Best Green Chili From Albuquerque Recipes

Authentic New Mexico Green Chile Stew image

Provided by catalinacrawler

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 17

12 -15 hatch green chilies (if not available anaheim will work too)
2 lbs pork shoulder
2 tablespoons vegetable oil
1/2 cup onion, finely chopped
2 minced garlic cloves
1 -2 jalapeno, diced (only necessary if using anaheim chiles)
6 cups chicken broth
6 ounces beer (optional)
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
3 bay leaves
1/2 teaspoon cumin
1 (10 ounce) can diced tomatoes
3 large potatoes, diced 1/2-inch
2 tablespoons butter
2 tablespoons flour

Steps:

Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
add jalepeno, broth, half a can of beer, spices.bring to a simmer.
let simmer for 1 hour.
Peel skin from chiles, chop and add to the pot (including the seeds).
Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
Simmer until potatoes are done.
melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.

Albuquerque Green Chile Chicken Soup Recipe image

Provided by á-32809

Number Of Ingredients 6

2 cups Cooked Chicken Meat, shredded
3 cups Green Chilies, cooked, chopped
3 cups Canned Tomatoes, chopped
1/4 cup Chicken Soup Base
1 Tablespoon Granulated Garlic
2 quarts Water

Steps:

Traditional-Style New Mexico Green Chile Sauce image

Provided by Miss Annie

Categories Sauces

Time 35m

Yield 2 cups

Number Of Ingredients 9

1 tablespoon canola oil
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons flour or 2 tablespoons whole wheat flour
1/4 teaspoon ground cumin
salt and pepper, to taste
1 1/2 cups pork stock or 1 1/2 cups chicken stock
1 cup chopped roasted and peeled new mexico pepper ("or" frozen "or" canned)
1/4 teaspoon dried oregano

Steps:

In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
Stir in the stock and simmer until thick and smooth.
Stir in the chiles and oregano.
At this point you may cool, and store in refrigerator, covered, for up to one day.
To serve, heat thoroughly.

GREEN CHILI FROM ALBUQUERQUE image

Yield 6 Bowls

Number Of Ingredients 10

2 lbs pork shoulder, cubed
4 cloves finely chopped garlic
1 finely chopped sweet or yellow onion
4 stalks finely chopped celery
2-3 med-large tomatoes, diced
1 quart bag roasted, cleaned mild (or medium) hatch chilis
1-2 Jalapeno peppers, diced (only if using mild chilis, medium are plenty hot)
1 jumbo can chicken broth
Flour
Butter

Steps:

Dredge pork in flour and saute in butter. Add garlic, onion, and celery and continue to saute. Add tomatoes and green chilis. Mix and heat through. Add chicken broth and let simmer at least 1 hour.