Green Chile stew – Feliz Baca
- Meat of choice, I usually do chicken or pork 2lbs, cut up into cubes
- 1 bag of roasted green chile, chopped
- 1 teaspoon of garlic
- half a chopped onion
- 3-5 potatoes cubed
- 1 can stewed tomatoes
- 1 can corn
- salt and pepper to taste
Cover meat with water and cook meat with salt, pepper, onion and garlic to make soup base and broth. Once cooked add the cubed potatoes, stew tomatoes, and chopped green chile. Once cooked through, finish off with the corn, and eat with tortillas or a fried egg and cheddar cheese on top!
Kale and Roasted Vegetable Soup – Laura Blum
- 3 medium carrots, peeled and quartered lengthwise
- 2 large tomatoes, quartered
- 1 large onion, cut into 8 wedges or 4 or 5 slices
- 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
- 6 garlic cloves
- 1 tablespoon extra virgin olive oil
- 6 cups or more of vegetable broth
- 4 cups of finely chopped kale
- 3 large fresh thyme sprigs
- 1 bay leaf
- 1 15 oz can of Great Northern white beans, drained
- Preheat oven to 400°F.
- Roast the carrots, tomatoes, onion, squash, garlic.
- Rub rimmed baking sheet with a thin coat of olive oil. Place carrots, squash, tomatoes, onion, and garlic on the baking sheet and sprinkle with a little more olive oil and salt and pepper. Rub the oil over all of the vegetables so that they are well coated.
- Roast vegetables about 45 minutes, stirring once or twice, until they are cooked through and nicely browned.
- Further cut the squash and carrots
- Remove the roasted squash and carrots from the pan to a cutting board. Cut into 1/2-inch pieces and set aside.
- Purée the roasted garlic, tomatoes, onions
- Remove the roasted garlic from their peelings and place in a food processor. Add the roasted tomatoes and onions. Pulse in the processor until almost smooth.
- Deglaze the roasting pan
- Add a little water or broth to the baking sheet and scrape up any browned bits.
- Start soup with browned bits, broth, puréed vegetables
- Add the browned bits, the broth, and the puréed vegetables to a large pot. Add the chopped kale, thyme, and bay leaf to the pot. Heat on high to bring to a boil, lower the heat to reduce to a simmer. Simmer uncovered until the kale is tender, about 30 minutes.
- Add roasted carrots, squash, beans
- Add the roasted carrots and squash to the soup. Add the drained white beans to the soup. Simmer for 8 to 10 minutes and add more broth or water to the soup if it needs thinning.
- Season with salt and pepper. Discard thyme sprigs and bay leaf.
Creamy Green Chile Chicken Casserole – Paloma Mexika
- 2lbs chicken cooked and shredded
- 2 cups of roasted green chile, chopped
- 1 teaspoon of garlic
- Broccoli crown, chopped
- 2-3 cups cooked rice
- 2 cans of cream based soup (cream of chicken, cream of mushroom, or cream of celery)
- 1 cup of milk
- 1 cup of chicken/vegetable broth
- Onion, chopped
- Jalapeño, chopped
- Shredded cheese
- Salt and pepper to taste
Cook chicken with water or broth, salt, pepper, onion, garlic and jalapeño. Cook rice. Shred cooked chicken. Combine cream based soup, milk, broth, salt and pepper, and chopped green chile in mixing bowl. Chop broccoli. In a casserole dish, layer cooked rice, shredded chicken, and broccoli bits. Smother with creamy green chile mixture. Top with shredded cheese. Bake, covered, at 350 degrees for 45 minutes. Uncover and bake for another 15 minutes or until the cheese is slightly crisped.
Caldito – Maria Griego
- 1 tbsp. canola or other cooking oil
- 2 medium Yukon Gold or red potatoes sliced or diced into bite sized pieces (can be peeled or not).
- 1/2 white or yellow onion, diced
- 1 pound ground beef
- 1-2 tbsp. flour
- 1 tsp. garlic powder
- 1 packet of au jus seasoning
- 4-5 chopped green chiles (or one small container of Bueno or other frozen chile)
1) Sautee potatoes and onions in a skillet with canola oil, then set aside in a bowl. 2) In the same pot the potatoes were cooked in, thoroughly cook the ground beef. 3) Once the beef is cooked, add in the flour, garlic powder and au jus packet mix.4) Add in the chopped chile. 5) Put the cooked potatoes back in the pot and add enough water to cover. 6) Bring to a boil and reduce to a simmer for 15-20 minutes.
Best eaten with fresh tortillas!