Earlier this year, I had a chocolate milk shake in Hatch, NM that had green chile in it! It actually wasn't bad, but I don't know that I'd order it again. Which begs the question, what do you put green chile on, and would you agree that green chile makes everything better?
@@sharilynn3024 Well that's good to know. A friend of mine keeps telling me she has a jar of chile jelly that she wants to give me because she doesn't think she'll ever open it. Lol
@@richardhale2117 Yes! That's exactly where I had that green chile chocolate milkshake. My husband had the red chile mango one and that one we'd definitely order again.
I could tell the chile was going to be great just by your accent! We make our chile pretty much the same exact way here in southern Colorado, just usually with Pueblo chiles. I've never tried adding cheese to the first method. I'll give it a shot. Thanks for the video!
For those of you reading the comments, that 505 in the jar she is using is really good! Used half a jar to my cornbread this Thanksgiving and some shredded cheese, it rocked, everyone loved that green chili (505 I put in it. Thank you Marcy for the video ❤👽👽
I'm from the NM school of thought that green chile can go on most things and be delish. 😁 My fave non-traditional NM dish to have green chile added into is chicken alfredo - it's so freakin yummy!!
It’s a MUST to have Hatch Green Chile at our table for Thanksgiving & Christmas. My grandmother & mother are no longer with us. I have followed their tradition in making this dish for the holidays, I can still hear my grandmother mother say “QUE NO FALTE EL CHILE CON QUESO.” My mom would say it was our Mexican Gravy. HAPPY HOLIDAYS FROM YOUR FAN FROM EL PASO TX
I also pictured that this is what I'd bleed if they cut me while I was living in Las Cruces... I eat more of this in the winter than any other time! I know it contributes to me not catching a cold! Great idea for a segment, you'd be surprised how many people don't know how to make a basic green chile sauce!
Ha! I think that would be the case for us, too, considering how much we eat it. And you're right about the health benefits. Green chile is packed with Vitamin C.
My gramma worked the fields in Hatch NM when she was a teen... I loved hearing her stories, and I loved her green Chile, refried beans n home made tortillas!! ❤️ yummy 😋
One of my favorite recipes that I’ve been making for 30 yrs now is a pork chile verde. No oregano or cumin. Made with charred hatch chilies, fresh or canned if need be, onion, garlic, cubed pork shoulder, flour and chicken stock. Assemble as you would any stew and allow to slow simmer, oven or stovetop for several hours. Typically hatch chilies don’t have a lot of heat so if you want it spicy add a chopped jalapeño and or Serrano chili about half way through the cooking process. Served in a bowl or use to make burritos with some cheese and sour cream. Thank you Ralphie Sanchez for this recipe, it never disappoints ❤
I smoke a pork shoulder… Boston Butt.. I like to use mesquite.. however, apple or oak and hickory is good too.. Colorado Green Chili Stew..i also use roasted garlic and tomatoes… basically the same recipe for Red Chili… I worked at a Mexican restaurant.. they served both 7-8 different ways.. burritos, chalupas, enchiladas, tostadas, even stuffed so-papillas … also, chicken or beef.. most Mexican food is premade.. just assemble and and rice, beans, lettuce, tomatoes and peppers 🌶️ 🤙🏻
Remember, we are from New Mexico, born and raised. My husband and I just watched your video. We like both methods of your green chile sauces. Our favorite is your second method because that's kind of the way we have always made our green chile. The only thing that this New Mexican family does not like is cumin. We also don't like too much oregano. We've never put pepper in our green chili sauces. Marcy, I just love your cooking, and I can't wait to try both of your methods. We have leftover turkey from Thanksgiving. We're going to use one of your methods of green chili sauce tomorrow and make turkey enchiladas with green chile sauce and cheese.
@@marcyinspired1442 we have the turkey enchiladas tonight. I made your number two method of the green chili sauce. So delicious. We did keep out the cumin
Native newsman here also. My family has been in NM since late 1700's. My great grandmother, grandmother, mom, aunts, etc. have never used cumin in any of our dishes. I believe the use of cumin is more of a spice used in "Mexican " dishes. We only use oregano in our red.
@@ceemenow939 yes, exactly. I do think that cumin is used with Mexico recipes. However, many new Mexican recipes have started adding cumin. We always use to touch of oregano. We have also owned restaurants here in New Mexico . Our most famous became a landmark and lasted for many many years. It was in the North Valley of Albuquerque. It was called Murphy's Mule barn, the Big Chief restaurant .
@@ceemenow939 Native here too -- my Mom had a friend come over to make tamales with us years ago and she snuck some cumin into the red chile pork tamales, we didn't eat any until a few days later and just about died from horror. Like why??? We ate them but it was awful.
Your second version is very similar to mine. I use bacon grease and don't make a roux. After simmering if it seems to watery I will use a corn starch slurry ti thicken a bit. Love your recipes!
First off I love your recipes and how you are teaching us all how to make your delicious dishes. Thank you so much. If you have some green Chile sauce left over what kind of container do you put it in and how long can you keep it in the refrigerator? 😊
Great recipes, Marcy. Great point about buying the 505 or any store bought green chili. If it has lime, don't use it. The flavor profile is altered by the lime..or any type of citric acid...
I would like to share my own love story about my introduction to chili verde. Back in the 1970’s my older brother, Bob Whittingslow was a jewelry dealer on the Zuni Reservation and I had several opportunities to visit him and his family there. I even got to experience the Shalaco dances and feasts held when the newly built homes were blessed in November. I still remember the incredible smells and taste of the freshly baked bread as it was taken out of the adobe ovens. Best bread I have ever tasted. (I have travelled to many countries famous for their breads. Zuni bread, warm from an adobe oven, can hold its own against any of the great breads of this world!) On the main road thru town, there was a restaurant called Pat’s Chili Parlor. That was my introduction to green chili with meat in it, stuffed into sopapillas. And to this day I still dream about how good they were. I tell you the truth, if I could only eat one meal every day for rest of my life, I would choose pork chili verde in sopapillas and warm Zuni bread with butter and some warm sopapillas with honey for dessert. That meal is as good as any of great cuisines of Europe!!! I have tried to recreate it for decades and without success!😢 Our modern ovens and cookware just don’t give it the same taste. I doubt Pat’s Chili Parlor is still in business, but it is worth the drive to the Zuni Reservation just for the bread, fresh out of those adobe ovens. You will find wonderful people and some truly exquisite jewelry there.
Thanks for sharing that. I enjoyed reading every word and feel like I was right there with you. I have had Zuni bread baked in an orno, and you're absolutely right. It is top notch bread. Hope you get to experience that perfect meal again. Now, I'm hungry.
Thanks for your videos and recipes. I'm from New Mexico and add green or red chile to almost everything! I do add cumin to red chile but not my green chile.
Thank you! It's almost Hatch Chilie time. Had to comment on your garlic press. I have the exact same one from my mother. (She bought a new one 30+ years ago and gave it to me only to trade back for the original!) I'm 68 and she has been gone for 18 years now. I think of her every time I use it. Thanks!
I live in Santa Fe. I make the roux version with the bueno frozen green chile. I purée it so that it’s smoother. I don’t add anything to it other than garlic. I appreciate your variations.
Yes! I like to purée mine when I'm making tamales. Wish I had mentioned that in this video. There's just so many ways to enjoy it. Thanks for watching!
We used to freeze up to 300 lbs. of Hatch to last the year. Then about ten years ago our tia told us that when my dad was in the Navy, she and our late tio used to roast and peel the chiles, then put them out on white sheets behind the adobe, and let it dry out so they could sent it to him on whatever ship he was on off of Viet Nam. It got us thinking, we did a trial with a countertop dehydrator, it worked but took two days. So on to Cabela's for a large Dehydrator that could do 80 lbs. in 16 to 18 hours. An hour or two of peeling and placing chiles on the racks, and after we got home from work had dinner and a walk with the dogs, the chiles were ready to put in big zip lock bags. For my sister in California, where the air is moist and the chiles rehydrate and rot, add some silicon desiccant packs, and in four days we had 360 lbs. that dried down to just over 100 lbs., taking up less than half the space of the frozen or pre dehydration chiles. No freezer burn, and each AM I take out five or six pods and pour some boiling water over them, almost as good as fresh. You can also dry out the skins and in a good blender make Green Chile powder to season soups and New Mexican Spaghetti sauce or just about anything. You can dry the stems and use them the way people use hickory to smoke meats and bacon too.
Hi Marcy. I love your channel. I lived in silver city for 50 years, and am now in Albuquerque. I buy and use Hatch 505, but was surprised to hear you say to get the kind w/o lime. I know I would prefer it but didn’t know it existed. Where could I find it? (S-I-L looked for it at Albertsons, $15. For the same one I get at Sam’s for under $9. Thank you
Maybe not too traditional, but my wife has a recipe for Thanksgiving for Baked Sweet Potatoes with Lime, Tequila, and Hatch chile. It is oh so full of the flavors, but very subtle. .
Excellent recipes. I usually make my green chile with chicken broth instead of water and I thicken it with a slurry of corn starch and water. Keep these great recipes coming!
YUMMMMMM‼️ Old vid but old NM just here to check my recipe ingredients and get few tips! Always made the flour method and cumin. Going to try your mother’s recipe. Need some Munster lol. Your plate looked scrumptious. Thank you Marcy. Getting old and settling into comfort food mode. I’m blessed. We do get fresh Hatch, but I picked up few jars of Hatch at Costco that only carry with lime. Not my fav but will take it. Have blessed day everyone.
Love your channel! Marcy I've noticed alot lately..that alot of RUclipsrs that make Mexican dishes say they are adding oregano to there dishes. I just wanted to point out that I think mentioning that your Oregano is Mexican Oregano, Because some other RUclipsrs are adding Italian oregano. And that really changes up the flavor alot. Just a thought. They are different
That is a very good point. I'm usually careful about writing "Mexican oregano" in the Description Box where I type up the recipes, but I didn't specify that when I mentioned oregano on camera. It makes a huge difference. In fact, I have tons of Italian oregano growing in my garden, but I can't use it in many of my recipes because the taste is not the same. Thanks for the comment. I appreciate you watching.
For gluten free use cornstarch slurry to make a sauce. I also add knorr caldo de pollo. Delicious for green chile cheese fries and lot's of other delicious dishes. In fact New Mexicans will add green chile to almost anything, including beer and apple pies! 😂 ❤
So happy that you shared these 2 recipes! I remember almost every meal we had in New Mexico had green chili on it and we loved it. I'm so excited to try these out. Hope you had a great Thanksgiving.
The oregano Marcy uses is likely Mexican Oregano so you all know -- mention this because Mexican Oregano is very unique and gives Menudo, for example, one of its distinct flavors, and is very different than regular Oregano used in Italian recipes -- trust me. It may not say Mexican Oregano, but if you buy it where they sell red chili powder in the plastic envelopes, in the Mexican seasoning stand usually near the produce or seasoning area of your local grocery store, than you are likely buying Mexican Oregano. Smell both Mexican Oregano and regular oregano from the bottle side-by-side and you will smell and taste a huge difference. Just thought this was worth mentioning for thise who may not have been raised with this seasoning -- it is great on other food items you'd never guess like pizza and even awesome on spaghetti. A cool trick is to rub it in your hands to release the oils and flavor!
Thank you so much for telling us about the difference in flavor between Mexican oregano and Italian oregano! For 50 years I have been trying to recreate the Chili Verde of my youth in New Mexico and I could never get it to taste the same. I love to grow my own herbs, I will definitely go to the spice display that you mentioned but I’m also going to look for seeds for Mexican oregano! Again, thank you 🙏
@@tommielourogers4327 You're very welcome & glad this helped. Just a reminder cumin is the other herb (seed) used a lot (but is easy to over flavor so use caution), but most people know this. Between both these spices your good to go! Remember fesh Cilantro and tomatillo are also commonly used! Enjoy your New Mexican cooking & growing your Mexican Oregano!
Just think of it as a condiment. You can put it over eggs and hash browns, in any kind of burrito, on burgers and fries...there really isn't much it can't go on.
505 brand, in my opinion, not good. Not to mention, the chile is from Colorado yes, I know 505 area code. Fresh Chile Co. 575 brand, from hatch. Literally taste no different than if you roasted it yourself. Nice and chunky. Used it in pozole and tamales. It's absolutely amazing. I missed this season, so had to resort to this brand. Not disappointed at all. Both these recipes are great!
At ruclips.net/video/ICWVrxTVp4Q/видео.html you state to NOT get the 505 Chile with 'lime" in it. I went to the 505Southwestern web site. They make, according to the website, five (5) varieties of Roasted Chile...and all 5 have lime juice in them. And none of them have added lime, that is, beyond the lime juice. There appears to be a contradiction here. Your response.... Lawrence
You must have picked out the most uniformed hatch chili because I have been buying hatch for decades and it never looks like this or like yours...plump, meaty and all the same! I'm calling bogus. Food looks good though
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Earlier this year, I had a chocolate milk shake in Hatch, NM that had green chile in it! It actually wasn't bad, but I don't know that I'd order it again. Which begs the question, what do you put green chile on, and would you agree that green chile makes everything better?
Well, to me, it doesn't go on EVERYTHING, but I did have some jelly that had green chile in it and it was 🤤 delicious!!!
@@sharilynn3024 Well that's good to know. A friend of mine keeps telling me she has a jar of chile jelly that she wants to give me because she doesn't think she'll ever open it. Lol
You must have been at Sparky's!
@@richardhale2117 Yes! That's exactly where I had that green chile chocolate milkshake. My husband had the red chile mango one and that one we'd definitely order again.
@@marcyinspired1442 green chili jelly is awesome! If you haven't tried it. You really need to.
I could tell the chile was going to be great just by your accent! We make our chile pretty much the same exact way here in southern Colorado, just usually with Pueblo chiles. I've never tried adding cheese to the first method. I'll give it a shot. Thanks for the video!
For those of you reading the comments, that 505 in the jar she is using is really good! Used half a jar to my cornbread this Thanksgiving and some shredded cheese, it rocked, everyone loved that green chili (505 I put in it. Thank you Marcy for the video ❤👽👽
Thanks so much for the comment. Your Thanksgiving cornbread sounds delish!
505 chili verde esta la mejor. And 505, well, that's New Mexico's area code.
@@glennfoster2423 I'm here in Taos, Bueno
I'm from the NM school of thought that green chile can go on most things and be delish. 😁 My fave non-traditional NM dish to have green chile added into is chicken alfredo - it's so freakin yummy!!
Me too 🙂 when I eat at Olive Garden I ask them to add it.
Yum! I'm with you on that.
Omg Pastaggio’s in Las Cruces has that. Sooooo good
It’s a MUST to have Hatch Green Chile at our table for Thanksgiving & Christmas. My grandmother & mother are no longer with us. I have followed their tradition in making this dish for the holidays, I can still hear my grandmother mother say “QUE NO FALTE EL CHILE CON QUESO.” My mom would say it was our Mexican Gravy. HAPPY HOLIDAYS FROM YOUR FAN FROM EL PASO TX
I can almost hear your grandmother saying that, too, and I love it! Thanks so much for the comment.
I heard that from folks I grew up with
I also pictured that this is what I'd bleed if they cut me while I was living in Las Cruces... I eat more of this in the winter than any other time! I know it contributes to me not catching a cold! Great idea for a segment, you'd be surprised how many people don't know how to make a basic green chile sauce!
Ha! I think that would be the case for us, too, considering how much we eat it. And you're right about the health benefits. Green chile is packed with Vitamin C.
I'm Born and raised in Gallup NM and I like both and I like to video. Thank you and God bless you
Looks delicious thank you from Barbara 😊
Thank you, Barbara. I appreciate you watching.
My gramma worked the fields in Hatch NM when she was a teen... I loved hearing her stories, and I loved her green Chile, refried beans n home made tortillas!! ❤️ yummy 😋
Cream of green Chile and jalapeno chicken soup. Yummy!
Yum! Thanks for watching!
Once again a perfect, simple and basic recipe for the most important every day use of green chilies. You're the best....😁
Good chile doesn't need a whole lot added to it, so simple is best. Thanks for the comment.
I can't wait to make huevos rancheros with that green chile sauce!🤤
That's something I never get tired of eating. Enjoy!
One of my favorite recipes that I’ve been making for 30 yrs now is a pork chile verde. No oregano or cumin. Made with charred hatch chilies, fresh or canned if need be, onion, garlic, cubed pork shoulder, flour and chicken stock. Assemble as you would any stew and allow to slow simmer, oven or stovetop for several hours. Typically hatch chilies don’t have a lot of heat so if you want it spicy add a chopped jalapeño and or Serrano chili about half way through the cooking process. Served in a bowl or use to make burritos with some cheese and sour cream. Thank you Ralphie Sanchez for this recipe, it never disappoints ❤
I smoke a pork shoulder… Boston Butt.. I like to use mesquite.. however, apple or oak and hickory is good too.. Colorado Green Chili Stew..i also use roasted garlic and tomatoes… basically the same recipe for Red Chili… I worked at a Mexican restaurant.. they served both 7-8 different ways.. burritos, chalupas, enchiladas, tostadas, even stuffed so-papillas … also, chicken or beef.. most Mexican food is premade.. just assemble and and rice, beans, lettuce, tomatoes and peppers 🌶️ 🤙🏻
@@artmosley3337 damn that is so good
Yes.
My tia used to dice it up with garlic and salt - add to papas or beans - yummy! Thx Marcy!
Marcy, thank you for all your recipes and your soothing presentations. Every dish delish! Blessings this season to all here.
Thank you! Same to you. 😊
Hi Marcy from Albuquerque!
We cook the same!☺️
I love your videos, thank you so much for sharing.
Merry Christmas!🎄
I just finished eating and now I’m hungry again
Haha! Sorry about that.
Yup
Remember, we are from New Mexico, born and raised. My husband and I just watched your video. We like both methods of your green chile sauces. Our favorite is your second method because that's kind of the way we have always made our green chile. The only thing that this New Mexican family does not like is cumin. We also don't like too much oregano. We've never put pepper in our green chili sauces. Marcy, I just love your cooking, and I can't wait to try both of your methods. We have leftover turkey from Thanksgiving. We're going to use one of your methods of green chili sauce tomorrow and make turkey enchiladas with green chile sauce and cheese.
Thanks for watching! I'm down for turkey enchiladas!
@@marcyinspired1442 we have the turkey enchiladas tonight. I made your number two method of the green chili sauce. So delicious. We did keep out the cumin
Native newsman here also. My family has been in NM since late 1700's. My great grandmother, grandmother, mom, aunts, etc. have never used cumin in any of our dishes. I believe the use of cumin is more of a spice used in "Mexican " dishes. We only use oregano in our red.
@@ceemenow939 yes, exactly. I do think that cumin is used with Mexico recipes. However, many new Mexican recipes have started adding cumin. We always use to touch of oregano. We have also owned restaurants here in New Mexico . Our most famous became a landmark and lasted for many many years. It was in the North Valley of Albuquerque. It was called Murphy's Mule barn, the Big Chief restaurant .
@@ceemenow939 Native here too -- my Mom had a friend come over to make tamales with us years ago and she snuck some cumin into the red chile pork tamales, we didn't eat any until a few days later and just about died from horror. Like why??? We ate them but it was awful.
Your second version is very similar to mine. I use bacon grease and don't make a roux. After simmering if it seems to watery I will use a corn starch slurry ti thicken a bit. Love your recipes!
Yum! I bet the bacon grease adds even more flavor. Thanks for watching!
Where l live in Mexico I can't get hatch chillies so I substitute them with Pablonos . They still taste pretty good.
Hatch & Pablano mixed are a nice combo for chili verde!
P we love you in Southern California Marcy I'm a native New Mexican thank you
Ohhhhh that looks so good 👍 thanks
It’s hard to go wrong with green chile. Thanks for watching!
First off I love your recipes and how you are teaching us all how to make your delicious dishes. Thank you so much. If you have some green Chile sauce left over what kind of container do you put it in and how long can you keep it in the refrigerator? 😊
I keep it in a glass container in my refrigerator. It easily lasts a couple of weeks, but usually it's gone before then.
Great recipes, Marcy. Great point about buying the 505 or any store bought green chili. If it has lime, don't use it. The flavor profile is altered by the lime..or any type of citric acid...
I'm a New Mexican and green chilie goes with everything.
I can’t eat an egg without some green or red chili. If you don’t have chili that egg is hard to get excited about!
Thankyou I make mine with pork meat or hamburger and I put garlic and pepper and salt ❤ God bless
We always have green chile on our Thanksgiving table, but it's Pueblo chile!! It's best on the mashed potatoes! I grew up eating Hatch chile!
That’s awesome! Hope you enjoyed it that way on Thanksgiving. 😊
I would like to share my own love story about my introduction to chili verde.
Back in the 1970’s my older brother, Bob Whittingslow was a jewelry dealer on the Zuni Reservation and I had several opportunities to visit him and his family there. I even got to experience the Shalaco dances and feasts held when the newly built homes were blessed in November. I still remember the incredible smells and taste of the freshly baked bread as it was taken out of the adobe ovens. Best bread I have ever tasted. (I have travelled to many countries famous for their breads. Zuni bread, warm from an adobe oven, can hold its own against any of the great breads of this world!)
On the main road thru town, there was a restaurant called Pat’s Chili Parlor. That was my introduction to green chili with meat in it, stuffed into sopapillas. And to this day I still dream about how good they were. I tell you the truth, if I could only eat one meal every day for rest of my life, I would choose pork chili verde in sopapillas and warm Zuni bread with butter and some warm sopapillas with honey for dessert. That meal is as good as any of great cuisines of Europe!!!
I have tried to recreate it for decades and without success!😢 Our modern ovens and cookware just don’t give it the same taste.
I doubt Pat’s Chili Parlor is still in business, but it is worth the drive to the Zuni Reservation just for the bread, fresh out of those adobe ovens. You will find wonderful people and some truly exquisite jewelry there.
Thanks for sharing that. I enjoyed reading every word and feel like I was right there with you. I have had Zuni bread baked in an orno, and you're absolutely right. It is top notch bread. Hope you get to experience that perfect meal again. Now, I'm hungry.
Thanks for your videos and recipes. I'm from New Mexico and add green or red chile to almost everything!
I do add cumin to red chile but not my green chile.
Tried the 2nd recipe and it is delicious I cut up a steak and threw in chopped potatoes and it was the bomb. Love your recipes keep sharing thanks.
I always cook mine with pork and lots of garlic 😋 both your recipes looked delicious ❤
Pork is the best with green chile! Thanks for watching.
simple and delish! ❤✌🙏
Good stuff! Thank you. I am going to make the second version.
Mine too
Marcy you should write a cookbook I sure will buy it
Looks fantastic, definitely will try this
YUM, YUM, YUM!!! My favorite is with the pork as well. :)
I’ve recently subscribed, I have tried some of your recipes, you are a very good cook. Great channel.
Thank you so much! I'm happy you're liking my recipes and appreciate you subscribing.
Thank you! It's almost Hatch Chilie time. Had to comment on your garlic press. I have the exact same one from my mother. (She bought a new one 30+ years ago and gave it to me only to trade back for the original!) I'm 68 and she has been gone for 18 years now. I think of her every time I use it. Thanks!
I live in Santa Fe. I make the roux version with the bueno frozen green chile. I purée it so that it’s smoother. I don’t add anything to it other than garlic. I appreciate your variations.
Yes! I like to purée mine when I'm making tamales. Wish I had mentioned that in this video. There's just so many ways to enjoy it. Thanks for watching!
I can smell it from Denver.
Ha! Thanks for watching.
We used to freeze up to 300 lbs. of Hatch to last the year. Then about ten years ago our tia told us that when my dad was in the Navy, she and our late tio used to roast and peel the chiles, then put them out on white sheets behind the adobe, and let it dry out so they could sent it to him on whatever ship he was on off of Viet Nam.
It got us thinking, we did a trial with a countertop dehydrator, it worked but took two days. So on to Cabela's for a large Dehydrator that could do 80 lbs. in 16 to 18 hours. An hour or two of peeling and placing chiles on the racks, and after we got home from work had dinner and a walk with the dogs, the chiles were ready to put in big zip lock bags. For my sister in California, where the air is moist and the chiles rehydrate and rot, add some silicon desiccant packs, and in four days we had 360 lbs. that dried down to just over 100 lbs., taking up less than half the space of the frozen or pre dehydration chiles.
No freezer burn, and each AM I take out five or six pods and pour some boiling water over them, almost as good as fresh. You can also dry out the skins and in a good blender make Green Chile powder to season soups and New Mexican Spaghetti sauce or just about anything. You can dry the stems and use them the way people use hickory to smoke meats and bacon too.
I'm inspired, Marcy!
Love green chile enchiladas
this is my favorite. my dad adds some flour to make a roux. its delicious
Hi Marcy. I love your channel. I lived in silver city for 50 years, and am now in Albuquerque. I buy and use Hatch 505, but was surprised to hear you say to get the kind w/o lime. I know I would prefer it but didn’t know it existed. Where could I find it? (S-I-L looked for it at Albertsons, $15. For the same one I get at Sam’s for under $9. Thank you
Maybe not too traditional, but my wife has a recipe for Thanksgiving for Baked Sweet Potatoes with Lime, Tequila, and Hatch chile. It is oh so full of the flavors, but very subtle.
.
Excellent recipes. I usually make my green chile with chicken broth instead of water and I thicken it with a slurry of corn starch and water. Keep these great recipes coming!
YUMMMMMM‼️ Old vid but old NM just here to check my recipe ingredients and get few tips! Always made the flour method and cumin. Going to try your mother’s recipe. Need some Munster lol. Your plate looked scrumptious. Thank you Marcy. Getting old and settling into comfort food mode. I’m blessed. We do get fresh Hatch, but I picked up few jars of Hatch at Costco that only carry with lime. Not my fav but will take it. Have blessed day everyone.
I grew up in Trinidad Colorado, we ate lots of hatch 🌶
I think I've been there, in the southern part of Colorado. That is beautiful country. Thanks for watching!
@@marcyinspired1442 yep, about 20 miles north of raton.
Love it!!
Hello! I miss a really good mole’! I enjoy your videos!
good stuff Marcy :)
Awe. Thanks!
Best food ever
Love your channel! Marcy I've noticed alot lately..that alot of RUclipsrs that make Mexican dishes say they are adding oregano to there dishes. I just wanted to point out that I think mentioning that your Oregano is Mexican Oregano, Because some other RUclipsrs are adding Italian oregano. And that really changes up the flavor alot. Just a thought. They are different
That is a very good point. I'm usually careful about writing "Mexican oregano" in the Description Box where I type up the recipes, but I didn't specify that when I mentioned oregano on camera. It makes a huge difference. In fact, I have tons of Italian oregano growing in my garden, but I can't use it in many of my recipes because the taste is not the same. Thanks for the comment. I appreciate you watching.
There is nothing like the smell of roasting green chile !!!!! you can have green chile enchiladas ,beans and potatoes .eggs.
Folks I grew up with had a dowel on the table next to the salt and pepper it in my favorite meal list ever
For gluten free use cornstarch slurry to make a sauce. I also add knorr caldo de pollo. Delicious for green chile cheese fries and lot's of other delicious dishes. In fact New Mexicans will add green chile to almost anything, including beer and apple pies! 😂 ❤
Loved your comment. Now I'm craving green chile cheese fries!
So happy that you shared these 2 recipes! I remember almost every meal we had in New Mexico had green chili on it and we loved it. I'm so excited to try these out. Hope you had a great Thanksgiving.
Thanks! We had a nice Thanksgiving. My daughter is still home until tomorrow, so that makes it special. Hope you had a great Thanksgiving, too. 😊
Love Hatch!
Me, too! 🌶Thanks for watching.
You're welcome Marcy and thank you for your video, I have been buying 505 for years!
The oregano Marcy uses is likely Mexican Oregano so you all know -- mention this because Mexican Oregano is very unique and gives Menudo, for example, one of its distinct flavors, and is very different than regular Oregano used in Italian recipes -- trust me. It may not say Mexican Oregano, but if you buy it where they sell red chili powder in the plastic envelopes, in the Mexican seasoning stand usually near the produce or seasoning area of your local grocery store, than you are likely buying Mexican Oregano. Smell both Mexican Oregano and regular oregano from the bottle side-by-side and you will smell and taste a huge difference. Just thought this was worth mentioning for thise who may not have been raised with this seasoning -- it is great on other food items you'd never guess like pizza and even awesome on spaghetti. A cool trick is to rub it in your hands to release the oils and flavor!
Thank you so much for telling us about the difference in flavor between Mexican oregano and Italian oregano! For 50 years I have been trying to recreate the Chili Verde of my youth in New Mexico and I could never get it to taste the same. I love to grow my own herbs, I will definitely go to the spice display that you mentioned but I’m also going to look for seeds for Mexican oregano! Again, thank you 🙏
@@tommielourogers4327 You're very welcome & glad this helped. Just a reminder cumin is the other herb (seed) used a lot (but is easy to over flavor so use caution), but most people know this. Between both these spices your good to go! Remember fesh Cilantro and tomatillo are also commonly used! Enjoy your New Mexican cooking & growing your Mexican Oregano!
🙏
This woman needs an Oscar
Want to try number 2 with pork
I bought some diced green chilies and they're not tender enough can i fry them and make them softer?
Yummy
Looks good.. But never did I see anybody add oregano or cumin to hatch chile 😮 only in red chile colorado.
I see those 2 spices in recipes ALL THE TIME
Nm chili by young guns is great also,very hot usually
I was in Hatch a couple years ago, went to a famous burger joint, ordered the green chili lemonade......couldn't drink it; way too hot. Only in Hatch!
I clicked soooo fast..😂
You're too cute! Thanks for being the first to watch & comment. 😊
Yummy Marcy looks delicious and so easy to make, thanks for all your wonderful recipes 🌟🎉
@@jeanettemunoz2540 It's super simple, but so good. Thank you for watching and taking the time comment.
Yum! I love to make fresh tortillas and just have a green chili(salted, garlic, onion powder) sandwich!😋
@@chavezpicsvideos OMG that sounds so good right now on this cold day...
👍👍👍
Thanks for watching!
I'm not familiar with this dish. What types of things would you add it to?
Just think of it as a condiment. You can put it over eggs and hash browns, in any kind of burrito, on burgers and fries...there really isn't much it can't go on.
My mom always used longhorn cheese. She made it a lot like yours but less of the other spices.
My mom too 😊
@user-ve7dk3it2s Yes!!! Longhorn cut in a big circle? We always had that growing up. Love that. Thanks for watching!
505 brand, in my opinion, not good. Not to mention, the chile is from Colorado yes, I know 505 area code. Fresh Chile Co. 575 brand, from hatch. Literally taste no different than if you roasted it yourself. Nice and chunky. Used it in pozole and tamales. It's absolutely amazing. I missed this season, so had to resort to this brand. Not disappointed at all. Both these recipes are great!
Why is my cheese dip gritty? It tastes good I guess . But to looking at it, it's gritty looking.
Be careful when you endorse the 505 Hatch chile from what I understand that comes from Colorado you need to get Hatch chile 575
At ruclips.net/video/ICWVrxTVp4Q/видео.html you state to NOT get the 505 Chile with 'lime" in it. I went to the 505Southwestern web site. They make, according to the website, five (5) varieties of Roasted Chile...and all 5 have lime juice in them. And none of them have added lime, that is, beyond the lime juice. There appears to be a contradiction here. Your response....
Lawrence
NM style with onions, cheese, cumin or oregano?!?!?!? Wait....roux....gravy?!?! I think that's CO style 😂
You must have picked out the most uniformed hatch chili because I have been buying hatch for decades and it never looks like this or like yours...plump, meaty and all the same! I'm calling bogus. Food looks good though
Beef stock!
Thats salsa, not chili. where is the pork and tomatoes. no southwestern green chili, uses 505. that better be Hatch or Pueblo chilis.
Pueblo Co green chilies are better.
Please do not put cumin or oregano in your green chile. 😬
So you cooked an entire country huh? Spelling matters
This particular chile is spelled with an “e” in New Mexico. 😊
Green chili is gay.
THAT:S MEXICAN FOOD!.....NOT NEW MEXICO!
COSTCO carries 505