A great chile recipe for the holidays and cold winter nights. This is easy to prepare and is ready in an hour!
A New Mexico – Colorado hybrid recipe
This recipe is a combination of the classic New Mexico Green Chile Stew and the version of Green Chile that is very popular here in Colorado. The Colorado version includes a roux and pinto beans, whereas Green Chile Stew uses slow cooked potatoes to add thickness.
1.5lb Fresh roasted or frozen Green Chile, chopped
3 Medium sized potatoes (3-4 cups, chopped)
1.5lb Pork loin, chopped into cubes
30oz Cooked pinto beans
2 cups Chopped tomato
1 med Yellow onion, chopped
3 clove Garlic, minced
1/4 cup Olive oil
1/4 cup Butter
2 cup2 Water or chicken broth
In a large pot, melt butter then add olive oil over medium heat. Add onion and cook on medium until the onions are translucent, about 20 minutes. Add minced garlic, stir. Add potatoes and cook with the onions until the moisture has been absorbed by the potatoes. Add 1/2 water to deglaze the bottom of the pot, cook potatoes until the water has been absorbed. Add more water (or chicken broth) as soon as the potatoes have absorbed the liquid, repeating the process until both cups have been added. Add pork and cook for five minutes over medium high heat. Reduce heat to medium then add the chopped green chiles. Cook for another five minutes, then add chopped tomatoes. Simmer for 15 minutes, the add cooked pinto beans. Cook for an additional 15 minutes, then serve topped with grated cheese along with warm flour tortillas.
1 dozen raw green chiles
1 13oz container frozen green chile
1 medium yellow onion
2 tbsp minced garlic
3 roma tomatoes
1 8oz container sliced white mushrooms
1 lb roasted chicken breast
4 cups whole milk
5 tbsp butter
1 8oz container sour cream
1 cup cheddar cheese
1 cup monterey jack cheese
5 tbsp flour
2 tbsp olive oil
10 corn tortillas
Chop tomatoes, onions, and garlic. Next, place raw green chiles on a rack. Broil or grill on high for 20 minutes until skin is charred, but not burned. Place roasted chiles in a zip bag for 20 minutes, then remove skins and chop.
Preheat oven to 350f, roast chicken breasts for 20 minutes or until juices run clear. Add olive oil to a pan, medium heat. Melt butter over low heat. Pour milk into a pan, heat until almost boiling. Cook onions until soft, about 10 minutes. Add flour in batches to the melted butter, wisk until smooth.
Add milk to the butter/flour mixture. Turn heat to high and cook until thickened, stirring frequently. Add the fresh roasted green chiles and garlic to the onions, cook for 3 minutes. Add the chili mixture to the cream sauce. Stir. Add frozen chile, chopped tomatoes, chopped mushrooms, and chopped chicken. Simmer for 20 minutes. Line the bottom of a large casserole dish with corn tortillas. Spoon the chile mixture over the tortillas, then sprinkle with 1 cup of cheese . Add more layers of tortillas, mix, and cheese until the mix is gone.
Bake at 350f for 40 minutes.
Top with sour cream and serve with warm flour tortillas.
My first real trip outside of the US was to the Yucatan peninsula in Mexico in 2003, where my new wife and I explored the areas of Valladolid, Merida, and Tulum among many other places. The first time I tried Sopa De Lima was in Valladolid, at the courtyard diner of a modest hotel. The atmosphere was casual and busy, the sun was going down and the festival was going to begin in the town square once the mass let out at the enormous cathedral, which was adjacent to the large city square.
Sopa De Lima is a refreshing, delicious dish. Combined with many Modelo Especial’s, it was a perfect way to enjoy the experience of being far from home.
This is my version of Sopa De Lima, I hope you enjoy it.
3/4 cup chopped cilantro
4 tbsp lime juice
1 med onion chopped
2 cups chopped tomato
2 New Mexico Green Chiles, roasted and chopped.
4 cloves garlic minced
3 cups chicken broth
1 lb boneless chicken breast
1tsp ground cumin seed
salt and pepper
For the tortilla strips
1/2 cup canola oil
6 corn tortillas, cut into 1/4 inch strips
Cook onions until translucent, about 20 minutes, over medium heat. Add garlic, being careful to avoid burning. Add the cumin and cook for 5 minutes until the garlic has softened. Add the chopped tomatoes and chopped green chiles and cook for 5 minutes over medium heat. Add 1 cup of chicken broth and allow to reduce over medium heat. Once the broth has been reduced add the cooked, chopped chicken. Cook for 5 minutes. Add remaining broth and simmer on medium heat for 10 mins. Add 3 tablespoons of lime pulp, cut from the lime. Next, add the lime juice. Add the chopped cilantro and stir. Allow to cook for 2 minutes. Reduce heat to low while preparing the tortilla strips.
Preheat canola oil to 375 degrees in a small pan. Add tortilla strips in small batches, frying until golden. Add salt.
Serve in large bowls, topped with the tortilla strips.
For this episode of The Food Nerd, Rudy recreates a favorite that he first encountered on a vacation to Amsterdam. He starts from scratch, using fresh lamb and other ingredients. Enjoy!
Dutch December by Rudy
We visited Amsterdam after two weeks exploring South Africa. Christmas Day was spent in a Dramamine haze visiting Robbin Island near Cape Town, followed by several margaritas and deep philosophical conversation about destiny vs. the beauty of randomness. We left Cape Town the next day in the early summer and arrived in a Netherlands winter 12 hours later. It was snowing and very cold, our Africa tans were very conspicuous.
It was probably only ten minutes after I finished hauling 100 lbs of luggage up a very steep staircase to our rented apartment that I was on the streets of Amsterdam, GPS in my hand and a head full of dreams.
(skipping the rated R parts……)
Suddenly, I found myself quite hungry. After two weeks of eating African food, my tolerance for previously unsavory foods was very high. I had endured the African cheeseburger, loved Ox tail stew, developed an unhealthy attachment to biltong and instant coffee. A lamb sandwich was definitely within my newly expanded palette. Shawarma was everywhere, but most importantly there was one right near our building, conveniently located directly next door to my favorite coffee shop. My life would never be the same. I may have eaten the equivalent of an entire lamb during my six days in the ‘Dam.
Macaroni and cheese made from scratch is simple, fun, and delicious. Watch the video below for in depth instructions on preparing this comfort food staple. All ingredients and cook times included, runs 4 mins.
In this episode of the Food Nerd, Rudy whips up a family favorite, Green Chile Stew. As always, the recipe is made from scratch, using only fresh ingredients. This is a New Mexican staple dish.
Growing Up and Green Chile
My life at 16 was different than most. My mom, a career government worker, traveled regularly as part of her job. There were periods when she was gone 2 weeks out of every month. My brother Daniel would stay with his dad and I was left to my own devices. As a young person with very little in the way of common sense, this amount of freedom was a blessing as well as a curse.
Green Chile Stew with chicken is what I remember most from my teenage years, my mom would make a big pot of it before she went out of town. I loved it, and she always made just enough to last until she returned home. My version somehow just doesn’t match up. When she makes it now, I am instantly transported to 1989.