Mac and Cheese with Green Chile!

Mac and Cheese with Green Chile!

I love Mac and cheese. It is amazing as an adult how many things from childhood still stand the test of time.
I liked Mac and Cheese as a kid & I still do today, enjoy!


3/4 sleeve crumbled crackers or bread crumbs
1 Tbsp Butter
3 cups uncooked macaroni
2 eggs
2 cups milk
10 oz. ricotta cheese
1/2 cup sour cream
1/2 cup mayonnaise
8-10 oz. Mexican Shredded cheese (grated)
1/4 to 1/2 cup Hatch Green Chile
Salt and pepper to taste


To make the crumb topping, melt the butter in a medium saucepan until melted. Add the crumbs and cook on medium heat until just toasted; 4-5 minutes.  Cook macaroni as directed until just al dente; drain and set aside.
Lightly grease the inside of an oven proof baking dish.  Beat eggs until combined and add milk, ricotta cheese, sour cream, mayonnaise and Mexican cheese blend and stir until thoroughly combined. Add macaroni and Hatch Green Chile and mix until well blended.  Pour mixture into the baking dish and bake at 350 degrees for 30-35 minutes.  Seasoning with salt and pepper to taste.  Let stand 5 minutes. Top with the crackers or toasted bread crumbs and serve.

Click here for Hatch Green Chile

Fettuccine Pasta with Chicken and Hatch Green Chile

Fettuccine Pasta with Chicken and Hatch Green Chile

This excellent Fettuccine Pasta recipe combines Chicken and
Hatch Green Chile mixed with a wonderful and slightly spicy cream sauce.

Fettuccine Pasta
8 onces Hatch Green Chile
1/8 pound unsalted butter
1 cup half and half
1 cup spinach packed
1 tablespoon canola oil
1 boneless skinless chicken breast half. Cubed and sauteed
1/4 teaspoon Chimayo chile powder or chile powder of your choice medium heat
1/2 cup grated Parmesan cheese
Cotija cheese crumbled, for garnish.

In a saucepan, melt butter. Add half and half and heat through. Add spinach, Chile powder and Parmesan cheese. Cook on low until spinach is wilted. Now add the Green Chile. Season with salt and pepper. Turn off burner, cover, keeping warm. Heat a skillet over medium high heat and then add olive oil. Add cubed chicken breast and cook until no longer pink inside. Don’t over cook. Add this to the cream mixture. In a large saucepan, bring 3 quarts of water to a boil. Add salt and pasta. Cook pasta according to package instructions.  When pasta is cooked through, drain, reserving 1/4 cup pasta water. Add pasta to Cream mixture. Turn burner on low, if it needs to be warmed up. Add a little bit of the pasta water to add starch and creaminess.  Divide between two plates, serve immediately and top with crumbled Cotija cheese for garnish if you’d like.

Click here for Hatch Green Chile

How to make Fry Bread!

So we have had quite a few people ask about Fry Bread. Here is very nice & straight forward recipe by Janice Tenorio. The video is about 6 minutes long and there is text below.  Thanks & Happy Fry Bread Friday!

First of all you’ll need some flour, salt, baking powder, measuring cups, honey, sugar, and a big mixing bowl.

First what we’ll do is take four cups of flour into the mixing bowl. Next we’ll take salt, depending on how much salt you want in your frybread, but I usually put in 3 teaspoons. And 3 teaspoons of baking powder leveled. You’ll mix it all together. You’re gonna make a well in the middle. After you make the well in the center, you get 2-3 cups of water, make sure it’s warm. Pour it in the well and mix it up, and you’ll feel the consistency of how much and how less you use the flour. You mix it with your hands; I like to use my hands. Make sure you get the sides. It’s okay if your dough becomes too wet, cuz then you can add more flour. So you really can’t go wrong with mixing the dough.

Okay, this is the consistency of the dough that you want; kind of loose and soft. It might be a little sticky but don’t worry about that. Get a dry dish cloth and cover it for about 20-30min. Once your dough has risen, this is how it will look. What I do is get it out and make little balls. So I let them rise a little longer like 10-15 minutes more. You can then put them on a baking sheet. I have some right now that have risen.

What I do for the frying part, I use a deep skillet pan or Dutch oven pan. Fill it with Great Value Vegetable oil or my all-time favorite is Snow Cap lard. We pretty much grew up on this lard and it’s the best. Put some in the pan, and let the oil melt. I usually put the stove on  8 to high. Let the grease melt and you want it to get really hot. BE CAREFUL, don’t let any children around, and be cautious when handling hot oil.

Once the oil gets hot, get the dough, and shape it into a flat shape. You can use a rolling pin, or like I like to do, and was brought up doing, is to use my hands to stretch it out.  Then you slap it between your hands and you can see it starts to stretch out. Kind of like how they make pizza dough. You can see how stretchy it gets. What I like to do is make a circle, a cut in in the center so air can get through it when it’s frying. So you don’t have a big’ol ball frybread puffing up when it starts to fry. Set it in there (the pan,) very carefully. Push down on the frybread, because it will start to puff up. You’ll start to see the brown on the edges or in the center; that’s the sign that you’ll need to flip over the frybread. The browness will pretty much tell you how long you keep it in there. It doesn’t take very long after that once your grease is very hot.

Take it out of the grease, and let the excess oil come off. Place it on your platter or whatever you have to let it sit. Then you get next one ready. You do this until you’re all done with your dough.

Three Sisters’ Hominy Corn Harvest Stew

Three Sisters’ Hominy Corn Harvest Stew

This wonderful recipe is from “America The Great Cookbook”.
Lois Ellen Frank & Walter Whitewater’s recipe is located on page 440.
This CookBook contains marvelous recipes from famous chefs from all over the country.  It is a must have for your culinary library.

Three Sisters’ Hominy Corn Harvest Stew
Makes 6–8 servings as a main course

2 cups dried hominy corn (Posole) (white, blue, or red)
6 qts. water
3 Tbsp olive oil
1 yellow onion, diced
2 cloves garlic, finely chopped
2 green zucchini, cut in half lengthwise and sliced ¼ inch (6 mm) thick
2 yellow squash, cut in half lengthwise and sliced ¼ inch (6 mm) thick
4 tomatoes, diced
4 dried New Mexico red chiles, stemmed, seeded, and torn into 12 pieces
2 tsp New Mexico red chile powder (mild)
2 bay leaves
4 cups vegetable stock
1 tsp azafrán (Native American saffron)
2 cups cooked tepary beans
2 tsp fresh oregano leaves, finely chopped (or 1 tsp dried Mexican oregano)
½ tsp dried Mexican oregano (optional)
1 tsp fresh thyme leaves, finely chopped
1½ tsp kosher salt
Microgreens or sunflower sprouts, for garnish

Soak the dried hominy (Posole) overnight in 4 cups of the water.

The following day, drain the hominy and discard the water. Place the hominy in a large pot and add the remaining 5 quarts  water. The water should cover the hominy by at least 3 inches, if it does not, add a little more water.

Bring to a boil over high heat, then reduce the heat and simmer, uncovered, until the kernels burst and are puffy and tender when tasted, 2–3 hours. Note that white corn tends to puff the most. Add more water during
cooking if needed. Drain, reserving the cooking water, and set aside. You should have about 4 cups cooking water. (You can also cook your hominy corn in a slow cooker overnight, which is my preferred method. Place the
hominy corn in the slow cooker and cover with plenty of water. Bring to a boil, reduce the heat to low, and let cook overnight, 6–8 hours.)

In a separate large pot, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, 2–3 minutes. Add the garlic, zucchini, yellow squash, and tomatoes and sauté for another 3 minutes. Add the
hominy, red chiles, red chile powder, bay leaves, stock, hominy cooking water, and azafrán. Bring to a boil, reduce the heat to a simmer, and cook for 30 minutes. Add the tepary beans, oregano (if using), thyme, and salt and continue cooking for another 15 minutes.

If you prefer a smooth, thick stew, transfer the mixture to a blender, reserving 2–3 cups (480–700 ml) for garnish, and blend until smooth. Serve hot in large soup bowls, garnished with microgreens and with the reserved stew if you’ve blended the stew.

Corn, beans, and squash are known by many native peoples as the Three Sisters and are considered to be sacred gifts from the Great Spirit. Often planted together, they help one another to grow and provide complementary nutrients when eaten together.

Tepary beans are native to the Southwest. We sometimes source ours from Ramona Farms or Native Seeds.  You can substitute pinto or black beans if desired.

Click here for White Corn Posole

Click here for Blue Corn Posole

Click here for Hatch Dried Pods

Click here for Hatch Red powder

Click here for America The Great Cookbook