3 Authentic Soup Recipes to Take Home from New Mexico
New Mexico is known for its unique cuisine featuring fiery red and green Hatch chile, which is the perfect ingredient during the winter months to warm you from the inside out. We’ve compiled three traditional, yet simple, recipes for three New Mexican style soups that anyone can make at home. Many of these ingredients can be picked up at any market or grocery store during your trip to New Mexico and packed in your suitcase for the trip home. (Posole, frozen red and green chile, chile sauce, salsa, etc.) So when you’re feeling nostalgic, or craving something spicy, throw together a pot of one of these recipes; it’s comfort in a bowl.
Green Chile Stew
From Tasting New Mexico by Cheryl Alters Jamison and Bill Jamison via newmexico.org
- 1½ to 1¾ pounds beef chuck or pork butt (shoulder), cut in ½-inch cubes
- 2 medium onions, diced
- 4 garlic cloves, minced
- 1 to 1¼ pounds red waxy potatoes, peeled or unpeeled, and diced
- 5 cups beef or chicken stock
- 1½ tablespoons salt or more to taste
- 3 cups 505 Southwestern brand Hatch Valley Roasted Green Chile sauce (* substitute with any Green Chile sauce)
- 1 cup corn kernels, fresh or frozen, 1 cup carrot chunks, or 1 diced red bell pepper, optional
- Sear the meat in a Dutch oven or large heavy saucepan over medium-high heat until it browns and liquid accumulated from the meat mostly evaporates.
- Stir in the onions and garlic and cook for several minutes, until the onions become translucent. Pour in stock and scrape the mixture up from the bottom to loosen browned bits.
- Sprinkle in the salt, reduce the heat to a low simmer, and cook uncovered for 1¼ hours.
- Stir in the chile and any of the optional ingredients and continue cooking for another 45 minutes to 1 hour, until the meat is quite tender, the vegetables are soft, and the flavors have blended together.
- Ladle into bowls and serve hot.
Recipe source unknown. From staff member’s family recipe book.
- 3-4 pound pork roast
- 1 bag (2 lbs) of frozen posole
- 2 chopped onions
- 11 oz frozen red chile (try Bueno)
- 11 oz chopped green chile
- 3 cloves garlic, minced
- 1 Tbsp cumin
- 1 Tbsp oregano
- 2 Tbsp Salt (to taste)
- 6-8 cups of water
- Rinse posole. Add water to fill a 2 quart crockpot and cook overnight, or follow the instructions on the package.
- Cook pork roast until it is tender and falling apart. Drain and shred pork.
- Mix all ingredients in large pot. Add water until the desired consistency is reached. Bring to boil. Cover and simmer for 4 hours.
- Serve with red and green chile on the side and warm tortillas. Garnish with cilantro, diced onions, and lime wedges.
Green Chile Chicken Tortilla Soup
From El Pinto Restaurant & Cantina in Albuquerque, New Mexico
- One large onion, diced
- Five garlic cloves, minced
- Two turns around the pan of olive oil
- One rotisserie chicken worth of chicken (approximately 5 cups), taken off the bone and skin and pulled apart or diced into bite size pieces
- 2 – 16oz jars of green chile sauce/salsa (NOT Enchilada sauce – I used El Pinto)
- One can black beans, drained and rinsed
- 1 Cup frozen corn kernels
- 3 cups chicken stock
- 1 tsp. cumin
- 1 tsp. ground black pepper
- 2-3 Tbsp fajita or taco seasoning (depending on your taste)
In a large saucepan over medium heat sauté onions & garlic in olive oil until soft. Add chicken, salsa, beans, corn, stock and spices. Add water to cover, if needed. Simmer for at least 30 minutes. Season to taste. Serve either on top of or with tortilla chips with a dollop of sour cream and shredded cheddar and/or Monterey Jack cheese.