Winter Posole Recipe!

Winter Posole Recipe!
This has been a real winter.  This recipe will help take the chill off.
Let us know what you think & please to enjoy!


1 lb. pork loin, cubed bite-size
1 1/2 cups chopped onion
2 tsps. garlic, minced
5 cups chicken broth
3 Tbsps. oil
1 12 oz. Bag White Corn Posole
1 Jar Hatch Red Chile Colorado Sauce Mild
4 1/2 oz. Chopped Hatch Green Chile
1 tsp. Ancho Chile powder
1 tsp. Red Chile powder
1 tsp. cumin
1/2 tsp. Mexican oregano
1/2 tsp. paprika
1 Tbsp. lime juice
1/3 cup fresh cilantro, chopped


Soak Posole overnight, then rinse well. Boil Posole in salted water for approximately two hours.  Cover and simmer for another hour or until the Posole is tender. Stirring occasionally. Maintain water level.

Heat oil in large pot on medium heat. Add pork, onion, and garlic. Sauté 3-4 minutes searing pork on all sides.  Stir in broth, Hatch Red Chile Colorado sauce, chopped Hatch Green Chile, and spices. Bring up to a simmer. Cover and reduce heat to low. Simmer 40 minutes.  Add in already prepared Posole. Cover and simmer 10 minutes.  Stir in lime juice and cilantro.

Click here for Posole

Click here for Hatch Red Chile Colorado Sauce

Click here for Hatch Green Chile

Click here for Ancho Powder

Hatch Red Chile Colorado Beef Enchilada Recipe!

Hatch Red Chile Colorado Beef Enchilada Recipe!
Here is a wonderful, simple, and tasty recipe.  Please to enjoy!

1 1/2 pounds lean ground beef
1 onion diced
4 ounces chopped Green Chile
8 large flour tortillas
3 cups Cheddar & Monterey Jack shredded cheese
1 16 ounce Jar Hatch Red Chile Colorado Sauce
1/4 cup chopped fresh cilantro
salt and pepper
sour cream

Heat oven to 350°F. Grease a 9 x 13-inch baking pan with cooking spray. Set aside.  Cook the ground beef in a large saute pan over medium-high heat until it is browned. Salt & pepper to taste. Put beef in a separate bowl and set aside.  Add the diced onion to the saute pan and cook on low to medium heat for 5 minutes or until the onions are translucent, adding in a pinch of salt & pepper. Add in the Green Chile, and cook for about another minute to heat up the Green Chile, stirring occasionally.  Remove the pan from the heat, and then add the ground beef and 1/4 cup of the Colorado sauce into the diced onion Green Chile mixture until combined. Set aside.

Set up your tortillas, Colorado sauce, ground beef mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Portion about 1/8th of the ground beef mixture and spread it in a line down the center of the tortilla, then sprinkle in some cheese. Roll up the tortilla and place it with the fold down in the prepared baking dish. Repeat this with the rest of the tortillas. Pour the remaining Colorado sauce over the tortillas and sprinkle the rest of the shredded cheese on top.

Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnish with the chopped fresh cilantro and sour cream.

Click here for Hatch Red Chile Colorado Sauce

Click here for the Green Chile Page

Green Chile Cheese Balls Recipe!











Green Chile Cheese Balls Recipe!

Bites of shredded chicken and green chile, stuffed with cheese, breaded and fried, because life should be amazing.   Another tasty recipe is from our new friend Andrea at New Mexican Foodie, her web address is Please to enjoy!


2 chicken breasts cooked and cubed
1 cup panko bread crumbs divided
3 eggs divided
1 tsp dried oregano
1/2 tsp ground cumin
salt and pepper to taste
1/2 cup diced green chile
4 oz cheddar cheese cut into 1/2″ cubes
oil for frying

Add chicken, 1/2 cup panko bread crumbs, 2 eggs, oregano, cumin, salt and pepper to a food processor. Pulse several times, until chicken is broken down and ingredients are mixed.

Use a paper towel to remove any excessive water from the green chile. Add green chile to chicken mixture, and stir well. If mixture is too wet, add in some extra breadcrumbs. Form the mixture into balls about the size of a golf ball. Grab a piece of cheese and press into the center of the ball, then fold the chicken mixture around the cheese and reform into a ball.

In a small bowl, whisk the remaining egg. Add 1/2 cup panko breadcrumbs to another bowl. Dip each green chile ball into the egg, then roll in breadcrumbs and set aside on a plate. Repeat until all green chile balls are breaded.

Place the balls into the freezer for 10 minutes. Meanwhile, heat 2 – 3″ of oil in a pan over medium heat.

Remove green chile balls from the freezer, and fry in batches until golden brown, about 3 – 5 minutes per batch.

Recipe posted from New Mexican Foodie

Click here to go to the Green Chile Page


Turkey Meatballs with Green Chile!












Turkey Meatballs with Green Chile Recipe!

These baked, pepper jack cheese Stuffed Green Chile Meatballs are made with ground turkey, ground oats instead of breadcrumbs and a tomatillo sauce.  This very cool recipe is from “Kevin is Cooking”.


1 lb ground turkey
4 oz chopped green chile
1/2 cup ground oats or breadcrumbs
1 egg
1 tsp Mexican oregano
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp cumin
8 oz package Pepper Jack cheese Sticks
24 oz Tomatillo Sauce or Salsa (about 3 cups)


Preheat oven to 450°F.  In a mixing bowl add the ground turkey, green chilies, ground oats (or bread crumbs), egg, Mexican oregano, garlic powder, salt and cumin. Mix thoroughly with your hands.  Next, cut 4 cheese sticks into 16 cubes, about 1/2 inch in size. Press each cheese cube into the scoop with turkey mixture and then mold the meat mixture around to completely cover the cheese cube.  Place the meatballs in a greased 9″ x 9″ baking pan. Pour the tomatillo sauce over the meatballs and then cover with aluminum foil to seal. Reduce oven temperature to 350°F and bake for 30 minutes with the last 5 minutes uncovered.

Cut 4 cheese sticks into 16 cubes, about 1/2 inch in size. Press each cheese cube into the scoop with turkey mixture and then mold the meat mixture around to completely cover the cheese cube. The cheese is in a 16 oz bag, like string cheese sticks. I like to use Pepper Jack Cheese ones. If you can’t find them, use a block of cheese and cut into 1/2″ cubes. Save remaining cheese sticks for other use.

Click here for Green Chile

Click here for Tomatillo Salsa


Green Chile Chicken Enchiladas with Sour Cream Recipe!

Green Chile Chicken Enchiladas with Sour Cream Recipe!

An easy to make yummy winter dish!


1 lb chicken breast diced
4 to 6 ounces chopped Green Chile
1 cup sour cream
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas softened
1 1⁄2 cups grated Monterey jack cheese or 1 1⁄2 cups Mexican blend cheese
1⁄4 cup butter
1⁄4 cup flour
15 ounces chicken broth


In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.  Divide cooked chicken evenly between 8 tortillas and add 1 1/2 tablespoons cheese to each tortilla.  Roll enchiladas and place seam-side down in a 9″ by 13″ baking dish that has been lightly sprayed with no-stick cooking spray.  Melt butter in a medium saucepan. Stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.  Remove from heat then stir in the sour cream and Green Chile. Pour sauce evenly over enchiladas.  Top with remaining 3/4 cup cheese and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbling.  Please to enjoy!

Click here to go to our Green Chile page