Mama Stacy’s Cookbook

With Hatch Green Chile there are endless possibilities! Be creative—add it to any of your favorite recipes and experience the difference!  At New Mexico Green Chile Company, we add it to pizza, eggs, soups, pasta, seafood, steak, hamburgers, potatoes… You name a dish, we spice-it-up with New Mexico Hatch Green Chile Peppers! In New Mexico, we even have Green Chile flavored beer and wine! Once you begin cooking with Hatch Green Chile you will never look back—become a Green Chile Addict and try one of Mama Stacy’s recipes!


Green Chile Stew:
2 pounds lean pork, cubed and browned

2 tablespoons vegetable oil

1 large onion, chopped

6 cloves garlic, minced

3 large potato, peeled and diced (optional)

¼ tablespoon of cumin

4 Cups diced New Mexican green chile

3 cups of water
You may also add 2 tomatoes chopped (optional)


In a skillet over medium-high heat, cook the pork in the oil until browned, about 5 minutes. Add the onion and garlic and cook, stirring, for 2-3 minutes more. Combine all the ingredients in a kettle or crock-pot and bring to a simmer over medium-high heat. Reduce the heat to low and simmer until the meat is very tender, 1 ½ to 2 hours.



Chile Rellenos:
½ inch of oil in frying pan, heated until hot
8 long Hatch Green Chile peppers, roasted and peeled
8 finger size pieces of American, Jack, Cheddar or Acadero cheese
½ c. flour
4 large eggs, separated
½ t. salt
1 T. flour

Beat egg whites until very stiff. In separate bowl beat egg yolks, add salt and flour and mix well. Fold the yolk mixture into egg whites just enough to mix up good. Use quickly, as this batter will separate. Make small slit in the top of the chile and insert cheese. Roll chile in flour to coat. Dip chile in flour to coat. Dip chile into batter. Fry in hot oil until golden brown. If oil is hot enough, this will only take a few minutes. Turn the chile occasionally. Drain on several layers of paper towels. Serve while hot!


Green Chile Wontons:
These are easy and delicious appetizers to serve
1 (16 ounce) package of wonton wrappers
1 lb sausage, browned and drained
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
1 cup of ranch dressing
1 cup of Hatch Green Chile peppers, chopped finely

1. Preheat oven to 350 degrees. Spray a miniature muffin pan with cooking spray
2. Press wonton wrappers into the muffin pan so as to form small cups. Push folds against sides or you won’t have room to put the stuffing in. Bake 5 minutes in preheated oven. Allow the baked wrappers to cool.
3. In a medium bowl, mix the cooled sausage, cheeses, and Ranch dressing. Fill the baked wonton wrappers cups with the mixture.
4. Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.


New Mexico Green Chile Sauce:
Used for Enchiladas or a sauce to pour over Burritos, Huevos Rancheros, Pasta etc
2 cups of Hatch Green Chile-chopped
(I like my chopped in the food processor very finely)
1 cup of corn starch
12 cups of water
6 T of chicken bouillon
2 T of garlic powder(or to taste)¼ t of cumin
2 pounds of ground beef or chopped chicken(optional)
1 pound of grated Longhorn Colby Cheese
Corn Tortillas
Chopped onion(optional)
½ pound of American cheese to put in sauce(optional)

Heat water and corn starch on medium to medium high heat until it comes to a simmer. Stir often so it doesn’t stick. Once the mixture begins to thicken add green chile, chicken bouillon, garlic and cumin. Simmer 30 minutes, stirring frequently, so that the flavors can blend. You may need to add a little water if sauce is getting to thick or some more corn starch to thicken sauce if it is too thin. Desired thickness is a matter of preference. Once my sauce is finished I like to add a little American cheese to give the sauce  a slightly creamy taste. Do a taste test and see if sauce needs anymore garlic or salt.
To serve; quickly fry corn tortillas on both sides to soften them. Layer corn tortilla, meat (if desired), grated Colby cheese, chopped onions(if desired). Repeat as necessary depending on your appetite.
Another option for this is to layer tortillas, meat, cheese, onions and sauce(repeat) in a 9X13 pan to  make a casserole. Bake at 350 for  30-45 minutes. Let set about 15 minutes before serving to let the cheese set.
Sauce has multiple uses!
BE CREATIVE! One of the best things about New Mexico Green Chile is that it goes with everything!

Pasta with Green Chile Pesto
2 cups of chopped Hatch Green Chile Peppers
1 cup of chopped Cilantro (if you don’t like Cilantro use parsley or your favorite herb)
2/3 cup of pinon nuts
1 to 2 t. of garlic salt
1 cup of grated Parmesan or Romano Cheese
1 cup of virgin olive oil
2 pounds of your favorite cooked pasta
Place chile, cilantro nuts, and cheese in a food processor and while processing, slowly pour the oil into to create a pesto. Mix hot pasta with pesto to taste and enjoy! Serve with hot garlic bread.

Chile con Queso
1 pound of Velveeta Cheese
½ medium chopped onion(sautéed)
1 cup of Hatch Green Chile chopped
¼ cup of cream
Garlic powder to taste
1 small can of dices tomatoes

Place all ingredients except cream in a double boiler or thick sauce pan. Heat  until cheese is melted and all ingredients are mixed and hot. If Queso is too thick add some milk to thin it up.  Add cream just before serving.   Serve Queso hot with chips. 
If I am in a hurry, sometimes I just melt  cheese, add green chile and some milk to thin it. The first mentioned is the best but everyone seems to love the second too!

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If you need assistance in cooking or have questions email Stacy at