Serious Eats - seriouseats.com

Some things to remember: poblano peppers are nothing like green chiles; New Mexico green chiles come in many varieties, from mild to XX hot, and they are grown up and down the Rio Grande valley from Chama to Las Cruces; Hatch chiles are widely known, but they are not always the best, since they are often grown to mass production standards; in-the-know locals buy their chiles in small batches directly from the growers at Farmer's Markets and roadside stands around the state; no matter where or what variety you buy, the roasting and steaming process can make a huge difference in how the chile tastes. For best results, chile should be blistered and charred at very hot temps for a few minutes, then cooked a little longer at low heat, then sealed in a plastic bag for at least an hour to steam. It's an art, and finding a competent roastmaster is as important as finding the right chile.
I've been enjoying NM chile for 28 years now, and cannot imagine living without it. In my freezer right now are medium, hot and extra hot varieties from four different growers in Chimayo, San Felipe Pueblo, Corrales and Lemitar. I even have a few bags of standout batches dating back to '07 that I'm hoarding for special occasions.

Seriously I am moving to rural New Mexico and get to have them with-in range and will eat a few at the various bloged standouts to start. Since I'm an avid hot pepper fan am looking foreward to it.

Hey, a couple more things about those great burgers. The New Mexico Tourism Dept. is putting together a Green Chile Cheeseburger Trail for visitors and has more than 150 restaurants nominated statewide for consideration See www.newmexico.org/greenchilecheeseburger. Also the NM State Fair is conducting the Governor's Green Chile Cheeseburger Challenge on Sept. 22 with 20 or so competing restaurants. And note that chile is spelled with an E on the end here, whether pod or dish. Chili is a Tex-Mex thing.

This isn't even a matter of opinion, anaheims and poblanos are fine for other things, but a cheese burger with them is not a green chile cheese burger.

I'm writing this message from the south side of Santa Fe, NM where I am visiting family for the weekend, in the past few days I've had three GCCs (one from Blake's Lotaburger, one from the Plaza Restaurant, and one from a food stall on the street during Fiestas). None of them were anything more than what the name implies, a cheese burger with green chile, and all of them were awesome.

The canned stuff is not that great, you can find it frozen at major chain grocery stores in LA some times, though. I think Albertson's in Culver City is where I found it last.

But here's the thing. A green chile cheese burger (or a smothered carne adovada burrito, or huevos racheros with green) will always taste better here, maybe because it's fresher and a better quality, but probably because it's a rare food that's inseparable from the food culture (and Culture) that surounds it, and the place from which it grows. There really aren't that many things like that anymore. I'm just babbling here, but maybe what i'm getting at is that while you've gotta do what you gotta do to while you're stuck in whatever city, it's eminently worth it go to the source and try the genuine article, for any food. I fly back to LA tomorrow, so that's where this is coming from.

The other notable burger in the area is Bobcat Bite, line out the door, hot chile, and I've heard that they actually raise their own cattle.

Hi Joshua,
Check out the spice mixes. Would be perfect for this burger.
www.AlamoCityPepperProducts.com
Mark

I just got so very hungry for a burger!

I just made this, and I must say, I was less than impressed. I haven't yet had coq au vin that I like, so it may be that I am simply not partial to the dish. I am sure others have had successful experiences.

Would salt pork be the equivalent of unsmoked bacon? Recipe sounds wonderful.

Since I made this recipe in June, I have made it 6 times with rave reviews. Even my 12 year old eats this dish...who swears he doesnt like thai food and only eats satay and fried calamari at the thai restaurant we go to...Michelle please more recipes...Thanks

@Michele Humes: tannins tenderize the meat. have you ever had a red wine reduction as a sauce? it's not tannic. depending on how you make it, it might be tangy, but the cooking takes care of the astringency.

@dpisping I don't dispute that a wide range of dry wines, both red and white, can be used. But cab and shiraz are far more tannic than merlot, which could potentially lead to a really astringent sauce.

@realhound Shiraz and Cab are too full-bodied for a stew like this, which uses only wine for the braising liquid. Merlot is a lighter varietal and better suited to this dish.