New Mexico food is absolutely the best food on the planet, in my opinion. I had the good fortune to live a number of years in Corrales, New Mexico just northwest of Albuquerque and I gorged myself on all kinds of new and exciting New Mexican food.
Pueblo Indian reservation west of the city and later on worked in Santa Fe. I picked up a lot of recipes and I will post them to this site little by little.
I had some great culinary experiences there, green chili stew on the Laguna reservation and my first ‘menudo’ in Santa Fe. And I can’t forget the fantastic Pico de Gallo I learned to make.
Pictured above are dried red chili pods, more likely than not from Hatch, New Mexico – the ‘chili city’ of the world. Something in the New Mexican soil or climate produces the best tasting chili peppers anywhere and ‘hatch’ chili’s are the cream of the crop.
In New Mexico, chili is king and is served everywhere. Both red and green chili’s are used in most major dishes. Green chili is the mature, but not overly ripe pod from the chili plant while red chili is merely a ripened green chili. Both have distinct tastes and are wonderful eating.
New Mexican cuisine is distinct. Similar to Tex-Mex and Californian Mexican cooking it is still different having been influenced by Pueblo Indian, Anglo, Mexican and old world Spanish resulting in a unique culinary style.
It is now time to get to..
I was first introduced to green chili stew while working on the Laguna Pueblo Indian Reservation. Each day vendors would come in to sell us chili pies, burritos and other kinds of delicious items and every now and again the entire office would make a ‘pot luck’ buffet.
It was at one of these ‘pot lucks’ that I had my first green chili stew… Later I learned that this dish is actually one of the higher rankings foods in New Mexican cuisine.
I have since tried the stew in many other places but nothing compares to the stew I had on the Indian reservation. At the time hesitantly asked for the recipe and Valerie A was kind enough to give it to me. Now I’m sharing it with the world! Thanks, Valerie!
In my recipes I use the following abbreviations:
- ‘t’ refers to teaspoon
- ‘T’ refers to tablespoon
- ‘c’ means cup
- ‘#’ means pound
- ‘oz’ means ounce
| Green Chile Stew |
|---|
| From Valerie A – Laguna Pueblo Indian Reservation, Mesita, New Mexico |
| 2 # beef sirloin or pork, cut in bite-size pieces |
| 2 T butter |
| .5 c green chili, chopped |
| 2 t garlic powder |
| 2 t salt |
| 2 t pepper |
| 2 medium potatoes, cubed |
| 7 cups water |
| Melt the butter in a skillet on medium heat. Sautee meat cubes until brown. Meanwhile, to a large soup pot, add chili, spices and water. Bring to a simmer, uncovered. |
| When the meat is brown, add to the soup pot and deglaze the skillet with a little soup water. Bring soup to boil, add the potatoes and simmer, uncovered, for 30 minutes and serve. |
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