Green chile lore suggests that cultivated chile peppers were introduced into what is now the United States in 1609 by Santa Fe’s founder, Captain General Juan de Onate. Alternatively, other sources suggest that they were first introduced to the Pueblo Indians of New Mexico in 1582-1583 by the Antonio Espejo Expedition. Regardless of how they made their way into this country, New Mexico chiles are pod types of the annum species. More than 40,000 acres of New Mexican chiles are devoted to their growth in New Mexico, California, Arizona, and Texas.
Green chiles have a unique, fresh flavor with varying degrees of heat. We like them hot!
My husband surprised me today at work with a Facebook post announcing the arrival of five pounds of fresh, roasted green chiles from New Mexico’s Hatch Chile Store.
This is exciting news, so exciting in fact, that it disrupted my afternoon with fond memories of Taos and our favorite restaurant there (which unfortunately closes in October, El Meze). But enough of that. Instead, on the fly, I had to come up with a dinner inspiration for my husband who was nearly giddy about green chiles…and here it is.
- 2.5 lb. Organic Ground Beef
- 4 Large Beefsteak Tomatoes, Chopped
- 1 Large Onion, Chopped
- 4 Red Hot Banana Peppers, Chopped
- 32 oz. Roasted, Chopped Sandia Chiles (Hot)
- 4 Tbsp Flour
- 1 Tbsp Salt
- 1 Tbsp Black Pepper
- 2 Cups Chicken Broth
- Chihuahua Cheese and Sour Cream (for garnish)
Brown the ground beef in a medium skillet with salt and pepper. Add chopped banana peppers and onions and cook until onions are translucent. Transfer beef mixture to a large stockpot and then add chopped tomatoes. Stir in flour until smooth and then add chicken broth and chopped chiles. Simmer until flavors are well blended and serve topped with cheese and sour cream.
This recipe makes it I’mNotKidding hot. If you are sensitive to heat, you should use a milder chile or use half the amount of chiles.