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Sabroso - Winter2008
FEATURE
By Jeff Becker
Photography by Claudia Carle and Jeff Becker
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Good Green Chile
Everyone in New Mexico prepares their green chile sauce differently. While some just add chile to cream of mushroom soup, I don’t. I want my chile big and bad. I collaborated with local Las Crucen chef Aaron Seavers on this recipe (as in I told him my idea, and he did all the hard work) and it is one of the better I’ve tried.
She isn’t shy, this sauce. She wears no mask and she isn’t afraid of me, and she isn’t afraid of you.
•12 oz green chile, roasted and peeled
Note: Use New Mexican, the hotter
the better.
• 5 jalapeno peppers, roasted and peeled
• 1 red bell pepper, roasted (optional)
• 2 tomatoes, roasted (optional)
• 5 cloves garlic, chopped
• 1 onion, chopped
• 3 to 4 tbsp oil
• 1⁄2 cup chicken stock
• 1⁄2 cup water
• Pinch of cumin
• Salt and pepper to taste
1. In a stock pot over medium heat, cook garlic and onion in oil until onion is translucent.
2. Add chile (and red bell pepper and tomato, if using) . Add chicken stock, water, cumin, salt and pepper and let simmer for about 1 hour or until reduced by half.
3. Stir. Use over enchiladas stuffed with pinto beans, queso fresco and black olives (my grandma always did this).
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