Green Chile Sauce with Meat

This recipe is from my mother’s friend Charlene Herman. The original recipe does not have amounts for many of the ingredients, so I am updating it to include them.

Servings: 6

1 lb hamburger
1 cup onion
4 Tbsp bacon fat or olive oil
4 Tbsp flour
1 cup hot water
1 beef bouillon cube
1 cup green chile, roasted, peeled & chopped
1 clove garlic, minced
salt, to taste

  1. Brown hamburger & remove from pan. Drain off fat.
  2. Add bacon fat or olive oil to pan. Add onion & cook until softened.
  3. Add garlic & cook just until fragrant.
  4. Add flour and stir until slightly browned.
  5. Add hot water, stirring constantly until well mixed.
  6. Add bouillon cube & cook until dissolved.
  7. Add chile. Salt to taste & simmer for 15-20 minutes.
  8. Serve over pinto beans.
  • My mother always had a jar of bacon fat by the stove – she saved it every time she cooked bacon for breakfast. I don’t have this available (and probably wouldn’t use this much even if I did) so I use olive oil instead. If you want the bacon flavor, I would recommend chopping & cooking a couple slices of bacon and including the bacon as well as its fat in the recipe. Add enough olive oil to make a total of 4 Tbsp so that your sauce will be the right consistency.

Green Chile Sauce

This is a recipe that my mother had as long as I can remember, but I don’t know where she got it. It is very similar to the Basic Green Chile Sauce on the Focus New Mexico site. The original recipe was cooked in melted shortening, but I use olive oil for everything now, so I’m going to update the recipe.

Servings:

1 Tbsp olive oil
1/2 cup chopped onion
1 clove garlic, minced
2 Tbsp flour
1 cup chopped green chile (roasted, peeled & seeded)
1 1/2 cups chopped tomatoes (fresh or 15 oz can)
salt to taste

  1. Heat oil and saute the onion a few minutes, until softened.
  2. Add garlic and cook just until fragrant.
  3. Stir in the flour, cook two minutes.
  4. Slowly add the stock, stirring constantly.
  5. Add the chile & tomatoes. Cover and simmer 20-30 minutes, stirring occasionally. Add water or stock if sauce gets too thick.

Southwestern Chicken Salad

The creamy, spicy sauce from Southwestern Chicken Pasta also makes a great salad. Great for hot summer days.

Servings: 4

1 cup salsa
1/2 cup plain yogurt or sour cream
1 tsp chipotle pepper, minced
1/2 tsp salt
1/2 lb chicken, cooked & cubed
2 cups tomatoes, diced
1/2 cup green onions, sliced
1/4 cup cilantro, chopped
2 avocados, chopped
salad greens – optional

  1. Combine salsa, sour cream & chipotles.
  2. Combine chicken, tomatoes, onions, cilantro & avocado.
  3. Toss salsa mixture & chicken mixture.
  4. Serve alone or over a bed of greens.
  • I usually use yogurt in place of sour cream.
  • You can reserve some of the salsa mixture to be added separately if this is too hot for some.

Southwestern Chicken Pasta

I wrote this recipe out from a magazine, but unfortunately, I did not make note of the magazine name. I love this creamy, spicy sauce with pasta.

Servings: 4

1 cup salsa
1/2 cup sour cream
1 tsp chipotle pepper, minced
1/2 tsp salt
1/2 lb chicken, cooked & cubed
2 cups tomatoes, diced
1/2 cup green onions, sliced
1/4 cup cilantro, chopped
2 avocados, chopped
1 lb pasta, cooked & drained

  1. Combine salsa, sour cream & chipotles.
  2. Combine chicken, tomatoes, onions, cilantro & avocado.
  3. Toss salsa mixture, chicken mixture & pasta.
  • I usually use yogurt in place of sour cream.
  • I like to use farfalle (bow-tie) pasta for this recipe, but you can use any short pasta.
  • You can reserve some of the salsa mixture to be added separately if this is too hot for some.

John’s Prize-Winning Green Chile Stew

John Cannon, one of my mother’s best friends, developed this recipe. He is a very inventive cook and always makes the most delicious food.

2 lb pork roast
6 cloves garlic
2 lbs potatoes, diced
1 lb onion, diced
2 16-oz cans diced tomatoes, undrained
16 oz jar green chile, undrained
5 Tbsp ground cumin
2 Tbsp ground coriander
water or chicken broth

  1. Make six slits in pork roast and stuff with garlic cloves. Bake at 350 degrees until roast can be shredded. Combine shredded pork and remaining ingredients in a large stockpot, cover with water or chicken broth and cook until vegetables are done, approximately 30 minutes. Top with grated cheese and serve with warm flour tortilla.

Sweet & Sour Green Chile

John Cannon, one of my mother’s best friends, developed this recipe. He is a very inventive cook and always makes the most delicious food.

8 oz green chile, cut in 1″ chunks
3/4 cup sugar
3/4 cup vinegar
1/2 tsp dill
1 tsp minced garlic

  1. Mix sugar, vinegar, dill and garlic.
  2. Pour over chiles.
  3. Refrigerate overnight.
  • Serve with cream cheese & Ritz crackers.
  • Also delicious on chicken, pork, and hamburgers.

Chile Con Queso

John Cannon, one of my mother’s best friends, developed this recipe. He is a very inventive cook and always makes the most delicious food.

6 large onions, chopped
2 Tbsp oil
2 lb Velveeta, cubed
16 oz can diced tomatoes, drained (reserve juice)
4 – 8 oz diced green chile

  1. Saute onions in oil until soft.
  2. Stir in cheese until melted.
  3. Stir in tomatoes, chile and enough of the tomato juice to make a dippable cheese sauce.
  • You can also make a quick version of this by melting Velveeta in the microwave with enough good salsa to thin it out.

Chicken Tortilla Soup

1 small onion, chopped (~ 1/2 cup)
2 cloves garlic, crushed
4 oz green chile, chopped
2 Tbsp oil
15 oz can diced tomatoes
10 oz can chicken, undrained
2 cups chicken broth
1 cup beef broth
1 tsp ground cumin
1 tsp chili powder (not ground chile)
1/4 tsp pepper
2 tsp Worcestershire sauce
4 corn tortillas
1 cup grated cheddar or jack cheese

  1. Saute onion & garlic in oil until soft.
  2. Add chicken, chile, tomatoes, broths, spices & Worcestershire. Simmer 20 minutes.
  3. Cut tortillas in quarters, then into 1/2″ strips.  Add 3/4 of strips to soup & simmer 10 minutes. Fry remaining strips until crisp.
  4. Serve topped with crisp tortilla strips & cheese.
  5. Makes 4 servings.
  • I use “Petite Diced” tomatoes that are about 1/2″ cubes – the regular canned “diced” tomatoes are what I would call coarsely chopped – about 3/4″ cubes.
  • You can substitute leftover chicken, shredded.
  • If you don’t have beef broth, you can substitute chicken broth, but the flavor will not be as rich.

Judy’s Northern Chili

recipe courtesy of Judy Trimarchi

2 lb ground beef
2 large onions, coarsely chopped
2 cloves garlic, minced
1-2 Tbsp chili powder
2 – 28oz. cans whole stewed tomatoes, undrained
2 – 16oz. cans light red kidney beans
salt, to taste

  1. Put a tea kettle of water on to heat up.
  2. Brown ground beef until fairly brown, keeping pieces fairly large.
  3. Towards end of browning process, throw in onions. When onions are soft, add garlic. Cook for 1-2 minutes.
  4. Add chili powder. Reduce heat to low.
  5. Open tomatoes and drain juice into pot. If using whole tomatoes, use kitchen shears to cut into large, bite-sized chunks and drop into pot.
  6. Add beans.
  7. Add hot water until you have a thick or thin soup, whichever you like.
  8. Salt to taste.
  9. Bring to low boil.  Simmer for 5-10 minutes.
  10. Serve with saltines or cornbread.
  • Keeps well in fridge or freezer.
  • Substitute canned or fresh diced tomatoes.
  • Substitute pinto or white beans.

Sour Cream Chicken Enchiladas

Lyn Ortega, Albuquerque, New Mexico (1980)

Lyn was a friend of my mother’s – a fun person and a wonderful cook.

2 cloves garlic, minced
1 cup green chile, roasted, peeled and chopped
5 tomatoes, diced
1 med onion, chopped
1# chicken breast, cooked & shredded
1 pint sour cream
1/2 lb grated cheddar or cheddar/jack blend
12 corn tortillas or 8 flour tortillas

Directions

  1. Combine garlic, chile, tomatoes & onion in a saucepan. Cook until onions are tender & sauce is thickened.
  2. Combine chicken, cheese & sour cream. Fill tortillas with mixture & roll up. Top with sauce & sprinkle with more cheese.
  3. Bake at 350 until browned & bubbly, about 30 minutes (45 min if refrigerated before cooking).
  4. Serve with sour cream.
  • You can substitute 1 can diced tomatoes, undrained.
  • I use nonfat sour cream or plain yogurt.