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Huevos rancheros with green chile stew

There's a current thread on the Boston board about the relative lack of huevos rancheros in town that held up the version as served at the Frontier Restaurant in Albuquerque as the Platonic ideal of the dish. I pointed out that locals (which I was for many years, living only a couple blocks from the Frontier and eating there several times a week) almost always ordered them with the Frontier's signature green chile stew instead of the usual green chile. I've come up with my own adaptation of this recipe since moving to Boston about five years ago, using ingredients that can be purchased here easily enough if one knows where to look. Purchasing notes for Boston are at the bottom.

GREEN CHILE STEW:

1 lb ground pork
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon oil, for frying
1 tablespoon flour
1 cup diced potatoes
1/2 to 1 cup chopped green chile, to taste
1 quart chicken stock
salt and pepper to taste

1. Heat oil to shimmering in a large saucepan or small Dutch oven over medium-high heat. Add ground pork and chopped onion, breaking apart pork into small pieces. When pork is no longer pink and onions are transluscent, add garlic and cook for 30 seconds or so. Sprinkle with flour and stir to combine.

2. Add potatoes and 1/2 cup green chile, reserving rest of green chile to add later if necessary. Add chicken stock and stir. Bring to simmer and cook, covered, until potatoes are just tender, 20-30 minutes.

3. Add salt and pepper, then taste. If desired, add additional green chile, no more than a couple tablespoons at a time and simmering for one or two minutes after each addition before tasting. Remember that each batch of green chile is different in both flavor and heat, and it's always better to start small and go bigger, because there's not a lot you can do to tame a volcanic green chile stew. Remove from heat.

HUEVOS RANCHEROS

Ingredients:
oil for frying
corn tortillas
eggs
shredded cheese (preferably a simple longhorn colby)
green chile stew

Procedure:

Heat 1/4 inch of oil in skillet. For each plate of huevos rancheros, fry four corn tortillas, one at a time, in hot oil until bubbly and pliable, 15-20 seconds maximum. Remove to draining rig.

Place four corn tortillas on plate (preferably one with a bit of a lip: Fiestaware is ideal) and top with two eggs cooked in preferred style. Me, I like over easy. Top eggs and tortillas with a large ladleful of green chile stew and a handful of shredded colby. Eat, preferably with a couple of warmed flour tortilas on the side. You can add things like sour cream and guacamole if you must, but that moves away from the spirit of Huevos Rancheros and into Huevos Foofy.

The traditional sides at the Frontier are beans and western-style hash browns. For the latter, fry shredded potatoes until crisp and top with green chile and cheese. For a good approximation of the Frontier's beans, open a can of Ranch Style beans and heat on stovetop, uncovered, cooking down the sauce and mashing about a third of the beans to thicken into a paste.

PURCHASING NOTES FOR BOSTON: When I don't have friends ship me bushels of chiles from Albuquerque, which I roast out back on the Weber and then steam, strip and puree before freezing, I buy cans of Hatch green chile from Whole Foods. Sadly, they don't carry the big cans, so I have to get a lot of the little ones.

Longhorn colby cheese: best I've sourced locally is available at Russo's, in the dairy case where they keep the fresh ricotta and the like.

Ranch Style beans: it amazes me that this product, which is apparently the only thing I would deign to eat for a good chunk of my childhood according to my parents, is difficult to buy up here. Whenever we pass a Wal-Mart Supercenter (nearest ones I know of are in Salem and Epping NH), I always run in and buy a dozen cans or so. When the stock is low, I order them online from Hometown Favorites: www.hometownfavorites.com

Corn tortillas: Cinco de Mayo brand is the only way to go. Available at Russo's and elsewhere, including our neighborhood bodega, La Favorita Market near the corner of Harvard and Farrington in Allston. They also sell La Fe flour tortillas, which are lovely, and Mexican Coke with sugar, which you don't need for this recipe but it's good to know.

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  1. Looks delicious! IDefinitely a candidate for dinner tomorrow night, but I do have a probably dumb question. Is 'green chile' a specific type of pepper, or can I just use jalapenos or poblanos? (I'm a bit intimidated by the vast selection of peppers at my grocery, I admit.)

    4 Replies
    1. re: dietfoodie

      "Green chile" is a generic name for certain kinds of chile pepper -- the ones broadly called New Mexican chiles, which look kind of like overgrown Anaheims -- that have been roasted, peeled, and chopped. Your profile says you're in Houston, so I bet that if you went into any Kroger or HEB, you would find canned chopped green chile on the shelf next to things like the picante sauce and taco shells. It's not only easier to use canned green chile instead of roasting, peeling and chopping fresh chiles from the produce section, it's actually a lot closer to authentic, because it's the proper New Mexican chiles instead of jalapenos or poblanos.

      1. re: BarmyFotheringayPhipps

        Barmy!!!

        Even I could do this!!!!

        Following the discussion on the severe lack of anything vaguely resembling Mexican food, here in OZ, I have started cooking for myself.. and all of those ingredients, save the cheese (i'll use NZ colby), are readily available in OZ.

        Would the addition of sour creme (but NOT guac) make it Huevos Partly Foofy?

        Thank you!!!

        1. re: BarmyFotheringayPhipps

          Oh, okay! I think I know exactly what you're talking about (over by the Ro-Tel and canned enchilada sauce?) -- I've seen my mother-in-law use them in casseroles before. I think my initial confusion was mostly panic at the thought of picking the "right" pepper out of the six feet of fresh and dried peppers at the HEB!

          Can't wait to try this tomorrow! (Don't know how I've lived in Texas for seven years without ever once having huevos rancheros, either.)

          1. re: dietfoodie

            Right, those are exactly the ones I'm talking about. You'll be fine. Let us know how it turns out!

            If I didn't have a massive deadline that I'm well behind on staring me in the face, I'd probably make these myself tomorrow night!

      2. Okay, I might start worshiping you! Thanks for this - I thought my recipe was good, but this is going to be FANTASTIC. I've never done it with the stew. Thanks so much for the specifics sources too.

        (BTW - I order canned Hatch chilis and great enchilada sauce if I'm not making it from scratch from here):

        http://newmexicanconnection.com/catal...

        Thanks again for this terrific recipe!

        3 Replies
        1. re: Rubee

          Barmy, you've outdone yourself. Thanks so much for sharing. This will be on the plate, and right soon.

          1. re: Bob MacAdoo

            FYI, I placed an order to Hatch for some chilis and enchiolada sauce. Counting the seconds until the package arrives.

          2. re: Rubee

            Thanks for the link -- we'll be buying several pounds of frozen soon. I did end up making the huevos last night and I used our last batch of frozen from the 2004 crop.

          3. Thanks for posting BFP. I'm really enjoying the huevos rancheros thread on the Boston board and I agree with Rubee ... I might just start worshiping you now too.

            1 Reply
            1. re: yumyum

              Wow! Barmy, thank you so much for taking the time to write such a detailed yet easy to follow recipe....I can't wait to try it out!

            2. One thing.... you can't really call them Huevos Rancheros if they come with Green Chile stew... that is a different dish. The Rancheros in Huevos Rancheros refers to Salsa Ranchera which is a cooked melange of Onions, Tomatoes, Jalapenos / Serranos, Oregano & Black Pepper. Its like calling it Chicken Bernaisse but making it with Bechamel.... the French would declare war on you!

              20 Replies
              1. re: Eat_Nopal

                Take that up with the folks at the Frontier Restaurant. I'm just going by their nomenclature.

                1. re: BarmyFotheringayPhipps

                  Keeping in mind that the Frontier Restaurant is in Albuquerque, and that green chili stew as described in the recipe is decidely southwestern/New Mexican in influence, I'd say the appropriate nomanclature outside of NM probably would be "Huevos Rancheros estilo de Nueva Mexico" or some such. In Mexico I have seen 'huevos rancheros' made with salsa verde (not just the salsa ranchera El Nopal describes, though that is most common...but don't think I've seen it made with green chili stew, particularly not a stew with potatoes. See, to me, I am enough of a purist that even potatoes start to get it into the 'foofy' category.

                  Of course, it probably wouldn't be served with hash browns in Mexico either, not that I think hash browns are a bad idea.

                  Here is a simple recipe that I like:

                  http://www.globalgourmet.com/destinat...

                  best if you can find handmade, really high quality tortillas (but I don't make my own if I can't).

                  1. re: susancinsf

                    I have trouble with some of the NM variations as well. I had a chile relleno in Taos that was surrounded by a verrrry thick layer of some sort of crust - and then deep fried. It was also more doughy than the usual...more like a spongy doughnut.

                    But of course, I love something my father used to make using frozen tamales, canned chile and chopped up hot dogs, covered with cheese and baked until bubbly. We all have our peculiarities. I'm sure my father would never have tried to pass it off as a true Mexican dish...especially not with Hebrew National beef franks! I still make this and my husband lovvvvvvvvvvvvvvvvves it.

                    1. re: oakjoan

                      I am puzzled by "some sort of crust - and then deep fried", as battered and deep fried is not uncomon with chile rellenos. The spongy variation is from stiffening the egg whites, and folding them into the batter. This is a more complex and difficult variation (IMHO, since I do it both ways). They can be bad and not worth eating if done incorrectly. They may buy a mix for this (with God knows what in it), to get the thick, spongy effect.
                      Chile rellenos can be deep fried, pan fried or baked and have or not have a coating. Here are three distinctly different ones from Fonda San Miguel, in Austin. One iis pan fried with batter coating, the red one is just baked from reconstituted, dried chile and the other is baked fresh chile with coating.

                       
                       
                      1. re: oakjoan

                        Will try to upload other pic... damn Chowhound's photo uploading process.

                         
                      2. re: susancinsf

                        Eat_Nopal, the Hatch brand canned Huevos Rancheros sauce is green chile based - it's a kind of puréed chile verde thing, with no tomatoes anywhere (but definitely tomatillos!). For a canned sauce it's pretty good; when Mrs. O was away a while back I made myself a delightful bachelor breakfast dish I dubbed Huevos Pescadores, with fried fish in there with the eggs and that sauce.

                    2. re: Eat_Nopal

                      There may well be as many recipes for huevos rancheros as there are Mexican cooks, but for a really easy and fairly authentic one, I soften three tortillas per serving in hot oil, fry two eggs per serving sunny side up, remove the eggs and put them on the tortillas, then dump a jar (or portion thereof) of Herdez "Salsa Casera" into the frying pan, heat till bubbly, pour over the eggs, top with a dollop of sour cream and serve with a side of refried beans. If you'd like, you can top the salsa with some crumbled Mexican cotija cheese, or even a bit of grated cheddar, but it's not required.

                      Herdez makes great salsa. Very authenitic, and it sure beats doing all that chopping yourself! I think I've been using it for close to thirty years. Since way back when it only came in small cans.

                      I've lived with one foot in Mexico most of my life and never heard of huevos rancheros made with green sauce or stew. Sounds like a restaurant's "signature dish." But if you're determined to have a green sauce, Herdez makes a great Salsa Verde. I would use the same method I use with the Salsa Casera.

                      1. re: Caroline1

                        Green chile stew of this type is a very specifically central and northern New Mexico dish. You wouldn't likely find it anywhere else. No, the recipe does not make a traditional huevos rancheros, but in my estimation, it makes something better.

                        1. re: BarmyFotheringayPhipps

                          Green chile stew ranges a little further than that. Although I don't know if it crosses the borders into Old Mexico or Baja Oklahoma, you can definitely find it at the eastern and southern edges of the state (at the Do Drop In in Portales and at Carillo's in Las Cruces).

                          1. re: alanbarnes

                            You can find it there, but it's not omnipresent the way it is from Albuquerque upwards. And it definitely doesn't cross into West Texas: It barely even goes as far as Clovis.

                            1. re: alanbarnes

                              Green chile stew can also be had at Martin's Capital Cafe in Roswell, and a mean bowl it is. Barmy is right, however, when he says the stuff is unknown in West Texas. The day GCS makes its appearance on the Llano Estacado is the day I open my restaurant and begin offering it.

                          2. re: Caroline1

                            If we're going to talk about jarred salsas, Fredericksburg Farms - Old San Antonio Tomatillo Salsa (with serrano peppers) is at the top of my list for over-easy or "up" eggs. (and off topic, their brand of Peach-Pecan BBQ sauce with grilled chicken is finger-lickin' good too)

                          3. re: Eat_Nopal

                            Zut alors, Eat Nopal! The French would declare war on you for calling it "Bernaisse" sauce --- with 2 SS!!!

                            I think BFP is talking about a local New Mexican dish with which the restaurant has taken liberties. Lots of NM dishes are like that. I like our Califa bastardizations better, but this dish sounds great!

                            1. re: oakjoan

                              Oy... Does no one get my point??? =) Salsa Ranchera is something that is well defined like saying Hollandaise... would someone mix Ketchup & Mayo and call it Hollandaise? No.

                              There are many egg dishes in Green Salsas / Stews... they are not Huevos Rancheros!

                              1. re: Eat_Nopal

                                Huevos rancheros just means country-style eggs. AFAIK they're always served on a corn tortilla with sauce over the top. But not necessarily salsa ranchera. They've got rancheros who live on ranchos in NM who eat green chile on their eggs and have been calling it huevos rancheros since long before you or I were around.

                                Bordelaise and bearnaise are both well-defined in French cuisine, and salsa ranchera is well defined in Mexican cuisine. But I think huevos rancheros is more like "fisherman's stew." No one recipe is less traditional (or authentic, if you will) because fishermen from another area use a different recipe. Even if the folks in that other area have something they call "fisherman's sauce."

                                PS--good to hear you're finding good comida on O'ahu. Careful, though--island food can be addicting. EatLillikoi just doesn't have the same ring...

                                1. re: Eat_Nopal

                                  It's not that I don't get your point, it's just that I don't care.

                                  For the record, the Frontier Restaurant does serve what Eat Nopal would think of as a right, just and proper huevos rancheros, with salsa ranchera. No one ever orders it, because a) it's not great, and b) the signature dish of north central New Mexico is green chile stew and the Frontier's version of same is justifiably legendary. So no, technically, these are not huevos rancheros. But to get this dish at the Frontier, you have to stand at the counter and say "I want the huevos rancheros, but I want it with green chile stew instead of salsa ranchera." (Normally, the green chile stew is served in an enormous, vat-like bowl with a couple of just-off-the-cooker flour tortillas on the side.)

                                  So, no, technically, they are not huevos rancheros when served this way. But I fail to see why that matters. This is New Mexico, not Mexico.

                                  1. re: BarmyFotheringayPhipps

                                    But they are huevos rancheros, because that's what people have been calling them for a long, long time. You go into any cafe in NM and ask for huevos rancheros, and you're likely to be asked "red or green"?

                                    EN's argument is akin to claiming that "tortilla" is a misnomer for those round Mexican flatbreads made of corn or wheat flour. A tortilla was the name for a Spanish dish made of eggs long before Columbus got his commission. But the name got applied to something else entirely in the new world.

                                    Language changes over time and distance. And if somebody in California wants to start calling scrambled eggs with chorizo and potatoes "huevos rancheros" I'm going to argue with them, since there's no historical or culinary basis for that name. But once a term has come into common usage as a descriptor for an item, it seems not just futile but downright silly to claim that the item has been misnamed.

                                    1. re: alanbarnes

                                      "EN's argument is akin to claiming that "tortilla" is a misnomer for those round Mexican flatbreads made of corn or wheat flour. A tortilla was the name for a Spanish dish made of eggs long before Columbus got his commission. But the name got applied to something else entirely in the new world."

                                      That is a pretty good point... actually that is the most compelling point for me to concede.

                                      What I was getting stuck on as that if you say Huevos a la Mexicana, Huevos Motuleno, Huevos Oaxaquenos, Huevos Poblanos, Huevos con Chorizo etc.,... there is fairly universal, widely accepted interpretation of each of those dishes... Huevos Rancheros fall in that category... but I guess the meaning can have regional variations and departures over time.

                                      Maybe we can agree on NM style Huevos Rancheros?

                                      1. re: Eat_Nopal

                                        It's always fun to see how cuisines evolve. And New Mexico seems to offer more recent developments than most other places.

                                        The state was pretty sparsely populated when my forbears settled there after the Civil War, and even two or three generations later there probably weren't many people who would have acknowledged such a thing as New Mexican culture or cuisine.

                                        But the mixing of people from a variety of backgrounds over the last 150 years has created a true melting pot that isn't really Mexican, Indian, or Anglo (hey, that's me!). And some bastardized hodgepodge food that's downright tasty.

                                        So Bill Richardson is Latino, and huevos rancheros can come with green sauce. But only in New Mexico. NM style huevos rancheros it is.

                                  2. re: Eat_Nopal

                                    See above. If the label SAYS "Huevos Rancheros Sauce" then obviously enough people believe it's so to make it so...since we are merely discussing an item of commerce, not a mathematical formula, and the definition requires only broad agreement to be accurate.

                              2. Barmy,

                                Finally was able to make your huevos recipe. Delicious! Thanks a bunch.

                                1. I made this for dinner tonight, and it was fantastic. I did the eggs over easy (well... attempted over easy, more like "over-splat-is-scrambled-okay?"), layered everything, and we gobbled it up for dinner. Easy, quick, and I have almost everything on hand in the pantry most of the time. Thank you!

                                  1. "Heat oil to shimmering" , you must have spent a fair time in Santa Fe ; ), I use to work at Nunzios across the street and ate at the Frontier all the time. Your recipe sounds about right, I'll give it a try.

                                    Lee

                                    1. BFP, while you're dashing into WalMart for the ranch style beans, you might also check to see if they have Hatch or Ortega brand green chiles. In this area, all WalMarts stock them by the carload, but who knows about Boston? Most WalMart managers will do their best to get items in stock that people request. even whole chiles! Can rellenos be far behind?

                                      1. Hey Barmy, I made your green chile stew this weekend (cleared out the Beacon Street WF for Hatch chilis, used pork loin slices instead of ground pork). Now I'm set for the winter.

                                        Thanks for the recipe!

                                        1. Any idea about the strain and source of "Anaheims" that I'm reduced to buying at Wallyworld? Every single time (weekly) I buy them, the check out person asks what they are and can't find them on the produce chart. But they all know the difference between an hard shell and soft shell lobster. Ah, the trials and tribulations of life in "Vcationland".

                                          11 Replies
                                          1. re: Passadumkeg

                                            A hundred years or so ago, Emilio Ortega took some seeds from mild New Mexico chiles and started raising plants near (you guessed it) Anaheim, California. Thus was the Ortega chile empire born.

                                            Now they're grown everywhere, but the Anaheim chile is basically a New Mexico chile that has been selectively bred for high yields and low heat levels.

                                            1. re: alanbarnes

                                              Any idea the source of the Wallyworld Anaheims?

                                              1. re: alanbarnes

                                                Just to split hairs (or hares) a bit, Alan, Mr. Ortega worked at what is now called New Mexico State University in a "chili taming" research project. For whatever reason, he left NMSU (in Las Cruces) and moved to Anaheim, California, taking some of the tamed seeds with him. They were a huge hit in California, expecially for chile rellenos (which is why they are still the preferred chile for stuffing in California), where they became knows as "AOrtega chiles" and "Anaheim chiles." In time, Mr. Ortega returned to NMSU, taking his California hybrids (hyabridized from the hybrids he had taken with him), where they were again a great success bot in and out of the university, and became known as "Hatch chiles." If anyone would like more infor, there is a huge amount on the web, and detailed info at the NMSU website.

                                                Passa, in today's world, Hatch, Anaheim, and Ortega are almost generic terms. There are a LOT of hybrids that go to market under that name, some hotter than others. My guess is that Walleyworld may not even know which specific hubrid it's marketing. But you can order specific hybrid seeds and plants on line. It's a few years since I lived in that area, but I think NMSU's research project offers them on the web. If not, then some of the larger local growers who work closely with the ongoing-forever research project offer them. I think one particularly popular hybrid is called a "Big Jim" or something like that. Good luck! And I think you can still order ristras so you can make great enchilada sauce all year. '-)

                                                In case I'm wrong about some things, you can start tracking down corrections -- and a lot of fascinating information -- here:
                                                http://www.chilepepperinstitute.org/

                                                1. re: Caroline1

                                                  Well, the history is convoluted, and there's plenty of contradictory information out there. But if hairs are being split...

                                                  There's no question that Emilio Ortega was born and bred in Ventura, California. He may have moved to New Mexico for a little while in the early 1890s, but everybody seems to agree that he was back in California in 1896, when he started growing chiles in his home state. I can't find any indication he went back to New Mexico. Of course, he was long dead by the time I was toddling around the dorms at NMSU.

                                                  The first class of the New Mexico College of Agriculture and Mechanical Arts (now NMSU) graduated in 1894, and included Fabian Garcia, the father of the NuMex chile. He became a professor at the school in 1904, and released New Mexico No. 9, the first NuMex hybrid, in 1921. Over the next 90 years, multiple NuMex strains have been isolated and identified.

                                                  So Anaheims and NuMex chiles are close relatives, but their genetics diverged more than a century ago. Ortega bred chiles that were consistently mild at the expense of flavor. The folks at NMSU have developed a wide range of peppers of varying intensity.

                                                  Of course, the more I learn about this subject, the more I found out that what I thought before was wrong. I grew up thinking that NuMex Sandias were a mild chile. Recently I was informed that Sandias were a very hot chile, and directed to information confirming that statement. But then I looked at the website you linked, which indicates that Sandias aren't hot at all.

                                                  Bottom line? There's no such thing as bad green chile. Anaheims tend to be on the bland side. "Hatch" is a marketing gimmick. And if you buy something labeled as a "New Mexico" chile, without more, you never know what you're going to get. (Insert Forrest Gump clip here.)

                                                  1. re: alanbarnes

                                                    Hmmmm... Seems history is being re-written behind my back! I got the information about Ortega taking the seeds back to his native California, then "years" (a decade?) later returning to the Las Cruces area and again becoming active with the hybridization program at what is now called NMSU directly from a much earlier incarnation of the NMSU "chile program" website. Since then, the website has evolved into the "Chile Institute." The oroignal story is gone. I've checked Emilio Ortega stories on the web, and every one is different, but none (that I have found) match the story I believed to be gospel! One says Ortega was a sheriff from California who made a trip to Las Cruces. Well, "Oral tradition" is a very old New Mexico practice. If only the printed word was as reliable!

                                                    For anyone interested in buying seeds, here's the page from the site I gave previously where you can buy chiles hybridized by NMSU:
                                                    http://www.chilepepperinstitute.org/c... (There is also a sister-page where you can order seeds from chiles that have not been developed by NMSU.

                                                    )

                                                    If you scroll down to theNMSU developed page to "Suave" chiles, they are a fairly new hybrid of habanero they developed that is considerably milder than a regular habanero. When the researchers were still fairly hush hush about the project, one of them took some of the new much-milder habaneros to some sort of fiesta/festival and made a big show of eating one like an apple in front of the crowd whcih stunned and amazed all of the onlookers. "Asbestos mouth!" So if any of you chili-heads out there want to shock your pals, the mild habaneros are still not that well known.

                                                    And for you chili-heads who are hell bent to self destruct, they also offer seeds to grow your own bhut jolokia, said to be the hottest chile "in the world" at a million Scoville units.
                                                    http://www.chilepepperinstitute.org/c...

                                                    I'm not completely convinced it's the world champion at producing oral pain. I had a chile in Turkey around fifty years ago that was an outright nerve toxin and left my taste buds cauterized and insensitive for days! As I recall, it was called a "lady finger" in Turkish, but I could be wrong. It was a long narrow green chile that grew in a corkscrew shape. In south-central Turkey, folks were fond of cutting it in pieces about an inch long and munching on it with a glass of raki as an appetizer, which is how I met it in an open air restaurant. It is a killer! Anyone here know more about it?

                                                    1. re: Caroline1

                                                      As someone whose family was in New Mexico when Mr. Ortega arrived, I appreciate the flexibility of oral history. It allows you to make up any facts you don't know, and change those that are inconvenient. (There's never been a good explanation of why my great-great-grandfather shared a name and a fair chunk of family history with one of the more notorious outlaws of the 1870s.)

                                                      Other people have a more fixed idea of history. Like the Ventura County Sheriff's Department, which has a gallery of past sheriffs going back to 1873. http://www.vcsd.org/past-sheriffs-gal.... Whoops, no Ortegas.

                                                      Regardless of the historical details, the folks at NMSU have done a lot for my favorite vegetable. I'm still trying to find a way to make it to Hatch for the chile festival this Labor Day weekend...

                                                      1. re: alanbarnes

                                                        I would love to make this trip as well. Probably won't, however, because of a work committment.

                                                        1. re: Perilagu Khan

                                                          Enigma wrapped in a riddle. I may be there!

                                                          1. re: Passadumkeg

                                                            Pound down a load o' green chile stew for me, por favor.

                                                        2. re: alanbarnes

                                                          Gee, a week earlier and you could do the Duck Races in Deming, twenty days later and it's the Whole Enchilada Fiesta. Then the Balloon Fiesta is in early Oct. Hey, with careful planning, a guy could go get enchanted! '-)

                                                          Have fun!

                                                          1. re: Caroline1

                                                            Hey, on this past Sat., green chile stew lunch at the Frontier (To lay down a good base.) and then to the New Mexico Wine Festival in Rio Rancho. Twenty NM wineries represented. Then Up to the 2nd annual Taos Mountain Music Festival!
                                                            Shamika Copeland rocks!

                                              2. I was wonder if any ABQ locals could suggest what is the secret behind Sadie's green chile sauce.
                                                I lived in ABQ for years and tried many attempts at replicating the recipe but it always fell short of a side-by-side comparison of Sadie's green chile.

                                                I tried many times to 'bribe' the cooks at Sadies for just a hint but they all very paranoid of saying anything about the 'family recipe'.

                                                Any help would be appreciated.:)

                                                2 Replies
                                                1. re: culinarylogic

                                                  Crushed cilantro seeds? I'm hooked too.
                                                  What a joy to have a selection of New Mexico salsas and to be able to comparison shop tortillas.
                                                  We've got 90 lbs. of roasted Hatch green chile in the freezer and a 50 lb. sack of pintos. Now to bag and elk and I shall have the best green chile stew winter, ever.

                                                  1. re: Passadumkeg

                                                    that could be a possibility. I'll try a batch in the next couple of days and see how it ends up.

                                                    thanks

                                                2. that's it!!

                                                  shutting down chowhound to make some huevos rancheros. con frijoles.

                                                  1. Hey! I've been looking for a green chile turkey stew recipe for years. Had it, lost it, have never been able to replace it. GCTS was what we used on the day after Thanksgiving for years. So few of the recipes I've found call for potatoes, as yours does. I might try to adapt it for turkey, so, thank you. Or, I might just try it with pork, the way you've written it, because that sounds awfully delicious! And, my husband surprised me with a bag of green chiles (he noticed the "Hatch" sign) when he returned from the grocery store today. Gotta roast 'em!

                                                    ~TDQ

                                                    1. I made this green chile stew (with canned Hatch green chiles that I ordered) and it was great. Thanks so much for the recipe!