September 2023  by Sheologie

New Mexico Chile Winning Recipe

New Mexico Chile is one of the top reasons to visit NM. Yes, more than its landscape and watermelon-colored sunsets. After all, the New Mexico state question is Red or Green. It’s the only state where Christmas is an observance and a flavor.

Chiles have been growing in New Mexico for at least 400 years (1). Since 1598, when the conquistador Don Juan Onate brought crops from Mexico, the same chiles we know and love today. Until then, the soli here had not been introduced to this crop. It’s wild to think before; Chile crops were only across the border. 

Today, Chile is at the very foundation of every diet in New Mexico, found in nearly every kitchen and restaurant, and has made its way to the top of lattes with just a light dusting.  It also was a top-earning crop in 2015 at $460 million in revenue (2). New Mexico’s Chile is estimated to bring over $53 million from roughly 8,000 acres of Chile annually.

Not all New Mexico chile tastes the same when harvested. The varying flavor depends on the altitude, soil, and arid climate. These factors, coupled with the rugged environment, give each crop its unique and distinct flavor. Not all New Mexico chile is created equally in taste, so if you think all green or red chile is the same, think again. 

Sheologie hosted its first-ever chili cook-off in September 2023. With that thought in mind, we wondered what spicy dishes were being cooked up and served at the dinner tables in New Mexico. We invited ladies attending the bible study A Place At His Table to bring their tastebuds to participate! Ladies entered their family’s favorite chili recipe and entered the taste test. The winner was Franchesca Bayne, from Pena Blanca, New Mexico. Her Family recipe is a traditional green chile stew made with beef, not pork. This is her twist on the traditional recipe, usually made with pork. See her family recipe below.

Bayne Family Green Chili Stew

2 Tsp Olive Oil 

2 White Onions 

2 Tsp garlic (minced or graded)

1 package green chili (mild or hot); my favorite is Young Guns Chile

64 oz water 

4 Tsp chicken broth 

4 Tsp Garlic salt with parsley

1 lb ground Beef

8 Red Potatoes 

Start by chopping the onions and potatoes into halves and then into quarters to slice into cube-like portions. In a large pot, add your olive oil on medium heat and the onions. Sauté the onions until translucent, roughly 2 minutes. Add the garlic and parsley salt. Add the green chili with all of the liquid from the package. Mix and allow to cook until all the liquid is absorbed. 

Next, toss in the cubed potatoes and minced garlic, and cook for 5 minutes for flavors to incorporate. Add water and the remaining ingredients except the meat. When all the ingredients come to a roaring boil, add in the hamburger meat. Using a spatula, separate the meat into small chunks. Then, turn the heat down to a simmer and allow to cook for 20 minutes. Or until the potatoes are tender.

Serve with cheddar cheese, a dollop of sour cream, and a side of crackers/flour/corn tortilla, or enjoy on its own.

1. https://www.newmexico.org/chile/#:~:text=Chiles%20have%20been%20growing%20in,grown%20in%20the%20region%20before. Get To Know Our Chile
2. https://www.azcentral.com/story/money/business/2015/07/30/new-mexico-green-chile-production/30863041/ Future unsure for New Mexico green chile production. Russell Contreras Associated Press
3. Photo by Blaine Harrington III / Getty Images https://www.thespruceeats.com/new-mexico-chiles-2215960