NEW MEXICO STYLE GREEN CHILE: Two Easy Versions for Chile that Goes Great on EVERYTHING
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- Опубліковано 24 лис 2023
- If you've spent any time in New Mexico, chances are you had green chile, because New Mexicans put it on EVERYTHING. And why not? It's delicious! In this video, I show you a couple of easy ways to prepare New Mexico Style Green Chile, the kind that you always want to have on hand so you can pour it over eggs, potatoes, beans, and anything else you might be eating. The key is to keep it simple, and let the main ingredient shine. That said, here are two variations:
New Mexico Style Green Chile
(VERSION #1)
10-12 Hatch green chiles, roasted, peeled, seeded, and chopped (Once chopped it should be anywhere from 1 1/2 - 2 cups)
1/2 large onion, chopped
3 garlic cloves, minced
salt & pepper to taste
1 tsp. Mexican oregano
approx. 2 cups water
cheese of your choice (I used a combination of cheddar & muenster)
Place a large skillet on the stovetop over medium high heat, and put enough oil in it to coat the bottom of the pan. Once hot, sauté onions until soft, then add in minced garlic. Add in chopped green chile, as well as all your seasonings. Stir for a couple of minutes, then pour in water. (You can add more than 2 cups if you want it more runny.) Let it come to a boil, then reduce heat to low and let simmer 20 minutes. Finally, add in as much cheese as you desire and stir to let it melt into the chile. Remove from stove top and enjoy!
New Mexico Style Green Chile
(VERSION #2)
1-2 Tbsp. oil
1-2 Tbsp. of flour (Flour & oil should be equal parts)
10-12 Hatch Green Chiles, roasted, peeled, seeded & chopped (or approx. 1 1/2 - 2 cups chopped)
1/2 large onion, chopped
3 garlic cloves, minced
2 roma tomatoes, chopped into small cubes
salt & pepper to taste
1-2 tsp. cumin
2-3 cups of water
Place large skillet on stovetop over medium high heat, and once hot, add in oil & flour and mix it continuously until flour starts to turn golden in color. Add in onion and sauté a couple of minutes. Add in onion, green chile, and all the seasonings. Stir well, then pour in water and continue to stir. Let it come to a boil, then reduce heat to low and let it simmer 20 minutes. Remove from heat and enjoy!
*If you want to add meat to your green chile, chop it into small, bite, size pieces and fry it first, until cooked on all sides. Then continue on with either recipe as stated above. Be sure to add salt to meat.
Thanks so much for checking out this video. If you liked it, be sure to give it a Thumbs Up and Subscribe so you don't miss any one of my recipes. I also invite you to follow me on Instagram at / marcyinspired or on Facebook at / marcyinspired
*All music in this video used with rights from Storyblocks:
1:51 "Latin Seduction" - Neil Cross
4:44 "Adventures in Fine Dining"
Earlier this year, I had a chocolate milk shake in Hatch, NM that had green chile in it! It actually wasn't bad, but I don't know that I'd order it again. Which begs the question, what do you put green chile on, and would you agree that green chile makes everything better?
Well, to me, it doesn't go on EVERYTHING, but I did have some jelly that had green chile in it and it was 🤤 delicious!!!
@@sharilynn3024 Well that's good to know. A friend of mine keeps telling me she has a jar of chile jelly that she wants to give me because she doesn't think she'll ever open it. Lol
You must have been at Sparky's!
@@richardhale2117 Yes! That's exactly where I had that green chile chocolate milkshake. My husband had the red chile mango one and that one we'd definitely order again.
@@marcyinspired1442 green chili jelly is awesome! If you haven't tried it. You really need to.
For those of you reading the comments, that 505 in the jar she is using is really good! Used half a jar to my cornbread this Thanksgiving and some shredded cheese, it rocked, everyone loved that green chili (505 I put in it. Thank you Marcy for the video ❤👽👽
Thanks so much for the comment. Your Thanksgiving cornbread sounds delish!
I'm from the NM school of thought that green chile can go on most things and be delish. 😁 My fave non-traditional NM dish to have green chile added into is chicken alfredo - it's so freakin yummy!!
Me too 🙂 when I eat at Olive Garden I ask them to add it.
Yum! I'm with you on that.
Omg Pastaggio’s in Las Cruces has that. Sooooo good
I could tell the chile was going to be great just by your accent! We make our chile pretty much the same exact way here in southern Colorado, just usually with Pueblo chiles. I've never tried adding cheese to the first method. I'll give it a shot. Thanks for the video!
Love Hatch!
Me, too! 🌶Thanks for watching.
You're welcome Marcy and thank you for your video, I have been buying 505 for years!
I can't wait to make huevos rancheros with that green chile sauce!🤤
That's something I never get tired of eating. Enjoy!
I just finished eating and now I’m hungry again
Haha! Sorry about that.
I also pictured that this is what I'd bleed if they cut me while I was living in Las Cruces... I eat more of this in the winter than any other time! I know it contributes to me not catching a cold! Great idea for a segment, you'd be surprised how many people don't know how to make a basic green chile sauce!
Ha! I think that would be the case for us, too, considering how much we eat it. And you're right about the health benefits. Green chile is packed with Vitamin C.
It’s a MUST to have Hatch Green Chile at our table for Thanksgiving & Christmas. My grandmother & mother are no longer with us. I have followed their tradition in making this dish for the holidays, I can still hear my grandmother mother say “QUE NO FALTE EL CHILE CON QUESO.” My mom would say it was our Mexican Gravy. HAPPY HOLIDAYS FROM YOUR FAN FROM EL PASO TX
I can almost hear your grandmother saying that, too, and I love it! Thanks so much for the comment.
Hi Marcy from Albuquerque!
We cook the same!☺️
I love your videos, thank you so much for sharing.
Merry Christmas!🎄
Once again a perfect, simple and basic recipe for the most important every day use of green chilies. You're the best....😁
Good chile doesn't need a whole lot added to it, so simple is best. Thanks for the comment.
Cream of green Chile and jalapeno chicken soup. Yummy!
Yum! Thanks for watching!
Remember, we are from New Mexico, born and raised. My husband and I just watched your video. We like both methods of your green chile sauces. Our favorite is your second method because that's kind of the way we have always made our green chile. The only thing that this New Mexican family does not like is cumin. We also don't like too much oregano. We've never put pepper in our green chili sauces. Marcy, I just love your cooking, and I can't wait to try both of your methods. We have leftover turkey from Thanksgiving. We're going to use one of your methods of green chili sauce tomorrow and make turkey enchiladas with green chile sauce and cheese.
Thanks for watching! I'm down for turkey enchiladas!
@@marcyinspired1442 we have the turkey enchiladas tonight. I made your number two method of the green chili sauce. So delicious. We did keep out the cumin
Native newsman here also. My family has been in NM since late 1700's. My great grandmother, grandmother, mom, aunts, etc. have never used cumin in any of our dishes. I believe the use of cumin is more of a spice used in "Mexican " dishes. We only use oregano in our red.
@@cindymontano936 yes, exactly. I do think that cumin is used with Mexico recipes. However, many new Mexican recipes have started adding cumin. We always use to touch of oregano. We have also owned restaurants here in New Mexico . Our most famous became a landmark and lasted for many many years. It was in the North Valley of Albuquerque. It was called Murphy's Mule barn, the Big Chief restaurant .
@@cindymontano936 Native here too -- my Mom had a friend come over to make tamales with us years ago and she snuck some cumin into the red chile pork tamales, we didn't eat any until a few days later and just about died from horror. Like why??? We ate them but it was awful.
I can smell it from Denver.
Ha! Thanks for watching.
Marcy, thank you for all your recipes and your soothing presentations. Every dish delish! Blessings this season to all here.
Thank you! Same to you. 😊
Love green chile enchiladas
YUM, YUM, YUM!!! My favorite is with the pork as well. :)
Your second version is very similar to mine. I use bacon grease and don't make a roux. After simmering if it seems to watery I will use a corn starch slurry ti thicken a bit. Love your recipes!
Yum! I bet the bacon grease adds even more flavor. Thanks for watching!
Looks delicious thank you from Barbara 😊
Thank you, Barbara. I appreciate you watching.
First off I love your recipes and how you are teaching us all how to make your delicious dishes. Thank you so much. If you have some green Chile sauce left over what kind of container do you put it in and how long can you keep it in the refrigerator? 😊
I keep it in a glass container in my refrigerator. It easily lasts a couple of weeks, but usually it's gone before then.
Ohhhhh that looks so good 👍 thanks
It’s hard to go wrong with green chile. Thanks for watching!
Good stuff! Thank you. I am going to make the second version.
Looks fantastic, definitely will try this
good stuff Marcy :)
Awe. Thanks!
We always have green chile on our Thanksgiving table, but it's Pueblo chile!! It's best on the mashed potatoes! I grew up eating Hatch chile!
That’s awesome! Hope you enjoyed it that way on Thanksgiving. 😊
Love it!!
I live in Santa Fe. I make the roux version with the bueno frozen green chile. I purée it so that it’s smoother. I don’t add anything to it other than garlic. I appreciate your variations.
Yes! I like to purée mine when I'm making tamales. Wish I had mentioned that in this video. There's just so many ways to enjoy it. Thanks for watching!
I grew up in Trinidad Colorado, we ate lots of hatch 🌶
I think I've been there, in the southern part of Colorado. That is beautiful country. Thanks for watching!
@@marcyinspired1442 yep, about 20 miles north of raton.
I always cook mine with pork and lots of garlic 😋 both your recipes looked delicious ❤
Pork is the best with green chile! Thanks for watching.
Both dishes are incomplete. Are you making Sopa or salsa? I am from N.M. and never seen any one make an incomplete chili dish before. Im glad you like it. Its definitely lacking beef , pork, or chicken.
For gluten free use cornstarch slurry to make a sauce. I also add knorr caldo de pollo. Delicious for green chile cheese fries and lot's of other delicious dishes. In fact New Mexicans will add green chile to almost anything, including beer and apple pies! 😂 ❤
Loved your comment. Now I'm craving green chile cheese fries!
So happy that you shared these 2 recipes! I remember almost every meal we had in New Mexico had green chili on it and we loved it. I'm so excited to try these out. Hope you had a great Thanksgiving.
Thanks! We had a nice Thanksgiving. My daughter is still home until tomorrow, so that makes it special. Hope you had a great Thanksgiving, too. 😊
👍👍👍
Thanks for watching!
Love your channel! Marcy I've noticed alot lately..that alot of UA-camrs that make Mexican dishes say they are adding oregano to there dishes. I just wanted to point out that I think mentioning that your Oregano is Mexican Oregano, Because some other UA-camrs are adding Italian oregano. And that really changes up the flavor alot. Just a thought. They are different
That is a very good point. I'm usually careful about writing "Mexican oregano" in the Description Box where I type up the recipes, but I didn't specify that when I mentioned oregano on camera. It makes a huge difference. In fact, I have tons of Italian oregano growing in my garden, but I can't use it in many of my recipes because the taste is not the same. Thanks for the comment. I appreciate you watching.
I clicked soooo fast..😂
You're too cute! Thanks for being the first to watch & comment. 😊
Yummy Marcy looks delicious and so easy to make, thanks for all your wonderful recipes 🌟🎉
@@jeanettemunoz2540 It's super simple, but so good. Thank you for watching and taking the time comment.
Yum! I love to make fresh tortillas and just have a green chili(salted, garlic, onion powder) sandwich!😋
@@chavezpicsvideos OMG that sounds so good right now on this cold day...
Looks good.. But never did I see anybody add oregano or cumin to hatch chile 😮 only in red chile colorado.
Excellent recipes. I usually make my green chile with chicken broth instead of water and I thicken it with a slurry of corn starch and water. Keep these great recipes coming!
I'm not familiar with this dish. What types of things would you add it to?
Just think of it as a condiment. You can put it over eggs and hash browns, in any kind of burrito, on burgers and fries...there really isn't much it can't go on.
Why is my cheese dip gritty? It tastes good I guess . But to looking at it, it's gritty looking.
505 brand, in my opinion, not good. Not to mention, the chile is from Colorado yes, I know 505 area code. Fresh Chile Co. 575 brand, from hatch. Literally taste no different than if you roasted it yourself. Nice and chunky. Used it in pozole and tamales. It's absolutely amazing. I missed this season, so had to resort to this brand. Not disappointed at all. Both these recipes are great!
At ua-cam.com/video/ICWVrxTVp4Q/v-deo.html you state to NOT get the 505 Chile with 'lime" in it. I went to the 505Southwestern web site. They make, according to the website, five (5) varieties of Roasted Chile...and all 5 have lime juice in them. And none of them have added lime, that is, beyond the lime juice. There appears to be a contradiction here. Your response....
Lawrence
Be careful when you endorse the 505 Hatch chile from what I understand that comes from Colorado you need to get Hatch chile 575
My mom always used longhorn cheese. She made it a lot like yours but less of the other spices.
My mom too 😊
@user-ve7dk3it2s Yes!!! Longhorn cut in a big circle? We always had that growing up. Love that. Thanks for watching!
NM style with onions, cheese, cumin or oregano?!?!?!? Wait....roux....gravy?!?! I think that's CO style 😂