Most New Mexican cooks have a favorite recipe for green chile stew, and so do I. But that recipe has been published dozens of times, so I started thinking about some variations on that subject that I put in my new book, 1,001 Best Hot and Spicy Recipes. Here are three different recipes but with one common denominator: New Mexican green chile. And with the green chile season ending soon, you’d better stock up!
Creamy Green Chile Chicken Soup
Here’s a Southwestern classic featuring New Mexican green chile. It was one of the favorites at the much-missed W.C.’s Mountain Road Cafe. If W.C. should forget to post it for a while on his specials board, his regulars would complain. Serve it before any Mexican or Southwestern entrees, or with grilled meats.
6 cups green chile sauce (yes, you can used prepared sauce)
2 cups White Sauce (see Joy of Cooking or another such basic cookbook)
1 cup chicken stock, homemade if possible
1 3 ½ pound chicken, poached and deboned, meat chopped, skin and bones discarded
½ teaspoon salt
½ teaspoon finely ground white pepper
1/4 teaspoon Mexican oregano leaf
1 cup heavy cream
In a large pot, heat the green chile sauce, white sauce, and chicken stock, stirring well with a whisk. Add the remaining ingredients, stir well and simmer, uncovered for 10 minutes.
Yield: 8 servings
Heat Scale: Medium
Border Chile Stew
It’s easy to pinpoint the origin of this recipe: northern Mexico. But we add a few touches of our own, such as zucchinis and celery! Serve with a hearty bread and your favorite microbrewed beer.
1 cup chopped New Mexican green chile
1 cup chopped red bell pepper
1 medium onion, chopped
2 tablespoons chopped garlic
2 ½ tablespoons extra virgin olive oil
3 cups chicken stock preferably homemade
2 ribs celery, sliced
2 cups potatoes in ½ inch cubes
1 teaspoon Mexican oregano
1 teaspoon thyme leaves
2 cups cooked pinto beans
6 cups cooked corn kernels
2 cups cooked, chopped chicken
2 cups white sauce (see Joy of Cooking or another such basic cookbook)
2 medium zucchinis, chopped
Water
Fried tortilla strips for garnish
In a stock pot, saute the chile, bell pepper, onion, and garlic in the olive oil for 5 to 7 minutes, stirring occasionally. Add the chicken stock, celery, and potatoes and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes or until the potatoes are tender.
Add the remaining ingredients and enough water to make a thick stew. Simmer over low heat for 15 to 20 minutes. Garnish with the tortilla strips and serve.
Yield: 8 to 10
Heat Scale: Medium
Black Bean Corned Beef Chile Stew
Corned beef in a stew? Why not experiment? Cooks can either prepare their own corned beef or purchase it from the butcher. You’ll find this a delightful mix of flavors and easy to make; just be sure to skim off any fat that comes to the surface. Serve it with an Irish soda bread because of the corned beef accompanied by a black and tan beer.
3 quarts water
2 ½ pound corned beef
2 carrots, chopped
1 large onion, chopped
½ bunch parsley, chopped
1 teaspoon salt
1 tablespoon freshly ground black pepper
1 tablespoon freshly gound white pepper
2 cups chopped green chile
Combine all ingredients in a stock pot and boil uncovered for 2 hours. Strain the soup and discard all solids, then skim the fat. Remove the corned beef, trim the fat, and set aside. Shred the corned beef and cut into 1 ½ inch lengths and return to the soup. Add enough water to make the stew about a gallon. Heat to boiling, stir well, and serve.
Yield: 8 to 10 servings
Heat Scale: Medium
