Adapted from the New Mexico Chile Institutes’
“Chile Pepper Facts”
- One fresh medium-sized green chile pod has as much Vitamin C as six oranges.
- One teaspoon of dried red chile powder has the daily requirements of Vitamin A.
- Hot chile peppers burn calories by triggering a thermodynamic burn in the body, which speeds up the metabolism.
- Teas & lozenges are made with chile peppers for the treatment of a sore throat.
- Capsaicinoids, the chemical that make chile peppers hot, are used in muscle patches for sore and aching muscles.
- Chile peppers are relatives of tomatoes, potatoes, and eggplants, all belonging to the nightshade family.
- The color extracted from very red chile pepper pods, oleoresin, is used in everything from lipstick to processed meats.
- There are 26 known species of chile pepper, five of which are domesticated.
Award Winning Recipes from the Annual Hatch Chile Festival Cookbook.
Red Chile Posole
- 3 to 4 c. pork roast
- 4c. red chile sauce
- 1 large can hominy
- 2 tsp. salt
- 2 tsp. cumin
- 2 tsp. garlic powder
Cut fat from meat then cut into small pieces. Cook meat in small amount of water until done. Mix 1c. water and 2 tsp. flour together in small amount of water until done. Mix 1 c. water and 2 tsp. flour together. Add meat with chile sauce, cumin and garlic. Simmer for 1 hr. Add hominy. Simmer until meat is tender.
Green Enchilada by Misty Weathers-2nd place (year is unknown, but I remember that Misty was just a teenager at the time)
- 2 cans creamy chicken mushroom soup
- 1 can water
- 2 dozen corn tortillas
- 1 lb. grated cheese
- chopped onion
- garlic powder to taste
- chopped Hatch Valley Green Chile
Mix soup, water, garlic and chile. Cook soup for a few minutes. Heat tortillas. Roll small amounts of cheese and onions in tortillas and place in pan. Pour soup mixture over tortillas and bake for 30-40 minutes. Serve.
Chile Cheese Ball
- 8 oz. cream cheese
- 1 med. can crushed pineapple with juice
- 2 Tbsp. chopped green onions
- 1 Tbsp. chopped green onions
- 1 Tbsp. chopped bell pepper
- 1/4 c. chopped green chile
- 1 c. chopped pecans
- 1 tsp. seasoned salt
Place cream cheese in bowl, add remaining ingredients, use only 1/2 cup pecans, and mix well. Leave in refrigerator overnight. Before serving, form into ball and roll in leftover pecans. Serve with crackers.