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Entries tagged with 'green chile'

Chicken Green Chile Tacos

Serious Eats J. Kenji López-Alt 12 comments

Chicken thighs braised in a tangy and spicy green salsa made with tomatillos and chilies, served in warm tortillas. More

Snapshots from New Mexico: Obsessed with Green Chile

Chichi Wang 10 comments

A recent trip to Albuquerque presented plenty of opportunities to eat green chile. In addition to the oldies, like chile relleno and enchiladas, you'll find green chile mac and cheese, green chile BLTs, green chile apple pie, and more! More

Burger Topping Week: The Quadruple Chili Cheeseburger

A Hamburger Today J. Kenji López-Alt 18 comments

A fat patty of grilled beef draped with a melty, oozy slice of pepper jack cheese, topped with roasted green chilis, and a handful of pickled jalapeños, served on a hearty bun with a generous swipe of chipotle mayonnaise. This is the burger that bites back. More

Hangover Helper: Green Chile Breakfast Burrito at Tia Sophia's, Santa Fe

Drinks Carey Jones 2 comments

When I asked a Santa Fe-native friend what to eat in New Mexico, his response was immediate and unequivocal: "Tia Sophia's breakfast burrito with egg inside, smothered in green or green and red. This is perhaps my favorite food in the world. Don't miss this." With a recommendation like that, how could I? If there were ever a morning-after stomach-soother, this would be it. More

The Nasty Bits: Yak Neck

The Nasty Bits Chichi Wang 4 comments

Yak meat smells like aged beef and tastes a great deal like it too. As you can see, the meat is marbled but not as fatty as pork or beef, and tastes closer to beef than it does to say, venison. The neck bone meat, with its combination of bone, flesh, and tendon, is perfect for stewing. More

Green Chile, Potato, and Game Stew

Serious Eats Chichi Wang Post a comment

Green Chile Fried Chicken

Serious Eats Max Falkowitz Post a comment

[Photograph: Max Falkowitz] I feel green chiles pair far better with chicken than red ones, especially in quick-cooking applications like frying. And all the more so when you bring buttermilk into the equation, whose twang is elevated by green chile's... More

Spice Hunting: Drying Chiles at Home

Spice Hunting Max Falkowitz 7 comments

Even with the best of intentions, we can all be forgetful at times. But this isn't always a bad thing. Last month, after going on an 11-day vacation and forgetting about a few Thai bird chiles languishing in the fridge, I returned home to discover that my shriveled chiles had dried to a near-petrified state. A whiff confirmed their flavor was very much active—the most rich, verdant, fresh aroma I've ever encountered in a chile. More

Cook the Book: Chile Verde

Serious Eats Caroline Russock 9 comments

When I took the lid off my slow cooker after about eight hours, I knew this recipe for Chile Verde from Make it Fast, Cook it Slow by Stephanie O'Dea was just the kind of dish that slow cookers... More

Green and Red Chile in New Mexico Roundup

Chichi Wang 28 comments

During my recent trip back to New Mexico I ate rice, beans, and cheese almost every day, and no matter what dish I ordered, there was green or red chile on top. Just about every traditional food at a New Mexican restaurant is served smothered in chile. Immediately after placing your order, your waitress will most likely ask, "red or green chile?" Indecisive diners can order theirs "Christmas-style" but I've always gone one way or the other. Check out this roundup of some of our favorites, after the jump.... More

The Nasty Bits: Pork Neck Posole

Serious Eats Chichi Wang 29 comments

[Photographs: Chichi Wang] White flint corn. Home for me is Northern New Mexico. This time of year the canyons are blanketed in snow, the streams frozen solid in quiet ravines. New Mexicans, an ornery but kindhearted bunch, keep warm by... More

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