Blue Corn, native to the Southwest, gives these tamales a distinctive, nutty taste. Make them smaller than an entree tamale and serve as a side dish in place of a vegetable. This recipe is taken from Just North of the Border, by Dave DeWitt and Nancy Gerlach. Prima Publishing, 1992.
Pomegranates go with green chile too, as demonstrated in this tasty twist on fresh avocado salad. This recipe (and many others) can be found on the "official" pomegranate industry website, www.pomegranates.org, along with the answers to deep existential questions such as "can you eat the seeds?"
Grilling caramelizes the sugar and honey in the sauce, making the fruit sweeter. This is obviously a dessert, but it can be served as a side dish to barbecued ribs, poultry, or fish. Other firm fruits will work, such as peaches or pineapple, but make sure that they are slightly under ripe. It is difficult to grill ripe fruit.
This simple but tasty dish evolved from the need to preserve meat without refrigeration since chile acts as an antioxidant and prevents the meat from spoiling. It is a very common restaurant entree in New Mexico.
This recipe was originally demonstrated on a Disc-It outdoor grill (think of a propane-powered wok on steroids), but you can grill these burgers as well. Read more about the Disc-It and burgers in Mark Masker's article here.