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!