Mention New Mexico to most fly fishers and images of the San Juan, Pecos and Upper Rio Grande come to mind.
Indeed those are nifty waters, and there are miles and miles of smaller water around the mountain country of New Mexico that is oft overlooked, accessible and little pressured.
Mention New Mexico to folks who like good food and images of a wonderful southwestern cuisine come to mind.
Mention New Mexico food to me and images of Hatch chiles come to mind. Wherever in the country the famdamily has wandered we’ve always bought fresh Hatch chiles when they’re in.
Whether we’ve run over and done it in person or used several of the great farms to ship them to us – these are some of the best green chiles in the world.
Roast ‘em up and freeze them to help fight off the dark cold days of winter and early spring, these chiles have magical powers and become an increasingly valuable currency as winter plods on.
The need to eat green chile overcomes my household at least once a week. Here’s one recipe that never fails – Green Chile Pork Chops. Simple, delicious, quick - what more could one ask for.
2 tbs vegetable oil
4 thick pork loin chops (bone in even better)
1 and 1/2 cups yellow onions, chopped medium
4 cloves garlic, minced
1 tsp Mexican oregano
1 lb. green chiles, roasted, peeled, seeded and chopped
3 Roma tomatoes, seeded and chopped medium
2 cups chicken broth
Heat the vegetable oil in a large skillet over medium high heat. Add the pork chops, onions, garlic and oregano. Saute for 6 or 7 minutes until the chops are browned and the onions translucent.
Add the green chiles, tomatoes, broth and salt / pepper to taste. Heat until just boiling, reduce to a simmer, cover, and watch the clock tick off 30 minutes.
Bone in chops add even a deeper flavor.
Enjoy.
Tags: Friday Feast
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Hmm. Yum. Every time I return home to Santa Fe, I fill my suitcase with frozen green chiles for those cold winter nights in Alaska!
Thanks for the new recipe to try out. Might be worth substituting those pork chops for some Bristol Bay sockeye!
Cheers and Tight Lines
Sam
Sam, good to hear from you. My wife and I eat green chiles on and with just about everything – agree the salmon would probably be great with them. Like you we smuggle ‘em out whenever we’re down there…..