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

New Mexican Red Chile Pancakes!








Red Chile Pancakes

Homemade pancake batter with New Mexican Red Chile sauce folded in for a spicy kick!  A tasty recipe is from our new friend Andrea at New Mexican Foodie, her web address is Please to enjoy!

3/4 cup unbleached all purpose flour
3/4 cup yellow cornmeal
2 tbsp sugar
3/4 tsp baking powder
1 3/4 tsp baking soda
1 tsp salt
1 1/4 cup buttermilk
1/4 cup red chile sauce
3 tbsp butter melted
2 eggs

Click here & scroll down to see the Directions.

Click here for Red Chile Sauce

Click here for Colorado Red Chile Sauce

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


Chicken Cordon Bleu with Green Chile!

Chicken Cordon Bleu with…. wait for it… Green Chile!

This amazing recipe is from our new friend Andrea at New Mexican Foodie, her web address is  Please to enjoy!


4 chicken breasts boneless and skinless
1/4 tsp salt
4 slices swiss cheese
4 slices cooked deli ham
1/4 cup chopped hatch green chile
1 egg
1/2 cup seasoned bread crumbs
3 tbsp butter
3 tbsp flour
2 cups milk
3 tbsp dijon mustard
1/4 cup chopped hatch green chile
1/3 cup parmesan cheese shredded
salt and pepper to taste


Preheat oven to 350 degrees. Coat a baking sheet with nonstick cooking spray.  Cut a slit into the center of each chicken breast. Stuff each with one slice swiss cheese, one slice ham, and 1 tbsp of green chile. Close with one or two toothpicks.

Whisk an egg in a bowl. Add breadcrumbs to another bowl. Dredge stuffed chicken breasts in the egg, then coat it in breadcrumbs. Place on baking sheet and repeat for remaining chicken breasts.

Bake in preheated oven for 30 – 35 minutes, until chicken is no longer pink in the middle.

Meanwhile, melt butter over medium heat. Sprinkle in flour and whisk until no clumps remain. Slowly pour in milk, whisking constantly. Add in dijon mustard and 1/4 cup chopped green chile and bring to a boil. Simmer for 2 minutes, then add shredded parmesan cheese, and salt and pepper, to taste. Remove from heat.

When chicken is cooked, serve over rice, potatoes, or noodles, and top with green chile and dijon sauce.

Recipe posted from New Mexican Foodie

Click here to go to the Green Chile Page