New Mexico Hatch Red Chile Recipe | I am New Mexico

New Mexico Hatch Red Chile Recipe

Quick and Delicious New Mexico Hatch Red Chile Recipe

One thing you’re going to need for the holidays is a good red chile recipe. For generations and generations, New Mexican’s have added red and green chile to just about everything under the sun. Even though we’ve been doing this before Thanksgiving dinner was a thing, red chile and potato anything is a must. If you aren’t a tried and true NM veteran that has to have red chile on their mashed potatoes and turkey, then you’ll have to try this age-old remedy for that too-trendy turkey dinner that everyone else raves about. From here to eternity, this New Mexican, and millions like me, are going to have the savory red dumped on everything, 365/7/24.


New Mexico Hatch Red Chile Recipe

Ingredients

  • 1/2 cup of butter or 1 Stick of Butter
  • 2 tablespoons All-Purpose Flour
  • 20 (X-Hot, Hot, Medium, or Mild) New Mexico Red Chile Pods
  • 1/4 cup minced Garlic
  • 1 tablespoon Salt* (to taste)
  • 3 1/2 cups beef or chicken broth or chicken/beef bullion

Instructions

  1. Remove all stems, seeds, and pits thoroughly
  2. Put de-seeded red chile pods into a pot with the broth and bring to a simmer or when chile pods become tender, meaty, and rehydrated.
  3. Add all liquid and chile pods to a blender. Be careful. The water will be scalding hot. Set aside.
  4. In a medium to large sized pot, depending on recipe size, melt your butter on a medium heat.
  5. Once the butter has completely melted, add the flour and the minced garlic. Whisk until the flour has browned and the garlic has a slight roast. (Or you may roast on a grill/cast iron pan for a smoky flavor)
  6. Add the browned flour, butter and garlic to the blender with the red chiles and the broth and blend on liquify setting, or high, for about five minutes, or until a very smooth consistency has been achieved.
  7. Strain out any seeds or large pieces that did not blend with a fine grate sifter/strainer into the same pot used for the garlic and flour roux.
  8. Simmer on a low-medium heat for about 15-20 minutes.
  9. Serve on your favorite New Mexican food, or whatever dish you think might benefit from it!

 

 



Related Posts