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

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


Baked Penne & Green Chile

Baked Penne & Green Chile

Baked Penne & Green Chile


2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
One 15-ounce (425-g) can crushed tomatoes
One 4-ounce (115-g) can diced green chiles, drained
2 cups (230 g) shredded sharp Cheddar or Mexican blend cheese
1 heaping tablespoon Dijon mustard
Salt and pepper
1 pound (455 g) penne or ziti
1 cup (100 g) freshly grated Pecorino or Parmesan cheese.


Preheat the oven to 500°F (260°C), with a rack in the middle position. Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard. Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside.

When the water boils, season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally.

Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine. Gently “shake” the dish to distribute the ingredients, then top evenly with the Pecorino.*
Bake until bubbling and lightly browned, about 12 minutes. Let rest for 5 to 10 minutes before serving.

Make Ahead

Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so.


Serve hot or warm. It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours.


New Mexican Meatloaf with Hatch Green Chile

The Hatch Green Chile Meatloaf, I have always liked Meatloaf. My mom and my grandmother both made it when we were kids. The ketchup on top was a treat. So here is a New Mexican take on Meatloaf, with of course, our favorite ingredient Hatch Green Chile.

Hatch Green Chile Meatloaf

New Mexican Meatloaf with Hatch Green Chile


1 ½ pound ground beef
1 whole finely chopped onion
1 cup Hatch Green Chile
2 eggs
½ cup breadcrumbs
2 tablespoons of honey
1 can Rotel with green chile
1 finely chopped bell pepper
1-8 oz. can of tomato sauce


Preheat oven to 400 degrees. Mix together in a large bowl all ingredients until well mixed. Place mixed ingredients into a glass baking dish (9×13) and bake for 45 minutes. Top with ketchup to taste (optional) and bake for 15 more minutes.

Serve hot!

Makes about 10 servings.

Click here for our Green Chile Page

Click here for our SW Dip Mix Sampler

Click here for the Green Chile Bible

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