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New Mexico Chile Pods
Created by: Howcan Team
Ingredients
- 8 New Mexico chile pods
- 2 cups of chicken broth
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1 teaspoon of salt
Instructions
- Remove the stems and seeds from 8 New Mexico chile pods, then rinse them under cold water.
- In a large pot, bring 2 cups of chicken broth to a boil. Add the chile pods, reduce heat, and simmer for 15 minutes.
- In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add 1 chopped onion and 3 minced cloves of garlic, and sauté until the onion is soft and translucent.
- Transfer the onion and garlic mixture to a blender, then add the rehydrated chile pods along with 1 teaspoon of cumin, 1 teaspoon of oregano, and 1 teaspoon of salt. Blend until smooth.
- Return the chile sauce to the pot and simmer for an additional 15 minutes, stirring occasionally.
- Serve the New Mexico chile pods as a sauce for enchiladas, tamales, or any other Mexican dish. Enjoy!
The history of New Mexico chile pods dates back to the time of the Ancestral Puebloans, who cultivated and consumed these fiery peppers. Today, the state's iconic chile pods are a staple in Southwestern cuisine, renowned for their rich, earthy flavor and distinct heat. Chefs and home cooks alike treasure these pods for their versatility, using them in salsas, stews, and sauces. In New Mexico, regions like Hatch and Chimayo are celebrated for their exceptional chile crops. For the best New Mexico chile dishes, visit renowned restaurants in Santa Fe or Albuquerque, where chefs expertly showcase the pods' unique flavor. Whether in a traditional red or green chile sauce, the key to a perfect New Mexico chile dish lies in the quality of the pods and the skillful balance of heat and flavor.
45 min
4
200 calories
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