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Chile - New Mexico Green
'Serve this on slices of interesting breads and crackers. Note: This recipe requires advance preparation.'
These sweet chicken chimichangas with fruit are lighter than the more traditional beef and bean recipe popular in Arizona.
The classic combination of cheese and green chile appears here as a soup—rather than a dip or appetizer.
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.
This powder is used to make chili con carne and replaces the commercial type; experiment with the ingredients and adjust them to your taste.
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.

Freelance chef Alejandra Montero created this recipe that was distributed by the Hortus Botanicus. It is usually served with rice that is fried in oil and garlic before it is cooked.

Alejandra suggests adding a half cup of fresh or frozen garden peas during the last 5 minutes.

 

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