much or as little as you’d like. Add cheese and boom… amazing!

   On a cheeseburger.

This is a classic. You can get green chile cheeseburgers almost anywhere in New Mexico. Hell, even McDonald’s serves them! [Chew on that Denver!] Also, check out Bobby Flay’s Throwdown at the Buckhorn in New Mexico. The chef makes the best green chile cheeseburger in the state!

Mixed with red chile… in New Mexico it’s called Christmas.

[red and green, get it?]

With a fried egg.

Not the healthiest meal option but damn… its sooooo good.

Don’t let these limit you! Green chile is great on anything… meatloaf, chicken, pork chops… you name it, it can probably work. 

Green Chile Recipe!

In my huge Hispanic family, food has always been the center of our activity. We gathered for every holiday and made sure to have the best food! We would grill during the summer, have pig roasts during the fall and early spring, and usually made even the smallest holidays chalk full of delicious meats, salads and desserts. A staple of our family meals is green chile. There has been some hype about it recently because of Denver trying to claim it as theirs, but the truth is, green chile belongs to New Mexico and always will! Alright, with that said, I’ve decided to provide you with my favorite recipe… Green Chile!

What you will need:

1.       Roasted Green Chile [6-10 pods]

2.       Pork Roast

3.       Vegetable oil

4.       Minced garlic [1/2 tablespoon]

5.       Flour [3 Tablespoons]

6.       Water [4 cups]

7.       Oregano [1 teaspoon]

8.       Salt [2 teaspoons + to taste]

Cube the pork roast and brown it in some vegetable oil. Throw in the minced garlic and let it flavor your meat. You will want oil remaining in the pan so that once the meat is almost done, you can add the flour.  You will want to brown the flour, much like you would do if you were making a roux or gravy. Once it is a nice golden color, add the chopped green chile. Mix it around a bit coating the chile and then pour in the water. Add the oregano and the salt, cover and let it simmer. I’d recommend leaving it to simmer for a while, the longer you leave it, the better the flavors meld. You will want to taste it and add salt until the outstanding, almost sweet flavor of the chile is predominant.

Stay tuned for a top five list of my favorite ways to eat this recipe! 

Let's Get This Started

It was suggested that I begin my blog, The Retro Rambler, by telling you about myself but I’ve found that I cannot. I can’t tell you who I am because I don’t quite know yet and that’s okay. I am 26 years old and still trying to find myself; I know 60 year olds that are too. I come from two very different types of people; I am half Hispanic on my mom’s side with a huge, loving, LOUD family. On the other hand, I am also half Middle America, not so loud, not so huge, white, but just as loving family on my dad’s side. They met in Denver while my mom was finishing up her degree. What brought them together was creativity and it’s a gift I feel they shared with me. As you can imagine, they come from two different worlds. My dad grew up on casseroles and Tolkein novels while my mom lived off beans, chile and dancing to Waylon Jennings. My dad’s side of the family is pretty reserved and my mom’s family is chaotic. Both sides of my family are polar opposites and I love them equally for that. I was luckily enough to come from two lines of creative souls, from painters to carpenters, graphic designers to quilters. They all taught me how to appreciate the beauty in aged architecture, retro fashion, modern lines and really good food! 

I have also been blessed with an opportunity to experience a variety of places and cultures. I lived in Ruidoso, New Mexico for most of my life which was immediate exposure to a large Hispanic culture, as well as a beautiful narrative of Native American traditions. Post-graduation I found myself living in 7 different states over a 5 year span, from the Southwest to the Northeast; not to mention the amazing places I got to explore in between. 

In addition to the family differences and cultural experiences, I have found that being a Millennial causes its own chasm. I remember the world before everyone owned a cell phone, when you had to watch the TV guide channel to know what was showing and your computer (if you were lucky enough to have one) came in a cow print box. However, I’m also part of the generation that catapulted technology. We are the front runners now. This leads to a lovely divide in most of us, myself included. We find ourselves homesteading to get back to our roots but we better be able to post pics of our hard work to Instagram! We battle between rustic design and chic Manhattan apartments. We want to MAKE things but damn, IKEA has some great stuff. We want a simple life but we’re not sure how to handle a life without a really yummy non-fat latte at every turn. 

I guess what I’m trying to say is that I don’t know who I am, you may not know who you are and that is fine! We’ll be on the adventure together. I want to show you what I know and teach you the things that I have learned. I want to show you where I’ve been and where I want to be. I may still be learning but I can tell you that art, writing, interior design, fashion and food will always be the places I find myself.