A Pueblo green chili is a variety of chili pepper that is indigenous to the Pueblo tribes of New Mexico. It is a cultivar of the Capsicum annuum species and is known for its unique flavor and moderate to high heat level. The Pueblo green chili has played an important role in Pueblo culture for centuries and remains an iconic staple ingredient in New Mexican cuisine today.
Pueblo green chilis are characterized by their deep emerald green color when ripe. They have a smooth, waxy skin that transitions from green to red as they mature. These chilis are medium to hot on the Scoville scale, rating around 1,500 to 2,500 Scoville heat units. This makes them significantly hotter than a jalapeño but milder than some of the super-hot chili varieties.
The rich, earthy flavor of Pueblo green chilis sets them apart from other green chilis. They have a bright vegetal taste with undertones of citrus and smoke. When roasted, these chilis take on notes of sweetness that balance out their inherent spice. Pueblo green chilis can be used fresh, dried, or frozen to add flavor and heat to a wide array of Southwestern dishes.
History and Origins
The Pueblo green chili traces its origins to the indigenous Pueblo tribes of New Mexico. Archaeologists have found evidence that ancient Puebloans were growing peppers, including early progenitors of the Pueblo green chili, as far back as 5,500 BC. Chilies were an integral part of the Puebloan diet and also held cultural significance for Native American groups in the region.
By the time Spanish colonists arrived in the 16th century, Pueblo green chilis and other heirloom varieties of New Mexican chilis were already prevalent. Spanish missionaries and settlers adopted green chilis into their own regional cuisine, using traditional Puebloan cultivation methods to grow the peppers.
Over the next few centuries, Pueblo green chilis continued to be passed down and improved upon within Pueblo communities. Each Pueblo tribe cultivated their own preferred landrace varieties selected for desirable traits like flavor, heat level and yield. The chili peppers were open-pollinated in farmers’ fields, allowing natural crosses between landraces that gave rise to further diversity.
It wasn’t until the late 19th century that the first Pueblo green chili cultivars emerged. Working closely with Native American farmers, horticulturist Fabian Garcia of New Mexico State University helped identify and stabilize traits from high-quality landraces to create improved Pueblo green chili cultivars. The introduction of these cultivars expanded the commercial production and popularity of Pueblo green chilis while preserving their heirloom roots.
Growing Conditions
Pueblo green chilis require very specific growing conditions in order to produce their trademark quality and flavor. This fussy pepper thrives in the arid climate and alkaline soils of its native New Mexico. Attempts to grow authentic Pueblo green chilis outside of this environment have proven difficult.
The peppers are planted in early May and ripen fully by late August or early September. They need plenty of sunshine and warm daytime temperatures around 85°F, along with cooler 60-70°F nights. Low humidity is also essential. The alkaline clay soils of the Pueblo regions have a pH between 7.0-8.0 that effectively nourishes the plants.
Traditional growing methods are still used for Pueblo green chilis today. The seeds are started indoors and transplanted as seedlings around 12 inches apart in rows that are placed 3 feet apart. Chile growers must diligently tend to the plants throughout the season, carefully managing irrigation and looking out for insect pests or fungal diseases.
Once the vibrant green fruits reach maturity, they are hand picked frequently to select peppers at their peak. Yields average around 6,000 to 8,000 pounds per acre under ideal conditions. All aspects of cultivation require precision and care to produce top quality Pueblo green chilis.
Cultivars
There are several Pueblo green chili cultivars that are commercially produced. While each has its unique nuances, they all share the classic traits of the Pueblo green chili. Some of the most common cultivars include:
‘AZ-1904’
This early season cultivar was released by New Mexico State University in 2004. It matures around 75 days after transplanting and produces high yields of 5” long pods. The 2,000 Scoville heat units give it mild to medium piquancy. It has noticeable citrus flavors.
‘Sandia’
Developed by New Mexico State University and released in 1994, ‘Sandia’ is the most widely grown Pueblo green chili today. It matures in 80 days and bears tapered pods around 6” long. This cultivar has a Scoville rating of 1,500 heat units and is prized for its balance of flavor and mild heat.
‘Alma’
Released in 2013, ‘Alma’ is a New Mexican landrace heirloom that has been cultivated for centuries. It is known for producing very pungent pods measuring 5-7” long that rate around 2,500 on the Scoville scale. This cultivar has a shorter growing season of just 75 days.
‘Hopi’
This ancient Pueblo landrace dates back over 2,000 years to the Hopi tribes of northern Arizona. The drought-tolerant plants yield 3-4” long tapered pods with thin walls and a Scoville heat range of 1,500-1,800 units. It has a nutty, earthy flavor.
‘Chimayo’
Named for the northern New Mexico village of Chimayo, this heirloom may have its roots with Spanish colonists. Its shorter growing cycle of 70-75 days allows for a second late summer harvest. The 3-5” long pods rate 500-1,000 Scoville units for very mild heat.
| Cultivar | Heat Level (Scoville units) | Maturity (Days to Harvest) | Pod Characteristics |
|---|---|---|---|
| AZ-1904 | 2,000 | 75 | 5″ long pods |
| Sandia | 1,500 | 80 | 6″ long tapered pods |
| Alma | 2,500 | 75 | 5-7″ long pungent pods |
| Hopi | 1,500-1,800 | 85-95 | 3-4″ long tapered pods |
| Chimayo | 500-1,000 | 70-75 | 3-5″ long mild pods |
Uses in Cuisine
The unique flavor of Pueblo green chilis make them a highly versatile ingredient in Southwestern and New Mexican cuisine. Their rich, earthy taste pairs well with poultry, eggs, cheese, beans, and potatoes. The peppers can be utilized fresh, dried, roasted, or even powdered.
Here are some of the most iconic dishes featuring Pueblo green chilis:
Chiles Rellenos
This beloved dish consists of roasted and peeled green chilis stuffed with cheese, dipped in egg batter, and fried. It highlights the flavor of the chili peppers beautifully.
Green Chili Stew
Tender chunks of pork are simmered with onions, garlic, potatoes, and tons of roasted green chilis to make a hearty stew. It’s comfort food at its finest.
Breakfast Burritos and Omelets
No New Mexican breakfast is complete without eggs wrapped in a tortilla or omelet with sautéed onions, garlic, potatoes, and diced green chilis. The combination can’t be beat.
Green Chili Cheeseburgers
A cheeseburger gets taken up a notch by the addition of fire-roasted diced green chilis, mustard, and melty cheese. Green chili cheeseburgers are a local specialty.
Enchiladas
Corn tortillas stuffed with cheese and chicken, beef, or pork are smothered in roasted green chili sauce for New Mexican enchiladas. Onions, cilantro, and eggs can also be used as fillings.
Con Queso
This dip pairs melted cheese with roasted green chilis and sometimes tomatoes. It’s the perfect accompaniment to tortilla chips.
Salsas
Pueblo green chilis are the base for iconic New Mexican salsas. The peppers are blended with tomatoes, garlic, onion, and lime juice for a flavorful condiment.
The uses for Pueblo green chilis are limitless. Their flavor transforms everything from posole stew to tamales to potatoes. Creative cooks keep finding new ways to utilize these iconic peppers.
Availability and Storage
Fresh Pueblo green chilis are in season for just a few weeks in late summer/early fall. Their limited availability make them a coveted seasonal delicacy. Many shops and farmers markets in New Mexico roast large batches of peppers in August and September to sell fresh chilis.
Outside of harvest time, Pueblo green chilis are commonly found dried, frozen, canned, or jarred for year-round enjoyment. Dried peppers can simply be reconstituted by simmering in water for 15-30 minutes to rehydrate before use. Frozen and canned chilis retain more flavor and texture than dried.
When buying fresh chilis, choose those with vibrant green color and taut, unwrinkled skin. Avoid any brown spots or soft textures. Store fresh peppers unwashed in the refrigerator crisper for 5-7 days. For extended storage, roast and peel peppers before freezing in an airtight container for 4-6 months.
With proper storage techniques, Pueblo green chili lovers can capture the flavors of this iconic crop long after the short harvest has ended. Seek out high quality dried, frozen, canned or jarred products and store them away to spice up meals throughout the year.
Health Benefits
In addition to their outstanding flavor, Pueblo green chilis offer an array of nutritional and health benefits. They are low in calories and rich in essential vitamins and antioxidants. Some of the top nutrients and health perks found in green chilis include:
Vitamin C
One green chili pepper provides over 100% of the recommended daily intake for immune-boosting vitamin C. This vital nutrient acts as an antioxidant and supports collagen production.
Vitamin A
Green chilis supply around 15% of the RDI for vitamin A, essential for eye and skin health. The vitamin A comes from carotenoids like beta carotene that act as antioxidants.
Vitamin B6
Also called pyridoxine, vitamin B6 helps maintain normal nerve and brain function. Green chilis have good amounts of this key B vitamin.
Anti-Inflammatory Effects
The capsaicin that gives green chilis their heat offers anti-inflammatory properties and may ease arthritis symptoms. Capsaicin triggers release of endorphins that block pain signals.
Anti-Cancer Activity
Various antioxidant compounds and capsaicin in Pueblo green chilis exhibit anti-cancer benefits. They may inhibit growth and spread of cancer cells.
Heart Health
Compounds that give green chilis their pungent kick help improve heart health by reducing cholesterol, blood pressure and clotting. Spicy chilis support cardiovascular function.
So in addition to amazing flavor, Pueblo green chilis provide key nutrients and health protective compounds. This iconic pepper offers both taste and wellness in one delicious package.
Conclusion
The Pueblo green chili is an integral part of Southwestern cuisine with a rich history tracing back to ancient Native American tribes. Its unique flavor profile and moderate spiciness make it a prized ingredient. These iconic peppers require precise cultivation in their native New Mexico environment to produce high quality fruits bursting with taste. Both fresh and preserved Pueblo green chilis are used in salsas, stews, dips, and other regional specialties. Their short seasonal availability makes them a treasured summer delicacy. Beyond flavor, Pueblo green chilis supply essential vitamins, antioxidants and anti-inflammatory effects that offer health benefits as well. These beloved heirloom peppers are truly a symbol of New Mexican culture and heritage.