New Mexico green chile is a delicious and iconic ingredient used extensively in New Mexican cuisine. It refers to any chile pepper grown in the state of New Mexico that is left to ripen and turn green on the plant before harvesting. New Mexican green chiles have a bright, grassy flavor that is hotter than a jalapeno but not as hot as other varieties. They are essential for making classic New Mexican dishes like chiles rellenos, posole, and green chile stew. Let’s explore the history, cultivation, varieties, uses, and nutritional benefits of New Mexico green chile.
History of New Mexico Green Chile
Chile peppers are indigenous to Mesoamerica and have been cultivated in New Mexico for centuries. The ancestral Pueblo peoples likely first grew chile peppers in the region between 1200-1500 CE. Green chile became a staple crop for the Spanish settlers who arrived in New Mexico in the late 16th century. By the 19th century, New Mexican chile peppers developed into their own distinct varietal adapted to the climate and soil conditions of the Rio Grande Valley. This pepper became known as the “New Mexico green chile.”
Today, New Mexico remains one of the top chile pepper producing states in the U.S. The green chile industry is valued at over $50 million annually. New Mexican green chile has achieved protected geographical indication status in the European Union. This protects the name and requires authentic New Mexico green chiles to be used in products marketed as such in EU countries.
How New Mexico Green Chile is Grown
New Mexico’s unique climate with hot days, cool nights, and limited rainfall during the growing season imparts a distinct flavor to green chile. The chiles thrive in the mineral-rich soils along the Rio Grande Valley between Hatch and Chimayo. This region benefits from abundant irrigation from the Rio Grande river.
Green chile is traditionally grown from seedlings started in greenhouses in March. The small starter plants are transplanted into fields in May or June. Growth accelerates during the summer monsoon season with irrigation, fertilizer, and cultivation. By late August, green chiles reach maturity and take on their signature green color. Harvesting occurs by hand in late August through October.
After picking, the green chiles are roasted over propane-fueled flame ovens, peeled, and packed for shipment across the country. New Mexican green chile can be found fresh, frozen, or canned. Over 80,000 tons are harvested annually.
Main Varieties of New Mexico Green Chile
There are several major strains of New Mexico green chile:
Hatch Green Chile
The most famous green chile comes from the Hatch Valley in the south of New Mexico. Hatch chiles are medium hot with a bright, vegetal flavor. This classic green chile works well for roasting, stuffing, or making chile sauce.
Chimayo Chile
Grown near Chimayo in the northern Rio Grande Valley, these green chiles have a mellower, nutty taste. They are low heat, making them ideal for fresh eating, marinating, or preparing rellenos.
Sandia Chile
A mild to medium-heat green chile that matures early in the season. It has a fruity aroma and is excellent for roasting.
| Variety | Region | Heat Level | Flavor |
|---|---|---|---|
| Hatch | Hatch Valley | Medium | Bright, vegetal |
| Chimayo | Northern Rio Grande Valley | Mild | Nutty |
| Sandia | Central Rio Grande Valley | Mild to medium | Fruity |
Uses for New Mexico Green Chile
New Mexico green chile is highly versatile in Southwestern cuisine. Some of its most common uses include:
– *Chile Sauces* – Chile can be puréed into iconic red or green sauce. This sauces often incorporate onions, garlic, salt, and oil. They bring a flavorful heat to New Mexican staples.
– *Stews* – Low-and-slow green chile stew incorporates pork, potatoes, garlic, and other vegetables. It’s a hearty, comforting dish.
– *Chile Rellenos* – “Stuffed chiles” feature roasted, peeled green chiles stuffed with cheese then fried in egg batter. This dish highlights the pure flavor of green chile.
– *Enchiladas* – Corn tortillas rolled around cheese, meat, or other fillings, covered in green chile sauce.
– *Posole* – A traditional hominy stew spiced up with green chile and served with toppings like cabbage, radish, and lime.
– *Salsas* – Chopped or blended fresh green chile makes a simple salsa to top tacos, eggs, burgers, and more.
– *Casseroles* – Green chile’s mild heat pairs well with chicken, cheese, rice, or baked macaroni in a casserole.
– *Omelets* – Eggs find a perfect partner when folded around roasted green chiles, cheese, and salsa for a New Mexican omelet.
The uses for roasted, peeled green chile are endless. It can be added to burgers, pizza, sandwiches, fries, mac & cheese, dips, and any dish in need of flavor and mild heat.
Nutrition of New Mexico Green Chile
In addition to its great flavor, New Mexico green chile provides the following nutritional benefits:
– *Vitamin C* – One green chile contains over 100% of your daily Vitamin C needs. This supports immune function.
– *Beta Carotene* – Green chiles contain beta carotene that converts to Vitamin A. Vitamin A is important for vision, skin, and mucous membranes.
– *Antioxidants* – Green chiles are a source of antioxidants like vitamin C, beta carotene, and capsaicin that combat free radicals in the body.
– *Iron* – The iron in green chile helps carry oxygen in the blood. It’s especially important for preventing anemia.
– *Fiber* – New Mexico green chiles provide dietary fiber for healthy digestion and regularity.
– *Potassium* – This mineral supports fluid balance, nerve signaling, and blood pressure.
Overall, green chile provides a nutritious and flavourful way to add vegetables to your diet. Its unique New Mexican flair makes dishes like chiles rellenos and green chile stew even healthier.
| Nutrient | % Daily Value per 100g |
|---|---|
| Vitamin C | 143% |
| Vitamin A | 15% |
| Iron | 10% |
| Fiber | 7% |
| Potassium | 6% |
How to Select and Store New Mexico Green Chile
When buying fresh green chile, look for firm, vibrantly colored pods without shriveling or soft spots. The smooth, waxy skin should be shiny. Size can range from 4-10 inches long. Choose your preferred spice level based on the variety and size – longer chiles tend to be hotter.
Store fresh green chiles in the refrigerator wrapped in paper towels in an open plastic bag. Use within about 5 days. For longer storage, chiles can be roasted, peeled, chopped and frozen in freezer bags for 4-6 months. Dried green chile can be kept in an airtight container in a cool place for up to a year. Opened canned green chile will last about a week in the refrigerator.
Where to Buy Authentic New Mexico Green Chile
For 100% authentic New Mexico green chile, look for peppers grown and processed within the state. Hatch, NM is known as the “Chile Capital of the World.” Buying direct from a Hatch chile farm will provide the finest quality. Some farms ship fresh green chiles overnight across the U.S. in late summer and fall.
Large grocery stores like Albertsons and Smith’s sell New Mexico green chile from state growers starting in late August through October. Local specialty shops also stock fresh roasted green chile. Be aware that many salsa brands use chile from outside New Mexico, so check for “Grown in New Mexico” on the label for true local chiles. Online retailers offer fresh, frozen, and dried chiles harvested directly from New Mexico farms.
Conclusion
New Mexico green chile is a cherished specialty ingredient that brings a distinct flavor, aroma, and mild heat to Southwestern cuisine. The chiles thrive in the arid climate and mineral-rich soil of New Mexico’s Rio Grande Valley, imparting a grassy, earthy taste. Varieties range from mild Chimayo to the bolder Hatch green chile. This versatile pepper can be stuffed, roasted, stewed, or puréed into iconic red or green chile sauce. In addition to its culinary uses, green chile provides essential vitamins, minerals, antioxidants, and fiber. Look for authentic New Mexico green chiles in late summer and fall to add unique zesty flavor to all your favorite dishes. The “Land of Enchantment” produces a truly enchanting chile pepper.