New Mexico: Red or Green?

Here in New Mexico, we’re famous for putting chile on everything. Most restaurants stock “red or green” even for non-traditional New Mexican dishes; burgers, eggs, hot dogs, you name it, we put chile on it. And if you want both, the more the merrier. You can order “Christmas” style at any given restaurant without a second look.

To embrace our New Mexico traditions at a time when the smell of roasting green chile fills the air, we thought we would share our favorite foods and recipes from our Relios family to yours, just in time for the holidays.


Carolyn’s Green Chile Stew – From Carolyn Pollack

stew

2 tbsp olive oil
1 pound top sirloin steak or pork, cut into ½ cubes
2 yellow onions, diced
1 cup red wine
8 cups water
2 carrots, diced
2 russet potatoes, diced into ½ “cubes
½ cup roasted green chile, peeled, seeded and diced
1 cup beef stock
1 ½ tsp ground cumin
1 ½ tsp ground coriander
2 cups chunky style salsa
salt to taste
pepper to taste
36 large garlic croutons
3 ounces sharp cheddar cheese, grated
3 ounces Monterey Jack cheese, grated
Sour cream
Red chile powder

In a large heavy saucepan pour the oil and heat it on medium until it is hot. Add the steak and onions, and sauté for 2 to 3 minutes. Add the wine and water. Bring to a boil, then simmer for 15 minutes. Add the carrots and potatoes. Bring the stew to a boil, then lower heat to a simmer. Add the green chile, beef stock, cumin, coriander, and salsa. Simmer the stew for one hour. Season with salt and pepper. Place the stew in individual serving bowls. Top with 6 large garlic croutons. Sprinkle on the 2 cheeses, and broil in the oven until the cheese melts. Top with a dollop of sour cream, and sprinkle on some red chile powder. Serves 6.


Bill’s Amazing Chile Rellenos – From Bill Pollack

½ lb. longhorn style mild cheese cut into chile size bars*
6 large New Mexico green chiles roasted, peeled and seeded, stems on
3 eggs
2 tbsp. flour
1 tbsp. olive oil
3 tbsp. pressed garlic
14 oz. can petite chopped tomatoes undrained
1 cup chicken broth
1 tbsp. black pepper
1 tbsp. marjoram

Saute onion and garlic in olive oil until onion is soft. Add tomatoes, salt, pepper and marjoram. Reduce to simmer. Stuff green chiles with cheese. Separate eggs. Combine flour and egg yolks. Beat egg whites until peaked. Fold in yolk/flour mixture. Heat greased griddle or pan until hot. Check by dropping egg batter. Coat stuffed chiles in egg batter. Fry until golden, don’t flip too early! Serve with sour cream, black beans, calabacitas and Spanish rice.

*cut cheese into the same length of chiles to stuff


Roasted Green Chile  – From Alex Montoya, Brand Ambassador

There are few days throughout the year when green chile isn’t part of my diet. Great source of vitamin C and gastronomic delight! Nearly 7 years with Relios and I’ve never called in sick. Hmmmm…coincidence? I think not! Good genes and green chile are my allies. At home we chop it up, add a bit of garlic salt and always have it at the ready. Our 40 lbs of home-roasted, peeled and frozen chile will mostly be used as a topping but we also do the traditional stews, enchiladas etc. This morning’s pigs-in-a-blanket got a kick with green chile and cheese inside and out.


Rolled Chile Enchiladas – From Jayme Bennett, Ecommerce Manager

12 corn tortillas
Olive oil  (to fry tortillas)
1/2 onion, chopped
1 tsp. minced garlic
3/4 cup chopped, cooked green chiles AND/OR red chile sauce
4 cups jack cheese, mild cheddar, or a mix, grated
Optional: shredded chicken, sour cream 

Lightly fry the corn tortillas for flavor. Add a handful of cheese (and chicken if desired), chopped onion, and garlic to each tortilla and roll. Place in long baking dish stacked side by side. Top with red and/or green chile. Cover chile with shredded cheese. Bake for 15 minutes at 350 degrees. Top with sour cream and serve.


Avocado Salsa – From Louisa Escovedo, Merchandising Manager

1 medium can diced tomatoes (drained)
3 medium jalapenos, seeded and chopped (leave seeds if you like it hot!)
1 cup chopped yellow onion
3 medium avocados, semi firm but ripe, peeled, cored and diced
2 tbsp fresh lime juice
1 clove garlic, finely minced
½ tsp salt (more or less to desired taste)
¼ tsp pepper

Drain can of diced tomatoes and blend. Add to mixing bowl with chopped jalapenos and onions, mix well. Add seasonings (salt & pepper), minced garlic and lime juice, mix well. Add diced avocado and mix. Serve with tortilla chips.


Pork in Red Chile – From Zisumy Bencomo, Merchandising Sales Planner

Pork.png

1 lb solid pork, with a little fat, 1/2 in cubes
1 tsp salt
1-1/2 cup of water
1 garlic clove
1 pinch of oregano
6 chiles
Vegetable oil (Optional)
1 tsp flour

Cook meat with salt and water & be sure to put the lid on your pan! Simmer until fully cooked. Boil chiles 10 minutes or until soft. Mix cooked chiles in blender with garlic, oregano, and water. Once this is blended you can add to the meat and let it boil for 15 minutes. Serve with flour tortillas.


Guacamole – From Doug Small, SEO/PPC Analyst

2 avocados, chopped
1 small onion, minced
1 clove of garlic, minced
Fresh cilantro to taste

Mix together and serve with corn chips.

One thought on “New Mexico: Red or Green?

  1. Patti Brown says:

    I will try all these recipes eventually but since I have never met a Chile Rellenos I haven’t loved that will be the first…some homemade Sangria and guitar music…and of course adorned in beautiful Relios jewelry , a little bit of enchantment on the Outer Banks of North Carolina.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s