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Friday 12.11.09
friday food files with molly watson: red and green and hot all over.
I’ve been thinking a lot about New Mexico lately. It started with some Hatch chiles someone sent me and quickly moved to all the awesome green chile and chiles rellenos and carne adovada I ate when I was there last spring and evolved into a resolve not to end the year without making some kick-ass green chile of my own. Spicy hearty stew – does anything warm you up more? Just thinking about it toasts my toes right up.
Many dishes in New Mexico can be order “red” or “green” – that is, with red or green chile sauce on them. I found that, if you ask nicely, you can get many items “red and green” – half and half for those of us out-of-staters who just haven’t decided on which side of that chile fence we’d like to set our claim. Isn’t that so in the Christmas spirit?
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Each week, the Friday Food Files are deliciously brought to you by Molly Watson. For more on Molly and her delicious recipes, you can visit her in one of many wonderful places:
Writer: mollywatsonwrites.com
Blogger: thedinnerfiles.com
Recipe Wizard: localfoods.about.com
Radio Girl: eatthatradio.wordpress.com
tweeter: twitter.com/mollywatson
teacher: mediabistro.com/courses/cache/instr404.as
[ Photos courtesy of Molly Watson. ]
4 Comments
looks delicious!!
and posole (i’m homesick), made with green chile, pork, and hominy. below, one version using canned hominy (fast), or you can prepare your own hominy:
http://www.newmexico.org/enjoy/cuisine/posole.php
I love mole – which is the authentic version of New Mexico’s watered down red or green sauce. Mole is delicious right now on everything from rice and roasted veggies to meat & fish dishes.
The state question (because New Mexico is cute enough to have one) is Red or Green?. The state answer is “Christmas”. I’m living away from NM now, and I mostly miss chicken stuffed sopapillas with green, but i love enchiladas with christmas… Yum.
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