Get ready to ignite your taste buds with the bold and fiery flavors of New Mexico! Known for its rich cultural heritage and mouth-watering cuisine, this southwestern state has earned a reputation for its chile-filled dishes that pack a punch. From classic stews and enchiladas to creative twists on traditional favorites, we’ve rounded up 18 authentic recipes that showcase the best of New Mexico’s spicy spirit.
In this article, you’ll discover a diverse range of mouth-watering dishes that highlight the state’s signature ingredients – from the iconic Hatch green chile to the rich flavors of ancho and guajillo chiles. Whether you’re a native New Mexican or just looking to spice up your cooking routine, these recipes are sure to transport your taste buds to the Land of Enchantment.
Green Chile Stew with Pork
This flavorful stew is a classic New Mexican dish that combines tender pork with the bold flavors of roasted green chiles and aromatic spices. Perfect for a comforting meal on a chilly day.
Ingredients:
– 1 pound boneless pork shoulder, cut into 1-inch cubes
– 2 cups chicken broth
– 1 cup roasted green chile peppers (see notes)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 ounces red potatoes, peeled and cubed
Instructions:
1. In a large pot or Dutch oven, brown the pork cubes over medium-high heat.
2. Add the chicken broth, roasted green chiles, onion, garlic, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Add the potatoes and continue to simmer for an additional 20-25 minutes, or until they are tender.
4. Season with salt and pepper to taste. Serve hot.
Cooking Time: 50-60 minutes
Red Chile Enchiladas
A classic New Mexican dish, these red chile enchiladas pack a flavorful punch with tender chicken, rich red sauce, and melted cheese. Perfect for a cozy night in or a family gathering.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into strips
– 2 cups cooked white rice
– 1/4 cup chopped fresh cilantro
– 1 (16 oz) can red chile sauce
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– Vegetable oil for brushing tortillas
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken and cilantro over medium-high heat until chicken is cooked through. Set aside.
3. Brush each tortilla with vegetable oil and warm in the microwave or in a dry skillet for 30 seconds.
4. Assemble enchiladas by placing some chicken mixture onto the center of each tortilla, then rolling up and placing seam-side down in a baking dish. Repeat until all ingredients are used.
5. Pour red chile sauce over the rolled tortillas, followed by shredded cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
New Mexico Posole
Posole is a traditional New Mexican stew made with hominy and pork or chicken. This hearty dish is perfect for a chilly evening, and the addition of red chile gives it a rich, bold flavor.
Ingredients:
– 1 pound dried hominy, rinsed and drained
– 2 pounds boneless pork shoulder, cut into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup red chile flakes
– Fresh cilantro leaves for garnish
Instructions:
1. Rinse hominy and soak in water for at least 8 hours or overnight.
2. Brown pork shoulder in oil, then add onion and garlic; cook until tender.
3. Add cumin, paprika, salt, and pepper to the pot; stir well.
4. Add beef broth, diced tomatoes, and red chile flakes to the pot.
5. Bring to a boil, then reduce heat and simmer for 1 hour.
6. Drain and rinse hominy; add it to the pot and simmer for an additional 30 minutes or until thickened.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 2 hours
Carne Adovada
This recipe for Carne Adovada is a staple of New Mexican cuisine, where tender chunks of beef are slow-cooked in a rich red chile sauce. Serve it with warm flour tortillas, roasted vegetables, and a sprinkle of fresh cilantro for an authentic New Mexican experience.
Ingredients:
– 2 pounds beef brisket or chuck, cut into 2-inch pieces
– 1/4 cup lard or vegetable oil
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes with green chile
– 2 cups beef broth
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef in batches, then set aside.
3. Add onions, garlic, cumin, paprika, and cayenne; cook until softened.
4. Add diced tomatoes with green chile, beef broth, and browned beef.
5. Bring to a boil, then reduce heat to low and simmer for 2-1/2 hours or until the beef is tender.
6. Season with salt and black pepper to taste.
7. Serve warm, garnished with fresh cilantro leaves.
Cooking Time: 2-1/2 hours
Sopaipillas with Honey
Sopaipillas with Honey: A Sweet Treat from Spain
Enjoy a classic Spanish dessert with this simple recipe for Sopaipillas with Honey. These sweet fried dough pastries are typically drizzled with honey and sprinkled with cinnamon, making them a perfect treat to satisfy your sweet tooth.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup warm water
– Vegetable oil for frying
– Honey for serving (approx. 1/4 cup per sopaipilla)
– Cinnamon for sprinkling (optional)
Instructions:
1. In a large bowl, whisk together flour, salt, and baking powder.
2. Gradually add in the warm water, mixing until a smooth dough forms.
3. Knead the dough for 5-7 minutes until it becomes elastic and slightly sticky.
4. Cover the dough with plastic wrap and let it rest for 30 minutes.
5. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
6. Using a spoon, drop small balls of dough into the oil, about the size of a golf ball.
7. Fry the sopaipillas for 2-3 minutes on each side or until they are puffed and golden brown.
8. Remove the sopaipillas from the oil with a slotted spoon and place them on paper towels to drain excess oil.
9. Drizzle with honey and sprinkle with cinnamon, if desired.
Cooking Time: 15-20 minutes
Blue Corn Pancakes
These fluffy blue corn pancakes are a delightful twist on traditional breakfast fare. With their subtle sweetness and nutty flavor, they’re perfect for a weekend brunch or a special treat any time of the year.
Ingredients:
– 1 cup blue cornmeal
– 2 cups all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons butter, melted
– Fresh blueberries or chopped pecans for topping (optional)
Instructions:
1. In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
2. In another bowl, whisk together milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop batter by 1/4 cupfuls onto the skillet.
6. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 8-10 minutes per batch
Green Chile Chicken Soup
A spicy and savory soup that combines the flavors of roasted chicken, green chile peppers, and creamy potatoes. Perfect for a comforting meal on a chilly day!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2-3 roasted green chile peppers (see notes)
– 2 medium-sized potatoes, peeled and diced
– 4 cups chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Optional: heavy cream or half-and-half for added richness
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the green chile peppers by placing them on a baking sheet, drizzling with olive oil, and sprinkling with salt. Roast for 20-25 minutes, or until the skin is blistered.
3. In a large pot, sauté the chopped onion and minced garlic in a little olive oil until softened.
4. Add the roasted green chile peppers, chicken broth, potatoes, and oregano to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
5. Shred the cooked chicken and add it to the soup. Season with salt and pepper to taste.
Cooking Time: Approximately 45-50 minutes
New Mexico Tamales
Tamales are a staple of New Mexican cuisine, filled with savory meats or cheeses and wrapped in corn husks. This recipe yields tender, flavorful tamales that showcase the state’s rich cultural heritage.
Ingredients:
– 2 cups masa harina
– 1 cup lard or vegetable shortening
– 1/2 cup chicken broth
– 1 teaspoon salt
– Filling of choice (e.g., pork, beef, cheese, green chile)
– Corn husks
Instructions:
1. Soak corn husks in water for at least 30 minutes.
2. In a large mixing bowl, combine masa harina, lard or shortening, and chicken broth. Mix until dough forms.
3. Knead dough for 5-7 minutes until smooth.
4. Prepare filling according to preference (e.g., cooking ground pork with onions and garlic).
5. Place a corn husk on a flat surface, spread a thin layer of dough on the center, and add a spoonful of filling.
6. Fold sides and roll up tamale, sealing edges with a strip of dough or water.
7. Steam tamales over boiling water for 1-2 hours.
Cooking Time: 1-2 hours
Chile Rellenos with Queso
Roast poblano peppers and fill them with a creamy queso mixture for a delicious Mexican-inspired dish.
Ingredients:
– 4 large poblano peppers
– 1 cup queso fresco or Monterey Jack cheese, crumbled
– 1/2 cup chopped onion
– 1/2 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet lined with parchment paper. Drizzle with olive oil and roast for 10-12 minutes, or until charred.
3. Remove the peppers from the oven and let cool. Peel off the skin, remove seeds, and cut a slit down one side to create a pocket.
4. In a bowl, mix together queso fresco, onion, cilantro, and garlic.
5. Stuff each pepper with the queso mixture and place them in a baking dish.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Bizcochitos (New Mexico Cookies)
A classic New Mexican treat, Bizcochitos are sweet and tender cookies that have been a staple of the state’s culture for centuries. This recipe captures the essence of traditional Bizcochitos, with a simple blend of ingredients and minimal preparation time.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup lard or vegetable shortening
– 2 large eggs
– 2 teaspoons vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together sugar and lard or shortening until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Roll out the dough on a floured surface to about 1/8 inch thickness.
7. Cut into desired shapes using a cookie cutter or the rim of a glass.
8. Place cookies on prepared baking sheet and bake for 15-20 minutes, or until lightly golden.
Cooking Time: 15-20 minutes
Pinto Beans with Red Chile
This recipe combines the comfort of pinto beans with the bold flavor of red chile peppers, making it a perfect side dish for any meal. With minimal effort and short cooking time, you’ll have a delicious and spicy accompaniment to your favorite dishes.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 2 cups water
– 1 large red chile pepper, chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. In a large pot, combine pinto beans, water, red chile pepper, onion, and garlic.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes or until beans are tender.
3. Add cumin, salt, and pepper to taste.
4. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 30-40 minutes
Stacked Red Chile Enchiladas
Savor the bold flavors of New Mexico with these stacked enchiladas smothered in a rich, spicy red chile sauce and melted cheese. Perfect for a satisfying dinner or fiesta gathering.
Ingredients:
– 8-10 corn tortillas
– 2 cups shredded cheese (Cheddar or Monterey Jack)
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/4 cup chopped fresh cilantro
– 1 tablespoon vegetable oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add tortillas, one at a time, cooking for 30 seconds on each side. Stack cooked tortillas on a plate.
3. In the same skillet, combine diced tomatoes with green chilies and 1/4 cup shredded cheese. Stir until melted and smooth.
4. Assemble enchiladas by placing a tortilla on a baking dish, spooning some of the red chile mixture onto the center, and topping with more cheese. Repeat for remaining tortillas.
5. Cover with foil and bake for 20 minutes. Remove foil and continue baking for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Green Chile Cheeseburgers
Elevate your burger game with these Green Chile Cheeseburgers, featuring the bold flavors of New Mexico. This twist on a classic cheeseburger adds a kick from roasted green chiles and melted pepper jack cheese.
Ingredients:
– 4 hamburger buns
– 8 oz ground beef
– 1/2 cup roasted green chile peppers (see note)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 slices pepper jack cheese
– Lettuce, tomato, onion, and any other desired toppings
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine ground beef, roasted green chile peppers, olive oil, garlic, cumin, salt, and pepper. Mix well with your hands or a spoon until just combined.
3. Form into 4 patties. Grill for 4-5 minutes per side, or until cooked to desired doneness.
4. Assemble burgers on buns with melted cheese, lettuce, tomato, onion, and any other desired toppings.
Cooking Time: 12-15 minutes
New Mexico Breakfast Burritos
Start your day off right with these flavorful breakfast burritos, packed with scrambled eggs, spicy sausage, and creamy cheese. Perfect for a quick and easy morning meal.
Ingredients:
– 1 pound chorizo sausage, cooked and crumbled
– 8 eggs
– 1 cup shredded cheddar cheese
– 1/2 cup chopped scallions (green onions)
– 4 large flour tortillas
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Scramble the eggs in a bowl and set aside.
3. Cook the chorizo sausage according to package instructions, then crumble into small pieces.
4. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
5. Assemble the burritos by filling each tortilla with scrambled eggs, chorizo sausage, shredded cheese, and chopped scallions.
6. Roll up the burritos tightly and place seam-side down on a baking sheet.
7. Bake for 10-12 minutes or until the cheese is melted and the burritos are warm.
Cooking Time: 15-20 minutes
Chile con Queso Dip
This classic Tex-Mex dip is a party favorite that’s easy to make and always a hit. With its rich, creamy texture and spicy kick, it’s the perfect accompaniment to tortilla chips, veggies, or crackers.
Ingredients:
– 1 (16 oz) container of cream cheese, softened
– 1/2 cup half-and-half
– 1 cup shredded cheddar cheese
– 1/4 cup chopped green chilies
– 1 tablespoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, combine cream cheese, half-and-half, and paprika. Heat over low heat, stirring until smooth.
3. Remove from heat and stir in cheddar cheese until melted.
4. Add chopped green chilies and season with salt and pepper to taste.
5. Transfer dip to a 9×13-inch baking dish or a ceramic fondue pot.
6. Bake for 20-25 minutes, or until heated through and bubbly.
Cooking Time: 20-25 minutes
Calabacitas with Green Chile
This recipe brings together the sweetness of roasted squash and zucchini with the bold flavor of green chile, perfect for a quick and delicious meal. This dish is also great as a side or added to tacos or grilled meats.
Ingredients:
– 1 medium calabacita (Mexican squash), seeded and cubed
– 2 medium zucchinis, sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 1/2 cup green chile sauce (homemade or store-bought)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, toss calabacita, zucchinis, olive oil, garlic, and jalapeño until well coated.
3. Spread the mixture on a baking sheet and roast for 20-25 minutes or until tender.
4. Stir in green chile sauce and season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Red Chile Beef Stew
This hearty stew is a perfect blend of rich flavors, tender beef, and spicy kick from the red chile peppers. Perfect for a cold winter’s day or a comforting meal any time of the year.
Ingredients:
– 2 pounds beef chuck, cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup red chile peppers, roasted and chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup beef broth
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add beef cubes; cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in cumin, paprika, salt, and pepper.
5. Add roasted red chile peppers, diced tomatoes, and beef broth.
6. Return browned beef to the pot; bring mixture to a boil.
7. Reduce heat to low; simmer for 2 hours or until beef is tender.
Cooking Time: 2 hours
New Mexico Chile Sauce
Experience the bold flavors of the Land of Enchantment with this classic recipe for New Mexico Chile Sauce. This spicy and smoky condiment is a staple in many Southwestern households, perfect for topping tacos, enchiladas, grilled meats, and more.
Ingredients:
– 2 cups roasted Anaheim or Hatch green chilies, peeled and chopped
– 1/4 cup onion, diced
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine roasted chilies, onion, garlic, olive oil, cumin, paprika, salt, and pepper.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning if desired.
4. Transfer sauce to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None required! Simply store in the refrigerator for up to 1 week or freeze for up to 6 months.
Summary
Get ready to spice up your cooking with these 18 authentic New Mexico recipes! From hearty stews and enchiladas to sweet treats like blue corn pancakes and sopaipillas, this collection has something for everyone. Try making a Green Chile Stew with Pork, Red Chile Enchiladas, or Carne Adovada for a taste of the Land of Enchantment. Or, indulge in some classic New Mexican desserts like Bizcochitos (New Mexico Cookies) and Sopaipillas with Honey. Whether you’re a native New Mexican or just looking to spice up your culinary routine, these recipes are sure to bring a little bit of sunshine to your plate.
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