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With Hatch Green Chile there are endless possibilities! Be creative add it to any of your favorite recipes and experience the difference! At New Mexico Green Chile Company, we add it to pizza, eggs, soups, pasta, seafood, steak, hamburgers, potatoes.

You name a dish, we spice-it-up with New Mexico Hatch Green Chile Peppers! In New Mexico, we even have Green Chile flavored beer and wine! Once you begin cooking with Hatch Green Chile you will never look back and become a Hatch Chile addict. Try one of our recipes!

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Green Chile Stew

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    2 pounds lean pork, cubed and browned

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    2 tablespoons vegetable oil

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    1 large onion, chopped

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    6 cloves garlic, minced

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    3 large potato, peeled and diced (optional)

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    ¼ tablespoon of cumin

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    4 Cups diced New Mexican green chile

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    3 cups of water

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    You may also add 2 tomatoes chopped (optional)

In a skillet over medium-high heat, cook the pork in the oil until browned, about 5 minutes. Add the onion and garlic and cook, stirring, for 2-3 minutes more. Combine all the ingredients in a kettle or crock-pot and bring to a simmer over medium-high heat. Reduce the heat to low and simmer until the meat is very tender, 1 ½ to 2 hours.

New Mexico Hatch Green Chile Sauce

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    3 cups of Hatch Green Chile-chopped and sautéed (I like my chopped in the food processor very finely)

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    1 cup of flour for a thickener

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    12 cups of water

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    4 T of chicken bouillon(You can substitute chicken broth for the water and bouillon)

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    2 T of garlic powder(or to taste)

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    1/4 t of cumin

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    2 pounds of Browned ground beef or cooked chopped chicken(optional)

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    2 pounds of grated Longhorn Colby Cheese

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    Corn Tortillas

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    Chopped onion(optional)

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    Fried Egg for a topping

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    ½ pound of American cheese to put in sauce(optional)I like white American in my sauce.

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Mix Hot water and flour on high heat until it comes to a simmer. Stir often so it doesn’t stick. Once the mixture begins to thicken add green chile, chicken bouillon, garlic and cumin and bring to a boil. Once at a full boil lower heat to a simmer. Simmer for about 30 minutes, stirring frequently, so that the flavors can blend. You may need to add a little water if sauce is getting to thick or some more flour to thicken sauce if it is too thin. Desired thickness is a matter of preference.

Once my sauce is finished I like to add a little American cheese to give the sauce a slightly creamy taste. Do a taste test and see if sauce needs anymore garlic or salt.

To serve; quickly fry corn tortillas on both sides to soften them. Layer corn tortilla, meat (if desired), grated Colby cheese, chopped onions(if desired). Repeat this 2 or 3 times, depending on your appetite. My family likes to add a fried egg to the top of their enchilada.

**Another option for this is to make Hatch Green Chile Casserole. This is great for parties. Layer tortillas, meat, cheese, onions and sauce(repeat) in a 9X13 pan to make a casserole. Bake at 350 for 30-45 minutes. Let set about 15 minutes before serving to let the cheese set.

Sauce has multiple uses: smother burritos, make huevos rancheros, with pasta, add potatoes and make a soup or stew….the list goes on.

BE CREATIVE! One of the best things about New Mexico Green Chile is that it goes with everything!

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Chile Rellenos

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    ½ inch of oil in frying pan, heated until hot

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    8 long Hatch Green Chile peppers, roasted and peeled

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    8 finger size pieces of American, Jack, Cheddar or Acadero cheese

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    ½ c. flour

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    4 large eggs, separated

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    ½ t. salt

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    1 T. flour

Beat egg whites until very stiff. In separate bowl beat egg yolks, add salt and flour and mix well. Fold the yolk mixture into egg whites just enough to mix up good. Use quickly, as this batter will separate. Make small slit in the top of the chile and insert cheese. Roll chile in flour to coat. Dip chile in flour to coat.

Dip chile into batter. Fry in hot oil until golden brown. If oil is hot enough, this will only take a few minutes. Turn the chile occasionally. Drain on several layers of paper towels. Serve while hot!

Green Chile Wontons

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    1 (16 oz) package wonton wrapers

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    1 lb sausage, browned & drained

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    1 cup shredded Monterrey Jack Cheese

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    1 cup shredded cheddar cheese

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    1 cup ranch dressing dressing

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    1 cup chopped green chilies (drained really well)

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  • 1 Preheat oven to 350 degrees. Spray a miniature muffin pan with cooking spray
  • 2 Let package of wontons warm up a little. Don't open package at this point- they dry out really quickly. They won't tear so badly if at room temperature.
  • 3 Spritz wontons with cooking spray. Insert into mini muffin tins to form small cups. Push folds against sides really well. Bake 5 minutes in preheated oven. Allow baked wrappers to cool.
  • 4 In a medium bowl, mix the cooled sausage, cheese, dressing & green chillies. Fill the baked wonton wrappers with the mixture. Bake 10-15 minutes until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers don't burn.
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