New Mexico HATCH Green Chile Sauce - The BUENO® Kitchen
New Mexico HATCH Green Chile Sauce
The BUENO® Kitchen
Season 1, Episode 10
Red or Green? The New Mexico state question is related to what kind of chile one wants: Red chile or Green chile? In this video, we learn how to make delicious green chile sauce using New Mexico Hatch Green Chile. You can use this green chile sauce to pour on your main course or eat on the side. Made with or without pork.
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Bueno Foods is the Southwest's premier producer of New Mexican and Mexican foods. In celebration of our 65th Anniversary, we are excited to launch a cooking show to show how to cook New Mexican/Mexican cuisine.
Poor Man's Green Chile Stew -- How to Make a Quick & Easy Green Chile Stew
Hey Chile-Heads! In honor of green chile season, I'm sharing with you a simple version of a classic New Mexican favorite: Poor Man's Green Chile Stew. This stew has a few simple ingredients and comes together so easily! It's the perfect stew to warm you up in this fall weather. Try it out, and share it with your family & friends; you're gonna love it!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican and Mexican cuisine, and even to visit more New Mexican restaurants here in Albuquerque. If you have any New Mexican/Mexican dishes you would like to see me cook on this channel, or any NM restaurants you'd like to see me visit, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Poor Man's Green Chile Stew
Ingredients:
5 medium red potatoes, chopped into 1 in. pieces
1 lb ground beef
3 tbsp flour (you can use a cornstarch slurry instead, if you’d like)
5 cups water, or beef broth
1 cup chopped green chile
1 tsp kosher salt
1 garlic clove, minced or pressed
Directions:
Peel and chop 5 medium red potatoes and set aside. Cook 1 lb ground beef in a large saucepan until completely browned. Add 3 tbsp flour and cook for another minute. Next add the potatoes. Cook until everything is combined. Now add 5 cups of water/broth and 1 cup chopped green chile. Bring up to a boil. Once boiling, add 1 tsp kosher salt and 1 garlic clove. Mix and turn the heat to low so the stew can cook at a low boil. After about 20 minutes, or until the potatoes are soft, the stew is ready. Enjoy!
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Music From this Video:
Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Asian Green Chilli Sauce Recipe
Full Recipe -
Ingredients
1 pound green chilies (500 g)
50 grams ginger (peeled and chopped)
50 grams garlic (peeled and chopped)
1 cup water
¼ cup white vinegar
3 teaspoons salt
1 teaspoon sugar
Instructions
Prepare The Chillies
Wash the chilies and remove their stalks.
Tip – I will always suggest you wear gloves while handling chilies as they may cause burn in your hands.
Cook The Chillies
In A Traditional Pressure Cooker
Add the chilies, ginger, garlic, and water to a pressure cooker and stir well.
Close the lid of the cooker and pressure cook for 3 whistles on high heat.
Remove the cooker from heat and let the pressure release naturally. Open the lid.
In An Instant Pot
Add the chilies, ginger, garlic, and water to an instant pot and stir well.
Close the lid and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 3 minutes at high pressure.
Once the timer goes off, let the pressure release naturally.
Open the lid.
Make The Sauce
Cool the chilies to room temperature and add them to a blender along with the liquid.
Add vinegar, salt, and sugar and blend to make a smooth paste.
Pass the mixture through a fine-mesh strainer and discard the leftover.
Transfer the mixture to a frying pan and cook for 4-5 minutes over medium heat until the sauce is thickened.
Remove the pan from the heat and let the sauce cool down to room temperature.
Transfer it to an airtight glass container and refrigerate for up to 15 days. Use as desired.
Notes
Wear gloves while handling the chilies to avoid burning of palms.
Remove the seeds of the chilies if you like your sauce to be less spicy.
Stay away from the steam coming out of the pressure cooker as it may also cause burning.
You can also cook the ingredients in a pan if a pressure cooker is not available.
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GREEN CHILE STEW: How to Make New Mexico Style Green Chile Stew Using Hatch Chile/Easy Recipe
If you've ever wanted to learn How to Make New Mexico Style Green Chile Stew Using Hatch Green Chile, this easy recipe is for you. I just got back from Hatch, New Mexico, where I loaded up on enough Hatch green chile to get me through the year. And this stew is the very first thing I made with it once I got home. Green Chile Stew is meaty and savory, with tender pieces of pork or beef, potatoes, tomatoes, and of course the wonderful flavor of roasted green chile. For New Mexicans, like me, it's comfort food. Read on for the full recipe.
Green Chile Stew
1 1/2 lbs. pork meat or beef chuck/steak, cut into cubes
1 1/2 cups Hatch green chile, roasted, peeled, and chopped
4 russet potatoes, cut into bite-sized cubes
2 tomatoes, chopped into cubes
1 medium white or yellow onion, chopped
3 garlic cloves, minced
approx. 5 cups chicken or beef broth
salt to taste (I use about 1 1/2 tsp.)
1/2 tsp. ground pepper
1 tsp. cumin
Place large saucepan over medium high heat on stovetop. Put in just enough olive oil to coat bottom of pan. Toss in pork or beef and sear. (Remove any excess liquid that may have been rendered & add additional oil if necessary.) Form a well in pan and toss in chopped onion. Fry until translucent. Add in garlic, tomatoes, chile, and allow to cook down a few minute. Add in potatoes and pour in just enough chicken or beef stock to cover all ingredients. Season with salt, pepper, and cumin. When it comes to a boil, reduce heat, cover with lid, and allow to cook 45 minutes to an hour, until meat and potatoes are fork tender. Serve hot and enjoy!
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Green Chili Recipe - Hatch Green Chili Recipe - Green Chile
Green Chili is one of my sons favorite dishes. The best green chili's come from Hatch New Mexico, so I always use them when I'm making green chili. I generally use fresh green chili's, but I went through all of them that I had on hand, so I won't get any more until next harvest which is usually in September. The frozen green chili's that I used are an excellent alternative. They sell them in mild and hot.
This recipe calls for chicken stock. I used homemade chicken stock which is preferred, but any chicken stock will be fine.
I personally add my roux after everything comes together in the pot. There are other recipes that call for it being added to the pork in the beginning. I feel that you can control the thickness better doing it this way. I like to freeze my leftover roux to be used for later, so I generally make big batches of it.
Ingredients for 2 quarts of Green Chili:
1 pound Diced pork or Chicken
16 ounces Green chili's Diced (1/2 to be blended, 1/2 to remain chopped)
8 Cups Chicken Stock
2 Roasted jalapeno's (Optional)
1 Carrot (Optional)
1 1/2 cloves Garlic
1 1/2 Diced onions
1 habanero pepper ( Optional)
Oregano 1 1/2 Tbsp Cumin
1 1/2 Tbsp Cumin
1/2 bunch Cilantro chopped
1 cup diced tomatoes (More or less can be added)
Salt to taste
The Roux (Thickener)
1/2 Cup canola or vegetable oil (butter, lard or bacon grease can be used)
1/2 Cup flour
***All of the roux may not be needed to reach desired thickness
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GREEN CHILI PEPPER & PORK BELLY STIR-FRY RECIPE #recipe #cooking #chinesefood #spicyfood #pepper