As the late summer sun bathes the hills and valleys of New Mexico, one of the state’s favorite ingredients comes to light: it’s green chile season! This isn’t just about a pepper. Instead, the green chile is a cultural phenomenon, a rite of passage, and a culinary celebration. This time of year is a testament to the beloved chile’s enduring appeal. Get ready to dive into the heart of New Mexican flavor with a collection of recipes that harness the unique heat and irresistible earthiness of fresh green chiles, bringing the true taste of the Land of Enchantment straight to your table.
Green Chile Recipes
Green Chile Risotto
Risotto is a warm, comforting rice dish that usually holds a protein and fresh veggies. This version from Bishop’s Lodge’s restaurant, Skyfire, uses a green chile purée with a perfectly cooked egg on top. Garnish it with a burnt leek and microgreens for an elegant yet simple dinner recipe.
Roasted Green Chile Polenta with Prosciutto and Mexican Asadero
Even though polenta is an Italian dish, it works well with Mexican flavors. Thanks to TABLE’s Editor at Large, Gabe Gomez, The neutral base of polenta deliciously takes on the spice of green chile, smokiness of prosciutto, and layers it all with Mexican Asadero cheese. Try it fresh out of the oven with extra virgin olive oil and arugula on top.
Green Chile Chicken Enchilada Casserole
In case you’re looking for a one-pan dinner, this Green Chile Chicken Enchilada Casserole can even be prepared in its pan ahead of cooking. Tender pulled chicken tosses in a savory green chile enchilada featuring cheese and corn tortillas. This recipe was part of James Beard Award-winning author Cheryl Alters Jamison’s article, My Life in Five Dishes.
Chiles Rellenos
Chiles Rellenos is the recipe that best highlights the chile pepper. Roast, peel, and stuff these medium-large New Mexican chiles with cheese, eggs, and a green chile sauce. We recommend keeping tortilla chips or corn tortillas on hand for sopping up all the filling. This also comes from Cheryl Alters Jamison’s My Life in Five Dishes.
Green Chile Braised Oxtail
If you’ve never had oxtail, not only is the texture utterly tender, it’s also great for infusing with different flavors. A bit of green chile goes a long way in this Braised Oxtail dish featuring a variety of spices, red wine, beef stock, and tomato paste.
Green Chile Mac and Cheese
We know mac and cheese is the ultimate comfort food but to make it designed just for New Mexicans, Cheryl Alters Jamison completes this dish with green chile. The mix of creamy cheese with the heat of chiles and a crumble on top makes this side dish perfect for your next dinner.
Green Chile Biscochitos
Green chiles aren’t just for savory foods. These Green Chile Biscochitos roast green chiles into the dough before topping with a cinnamon-sugar mix. Make these cookies from our Editor at Large Gabe Gomes in a star-cut-out shape to embrace New Mexico’s staple cookie.
Green Chile Stew
Pork shoulder and hearty potatoes in a stew makes winter-living easy. But, a helping of green chile makes winter-living exciting. Try a Green Chile Stew that combines warming spices with tender pork, vegetables, and green chiles.
Ricotta Gnocchi with Roasted Green Chile
Become your family’s professional chef by making handmade gnocchi for dinner. Roasted green chiles fold into this ricotta dough as well as the creamy pasta sauce. Add some extra parmesan cheese on top for all the cheese-lovers out there.
Braised Duck Leg in Green Chile with Cumin-Infused Roasted Carrots
The fatty nature of duck legs absorbs the green chiles that cover the duck while cooking. To match this rich main, cook up a side of cumin-infused roasted carrots. Together you get a balance of simple and complex flavors.
Grilled Oysters with Roasted Green Chile
We like to keep oysters simple, adding just a little butter and seasonings when grilling them. But, we have to admit, green chile complements oysters better than you would imagine. Think acidic lemon, cooling oysters, and a kick of heat.
Fire-Roasted Green Chile
Green chiles themselves make an excellent side dish or appetizer when you serve them alongside a garlic chèvre sauce and mushroom duxelles. These chiles from celebrated Chef John Sedlar are sort of like chiles rellenos but with an elegant spin.
Grilled Asparagus with Hatch Green Chile Ricotta
Chef Dakota Weiss of Coyote Café breaking down homemade ricotta cheese into an easy recipe then adding a kick of green chiles. This creamy ricotta accompanies grilled asparagus, truffled mustard vinaigrette, brioche croutons, and an endive salad.
Grilled Tomahawk Steak with Sweet Potato Gratin, Carrots & Chile Gastrique
Tomahawk steaks are a treat for your eyes and tastebuds. To match this magical cut of meat, Chef Ziggy at El Nido serves it with a sweet potato gratin, heirloom baby carrots, and a combination of green and red chile gastriques. Needless to say, your whole plate will be full.
Story by Kylie Thomas
Subscribe to TABLE Magazine’s print edition.
