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.

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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.

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.

Portuguese Fish Supper

adapted from Rachael Ray

1 Tbsp extra-virgin olive oil
1/3 pound Mexican chorizo, casing removed
1 medium onion, chopped
2 large cloves garlic, chopped
1 large bundle kale
few gratings of nutmeg
Salt and freshly ground black pepper
1 cup chicken stock
8 oz can tomato sauce
15 oz can diced tomatoes
1 Tbsp fresh thyme, chopped
4 thick pieces cod or haddock fillets (6-8 oz each)
Old Bay seasoning
Italian parsley, chopped

  1. Heat the extra-virgin olive oil over medium-high heat in a high-sided skillet or Dutch oven.
  2. Add chorizo and render for a couple of minutes, then add onions and cook until softened, about 5 minutes.
  3. Stir in garlic and cook for 1 to 2 minutes.
  4. Strip kale leaves from stems. Slice stems into ¼” pieces (like celery). Chop leaves coarsely.
  5. Stir in the stock, tomato sauce, diced tomatoes, kale stems, and thyme. Bring to a simmer and cook over low heat for 10 minutes.
  6. Add kale leaves and toss to wilt, then season with a few grates of nutmeg and salt and pepper, to taste.
  7. Season the fish with Old Bay seasoning and salt and pepper, to taste. Add the fish to the sauce and cover. Cook until the fish is opaque and cooked through, about 5 to 7 minutes.
  8. Ladle into shallow bowls garnished with parsley.
  9. Serve with crusty bread for mopping.
  • Rachael Ray uses Spanish chorizo, but I have not found it in my area, so I substitute Mexican chorizo. I believe the seasonings are the same, but Mexican chorizo is a raw sausage.
  • You can discard the kale stems if you prefer, but with a little extra cooking they taste great & I hate to waste them.
  • You can substitute Swiss chard or spinach for the kale. 
  • You can substitute any other seafood for the fish – shrimp, scallops, or ???

Arrabiata Sauce – well, kind of

While we were in Italy, I made this dish at one of the bed & breakfasts we stayed at.  The owner kindly let us cook dinner for ourselves when we got there too late to go out to dinner.

Cooking in a strange kitchen using only what they have in their cabinets and fridge can be challenging. More so when all the labels are in a foreign language. Based on what I found and the memory of an Arrabiata sauce recipe I had read before, I threw this together. It turned out quite tasty, so I wrote it down before I forgot what I put in it. This made one serving.
whole dried peperoncini
1 tsp olive oil (olio di oliva)
1/2 cup cherry tomatoes (pomodoro), chopped
1/2 anchovy fillet (acciughe), chopped
1 tsp fennel seed (finocchio), crushed
1/4 tsp crushed red pepper (peperoncini)
1 Tbsp tomato paste (concentrato di pomodoro)
Splash red wine (vino)
1 Tbsp Italian parsley (prezzemolo), chopped
cooked pasta
Parmesan, grated

  1. Heat olive oil in a skillet.
  2. Add tomatoes, anchovy, fennel seed and red pepper. Cook until tomatoes are soft.
  3. Add tomato paste, red wine and parsley.  Cook until slightly thickened.
  4. Pour over pasta and sprinkle with Parmesan.
  • Peperoncini were everywhere – fresh bunches in the produce stalls and dried in the grocery stores. I was especially intrigued by the grinders filled with whole dried red peperoncini – similar to a grinder that we use for black pepper.

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.