New Mexico Chiles & A Giveaway!

The green chiles have arrived!

This post is part of the Hearth-n-Soul blog hop where you can find lots of other great recipes posted this week.

It’s that time of year when the streets all over New Mexico are fragrant with the aroma of roasting chile.  It’s something unique to our fair state.  You see, our main crop here (legally speaking) is chile peppers and come late summer all of the southern NM farmers fan out throughout the state to sell this delicious crop directly to the public.  They bring the chile harvest to us and roast it on the spot.  What service!!

Last weekend we went to get our chile stash for the year and we brought along the video camera.

Mike:   Nothing beats the savory, sweet, roasted flavor of NM green chile.  It’s not just about the heat with these chiles. There’s something addictive about green chile that keeps you coming back for more.  Don’t even get me started on the green chile cheeseburger.  All other burgers pale by comparison.

Molly:  I had a cold last week and it was so nice to have a wonderful pot of green chili vegetable soup to burn it all out.

Mike:  I took the juice that was left in the roasted chile’s bag and added it to the soup.  It gave it just the right amount of spice.

Chile, whether green(younger, usually used fresh roasted) or red (same plant just older, usually used dried and ground),  is a staple ingredient in virtually every meal here in New Mexico.   Don’t mistake it for chili, we’re not in Texas, people!    While we do make green chile stew which includes copious amounts of freshly roasted chile along with beans and meat it is a whole different animal from texas chili which uses chili powder as a seasoning.  Traditionally, either the green or red chile peppers are made into a sauce and smothered over a plate of food along with shredded cheese.  When you go to a restaurant you will be asked, ‘red or green?’   Show them you’re a local by ordering Christmas.  (which means 1/2 & 1/2).

Red Chile Sauce

Roughly 1qt


8 oz NM Red Chile
1 head garlic- peeled
2 medium onions- roughly chopped
2 Tbs roasted cumin seed- roast in a dry frying pan until they are fragrant and starting to brown
3-4 cups Chicken or other broth
Salt & pepper


Boil everything  together 20-30 mins
Blend smooth in blender in batches
Strain through a strainer

Red chile sauce is perfect for enchiladas or on top of burritos, slow cook pork in it for carne adovada too!


Oh, did we say ‘giveaway’ in the title?  YES WE DID!!  Win your own bag of NM red chili mailed right to your front door!

Here’s how it works.  You can earn points by doing any of the stuff below.  Each point equals one entry into a random drawing at the end of the week.  The more entries you have the better your chance of winning!

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Subscribe through email or RSS feed: 5 points

Link to us from your blog: 5 points

Let us know how you participated in the comments.  See you already earned a point!

You have until midnight (EST) on Saturday, October 15th to enter.  We will announce the winner on Monday October 17th.

Hearth and Soul blog hop:

Hearth-n-Soul blog hop’s mission is “about food from your hearth, made for your soul. Food that follows your intuition. Preparing food from scratch to nourish your family…body, mind AND soul! Food made with your own hands…infused with energy and passion and intent. Real food made by real people to feed real families (big and small, in blood or spirit). Ingredients from scratch, be it something grown in your garden or raised on your land…food foraged in the field or woods…food from local farms, farmers, or farmers markets…or even ingredients chosen by you from your local market that will be turned into something that feeds your soul. Tapping the food memory that each of us has stored inside; letting it guide and influence our own time in the kitchen.”

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