New Mexico Green Chile
If you can find Hatch Green chiles, this dish will be authentic. They can now be found off season in canned form from the Hatch Chile Co in Deming, NM
1 cup onion, chopped
3 cloves garlic, chopped
3 Tablespoons oil
1 teaspoon cumin
12 New Mexican Hatch Chiles, roasted, seeded and chopped (or 1 28 oz. can )
2 cups water or broth
Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic and saute until softened. Add all the remaining ingredients at once, and bring to a low boil., then reduce the heat and simmer for 30 minutes. This green chile can be pureed for smoother texture. I like to use an immersion blender and puree half of it, leaving come chunks of chile and onion in the sauce. In New Mexico, it’s usually enjoyed quite chunky.
Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you!
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