New Mexican Comfort Food

By Guest Blogger Kathy Chavez

Nothing says comfort food in New Mexico better than beans and chile. People long ago recognized their appeal, considering chile peppers have been part of the human diet in the Americas since 7500 BCE. Domesticated over 600 years ago, chile peppers are one of the first self-pollinating plants cultivated in the Americas. Chile peppers are the fruit of plants from the genus Capsi, and their spiciness comes from a compound called capsaicin. Another fun fact--did you know that red chiles are just green chiles that have ripened?

The secret to making delicious red chile is to use local sundried New Mexican pods.  My favorites are those grown by small farmers in Lemitar or Jarales New Mexico. You can find hot, medium, and mild in stores and markets.

Start with approximately twenty-five to thirty whole dried chile pods. First, break the stems and empty out the seeds. You might want to wear gloves for this process to protect your hand from the hot stuff.  Whatever you do don’t rub your eyes!

Rinse the empty chiles in warm water, place them in a metal pan or a glass bowl, and cover them with warm water. Let them soak at room temperature for at least two hours.

After soaking, drain the water and rinse the chile. Put the chile and one clove of garlic into a blender. Make sure to add enough water to cover the pods, then blend on high for three to four minutes.  A sauce the consistency of gravy should form.  Place a colander in a saucepan and strain the chile through the colander.  This makes it much easier on your stomach later. Finally, place the pot over medium heat and simmer. Don’t forget to add salt to taste.

You can use the chile sauce with several dishes.  Add it to a bowl of beans, pour it over mashed potatoes, eat it over eggs, posole, stews, and of course enchiladas.  Many people enjoy adding meat to their chile.  I prefer mine hot and simple.

Edited by Jasmine McBeath