Chiles are very good sources of Vitamins A and C, as well as excellent sources of Vitamin E, folic acid and potassium. Research suggests that chiles may increase the metabolic rate, help with preventing blood clots and heart disease, and improve digestion. Chiles, green chiles in particular, set New Mexican cuisine apart from other southwestern styles of cooking. New Mexico is the largest producer of chiles in the United States.
The difference between green and red chiles has to do with the timing of the harvest. The New Mexico green and New Mexico red are the same type of chile picked at different stages of ripeness and processed differently. The young green chiles are typically eaten fresh or roasted, whereas the more mature red is usually dried and crushed into flakes or ground into a powder.
Green Chile Stew
Makes 6 servings
Ingredients:
- 5 tablespoons unsalted butter, or 3 tablespoons coconut oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon ground cumin
- 2 cups homemade chicken stock or canned low-sodium chicken broth, or homemade bone broth
- 2 12-ounce cans whole tomatillos, rinsed, husks removed and chopped
- 1 seven-ounce can diced green chiles
- 3 carrots, sliced
- 3 stalks celery, sliced
- 2 teaspoons xanthan gum
- 4 cups cooked turkey, cut into bite-size pieces
- 1 teaspoon dried basil leaves or 3 tablespoons fresh basil leaves, chopped
- 1/4 to 1/2 cup fresh cilantro leaves, chopped
- Coarse salt and freshly ground black pepper, to taste
Directions:
- Heat 3 tablespoons butter or coconut oil in a large skillet over medium heat. Add onion, garlic, thyme, marjoram and cumin to the skillet. Sauté over medium heat until onion is translucent, about 5 to 7 minutes.
- Add stock or broth to skillet, reduce heat to medium-low and bring mixture to a simmer. Add tomatillos, chiles, carrots and celery to the skillet. Stir to combine; cook for 10 minutes.
- Melt remaining 2 tablespoons butter in a heatproof measuring cup or bowl set over a pan of simmering water. Whisk xantham gum into butter until a smooth paste is formed. Add paste to skillet and stir thoroughly to combine.
- Add turkey and simmer until tender, about 30 minutes. Add basil and cilantro to skillet and stir to combine. Season to taste with salt and pepper. Simmer for an additional 10 minutes before serving
Kitchen Tips
- This version of Green Chile Stew is a flavorful but mild version, suitable for the whole family. If you prefer a dish with some heat, add another can of diced green chiles or 1 tablespoon chopped jalapeño pepper. Cooked chicken can be substituted for the turkey.
- Traditionally, Green Chile Stew is served with warm flour tortillas, Without tortillas, however, this dish makes a great low-carbohydrate meal.
SOURCES
Mark Miller with John Harrison
"The Great Chile Book" (Ten Speed Press, 1991; $16.99)
Adrienne Larocque - Dr. Larocque is an award-winning scientist who has published more than 20 articles in peer-reviewed scientific journals.
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