NOTES: Fresh green chili peppers, such as New Mexico or Anaheim, should be roasted over an open flame on a barbecue grill or gas burner or under the broiler.

If you've never cooked with green chiles before—or even if you have—they're an excellent addition to your pantry. This is why ...

I just got back from a week in New Mexico, and that usually means, by rough calculation, having consumed approximately 21 meals based on chile, most of it green. That’s not including snacks ...

Most green chile stew in New Mexico is made with pork. I use beef tenderloin. I think it tastes really great. And it’s great for people who don’t eat pork. “That’s kind of my spin on it.

Add tomatoes and chiles to onion mixture and stir to combine. Add potatoes and carrots. Return meat to pan and add enough beef broth to barely cover meat.

After seven enchanting years in New Mexico, I became part native. Especially my stomach. Early fall was my favorite time, in part because the end of another hot summer always brought a sweet ...

In 2021, the New Mexico Department of Agriculture reported a 22% drop in green chile harvested from the year before, from 65,000 tons in 2020 to 51,000 tons last year.

Green Chile Chicken Stew is served at El Pinto Restaurant for $3.99/cup or $5.99/bowl. The Green Chile Sauce is sold for $2.99/16 oz. jar. This Green Chile Chicken Stew is for a serving size of two.

Sponsored by the New Mexico Gas Company, high schools across New Mexico served up their best green chile stew in the hopes of winning $5,000. 3. Taos High School students secured third place and ...

There are green chile burritos, green chile chicken enchiladas, green chile stew with pork, chile and cheese rellenos. A green chile on top of a hamburger. If it has green chile, you're in New Mexico.

The green chile's fresh sting and the aged red chile's dusky heat basically form a perfect food group in Santa Fe. 113 East Palace Avenue, Santa Fe, 505-982-9030, website ; Open for lunch daily 11 ...

Sep. 17—The New Mexico State Fair, in collaboration with ProStart and the New Mexico Restaurant Association, hosted the Inaugural High School Culinary Competition for the first time in fair history.