If you’ve spent any time in New Mexico, chances are you had green chile, because New Mexicans put it on EVERYTHING. And why not? It’s delicious! In this video, I show you a couple of easy ways to prepare New Mexico Style Green Chile, the kind that you always want to have on hand so you can pour it over eggs, potatoes, beans, and anything else you might be eating. The key is to keep it simple, and let the main ingredient shine. That said, here are two variations:
New Mexico Style Green Chile
(VERSION #1)
10-12 Hatch green chiles, roasted, peeled, seeded, and chopped (Once chopped it should be anywhere from 1 1/2 – 2 cups)
1/2 large onion, chopped
3 garlic cloves, minced
salt & pepper to taste
1 tsp. Mexican oregano
approx. 2 cups water
cheese of your choice (I used a combination of cheddar & muenster)
Place a large skillet on the stovetop over medium high heat, and put enough oil in it to coat the bottom of the pan. Once hot, sauté onions until soft, then add in minced garlic. Add in chopped green chile, as well as all your seasonings. Stir for a couple of minutes, then pour in water. (You can add more than 2 cups if you want it more runny.) Let it come to a boil, then reduce heat to low and let simmer 20 minutes. Finally, add in as much cheese as you desire and stir to let it melt into the chile. Remove from stove top and enjoy!
New Mexico Style Green Chile
(VERSION #2)
1-2 Tbsp. oil
1-2 Tbsp. of flour (Flour & oil should be equal parts)
10-12 Hatch Green Chiles, roasted, peeled, seeded & chopped (or approx. 1 1/2 – 2 cups chopped)
1/2 large onion, chopped
3 garlic cloves, minced
2 roma tomatoes, chopped into small cubes
salt & pepper to taste
1-2 tsp. cumin
2-3 cups of water
Place large skillet on stovetop over medium high heat, and once hot, add in oil & flour and mix it continuously until flour starts to turn golden in color. Add in onion and sauté a couple of minutes. Add in onion, green chile, and all the seasonings. Stir well, then pour in water and continue to stir. Let it come to a boil, then reduce heat to low and let it simmer 20 minutes. Remove from heat and enjoy!
*If you want to add meat to your green chile, chop it into small, bite, size pieces and fry it first, until cooked on all sides. Then continue on with either recipe as stated above. Be sure to add salt to meat.
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*All music in this video used with rights from Storyblocks:
1:51 “Latin Seduction” – Neil Cross
4:44 “Adventures in Fine Dining”
24 Comments
Earlier this year, I had a chocolate milk shake in Hatch, NM that had green chile in it! It actually wasn't bad, but I don't know that I'd order it again. Which begs the question, what do you put green chile on, and would you agree that green chile makes everything better?
One of my favorite recipes that I’ve been making for 30 yrs now is a pork chile verde. No oregano or cumin. Made with charred hatch chilies, fresh or canned if need be, onion, garlic, cubed pork shoulder, flour and chicken stock. Assemble as you would any stew and allow to slow simmer, oven or stovetop for several hours. Typically hatch chilies don’t have a lot of heat so if you want it spicy add a chopped jalapeño and or Serrano chili about half way through the cooking process. Served in a bowl or use to make burritos with some cheese and sour cream. Thank you Ralphie Sanchez for this recipe, it never disappoints ❤
Pueblo Co green chilies are better.
Thankyou I make mine with pork meat or hamburger and I put garlic and pepper and salt ❤ God bless
Nm chili by young guns is great also,very hot usually
Want to try number 2 with pork
So you cooked an entire country huh? Spelling matters
Where l live in Mexico I can't get hatch chillies so I substitute them with Pablonos . They still taste pretty good.
Hello! I miss a really good mole’! I enjoy your videos!
COSTCO carries 505
Thank you! It's almost Hatch Chilie time. Had to comment on your garlic press. I have the exact same one from my mother. (She bought a new one 30+ years ago and gave it to me only to trade back for the original!) I'm 68 and she has been gone for 18 years now. I think of her every time I use it. Thanks!
My gramma worked the fields in Hatch NM when she was a teen… I loved hearing her stories, and I loved her green Chile, refried beans n home made tortillas!! ❤️ yummy 😋
I'm Born and raised in Gallup NM and I like both and I like to video. Thank you and God bless you
P we love you in Southern California Marcy I'm a native New Mexican thank you
The oregano Marcy uses is likely Mexican Oregano so you all know — mention this because Mexican Oregano is very unique and gives Menudo, for example, one of its distinct flavors, and is very different than regular Oregano used in Italian recipes — trust me. It may not say Mexican Oregano, but if you buy it where they sell red chili powder in the plastic envelopes, in the Mexican seasoning stand usually near the produce or seasoning area of your local grocery store, than you are likely buying Mexican Oregano. Smell both Mexican Oregano and regular oregano from the bottle side-by-side and you will smell and taste a huge difference. Just thought this was worth mentioning for thise who may not have been raised with this seasoning — it is great on other food items you'd never guess like pizza and even awesome on spaghetti. A cool trick is to rub it in your hands to release the oils and flavor!
This woman needs an Oscar
I was in Hatch a couple years ago, went to a famous burger joint, ordered the green chili lemonade……couldn't drink it; way too hot. Only in Hatch!
You must have picked out the most uniformed hatch chili because I have been buying hatch for decades and it never looks like this or like yours…plump, meaty and all the same! I'm calling bogus. Food looks good though
I’ve recently subscribed, I have tried some of your recipes, you are a very good cook. Great channel.
I'm inspired, Marcy!
My tia used to dice it up with garlic and salt – add to papas or beans – yummy! Thx Marcy!
Tried the 2nd recipe and it is delicious I cut up a steak and threw in chopped potatoes and it was the bomb. Love your recipes keep sharing thanks.
I would like to share my own love story about my introduction to chili verde.
Back in the 1970’s my older brother, Bob Whittingslow was a jewelry dealer on the Zuni Reservation and I had several opportunities to visit him and his family there. I even got to experience the Shalaco dances and feasts held when the newly built homes were blessed in November. I still remember the incredible smells and taste of the freshly baked bread as it was taken out of the adobe ovens. Best bread I have ever tasted. (I have travelled to many countries famous for their breads. Zuni bread, warm from an adobe oven, can hold its own against any of the great breads of this world!)
On the main road thru town, there was a restaurant called Pat’s Chili Parlor. That was my introduction to green chili with meat in it, stuffed into sopapillas. And to this day I still dream about how good they were. I tell you the truth, if I could only eat one meal every day for rest of my life, I would choose pork chili verde in sopapillas and warm Zuni bread with butter and some warm sopapillas with honey for dessert. That meal is as good as any of great cuisines of Europe!!!
I have tried to recreate it for decades and without success!😢 Our modern ovens and cookware just don’t give it the same taste.
I doubt Pat’s Chili Parlor is still in business, but it is worth the drive to the Zuni Reservation just for the bread, fresh out of those adobe ovens. You will find wonderful people and some truly exquisite jewelry there.
THAT:S MEXICAN FOOD!…..NOT NEW MEXICO!