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new mexican green chili recipe –douse it on anything

June 12, 2009

Um, so now that I have all these extra chili peppers laying around it’s time to do something with them.  The quickest, easiest, and most delicious recipe (I’m hungry…) has to be New Mexican Green Chili.  In Washington, DC its Republican or Democrat.  In New York its (sadly) Mercedes or BMW.  In New Mexico its Red Chili or Green Chili.


7-8 green New Mexican Peppers.  Sometimes called Anaheim peppers.

1 small onion, diced

2 TBS vegetable oil

1 tsp sugar

4 cloves of garlic, minced

1 jalapeno pepper, seeds and ribs removed, minced

1 14 oz can of low sodium chicken stock (yea, yea, yea –you could use homemade.  This is the quick version).

Salt and pepper to taste

3 TBS white flour


Roast the New Mexican Peppers on a grill or over your stovetop.  The goal is to singe the skin until most of it turns black.  Don’t forget to rotate each individual pepper so you get a nice, even blackening.  Depending on your fuel source this should take 3-5 minutes.  When completed remove most of the skin and the seeds and dice into quarter-inch size pieces.

Add the onion, oil, sugar, and salt and pepper to taste to a medium size pot over medium heat.  Cook for 7 minutes.

Add the garlic, jalapeno, and roasted peppers and cook for 3 minutes.

Mix the flour in (it will eventually thicken the chili) and cook for 3 minutes.

Add the chicken stock, stir, and reduce heat to low.  Simmer for 20-30 minutes.

Taste and add salt and pepper, if necessary.

Serve with:

Use over meats, burritos, the dining room floor, you name it.  Cold beer, a nice hoppy IPA would work well here, is a must.

New Mexican Green Chili

New Mexican Green Chili

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