Margaret Campos, who owns an organic chile farm and the Comida de Campos cooking school in Embudo, New Mexico, provided this recipe. Since the native chiles in northern New Mexico vary from one micro-region to the next, Campos says to use whatever you have on hand. She serves this green chile stew alone or with beans and a fresh tortilla.
All fresh green New Mexican chiles are great for stuffing, but we prefer Big Jims because they are so large. Fresh poblano chiles (a Mexican favorite) and even large jalapeños can also be used. Top the rellenos with either a red or green chile sauce before serving.
Chiles rellenos literally means "stuffed chiles," and in Mexico many different chiles are used, including poblanos, jalapeños, rocotos, and even fresh pasillas. Here in the Southwest, we prefer New Mexican green chiles. Whatever type of chile you use, the preparation and fillings are the same.
From the famous iconoclast and author of The Great Chili Confrontation, here's the recipe that infuriated Texans after it was published in Holiday Magazine in 1967. Smith had the gall to title his article "Nobody Knows More About Chili Than I Do." Once again, the directions are in Smith's own words.
For those who don’t want to tackle making candy, I’ve included a recipe for a hot and sweet chocolate cookie. The heat of these cookies is dictated by the heat of the chile, and sometimes I substitute chopped jalapeños for the green chile for a more fiery treat.
The technique of soaking a food in a liquid to flavor it—or in the case of meats, to tenderize the cut—was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains.