Ingredients

• 2 lbs baby carrots, packaged and peeled
• 32 oz low sodium chicken or vegetable broth
• 6 roasted mild Hatch chiles, seeded and chopped
• 1 roasted hot Hatch chile, seeded and chopped
• 1 sweet onion, diced
• 2 tbsp olive oil
• 1 tbsp fresh grated ginger root
• 2 1/2 cups whole milk Greek yogurt
• 1/4 cup half and half
• Basil leaves for garnish

Preparation

Place carrots in microwave-safe bowl and steam for 10 minutes, or until fully cooked. Cool in refrigerator. This may be done a few days in advance.

Sauté onions in olive oil until translucent. Puree onions and carrots in several batches in a blender with cream, yogurt, and broth until the mixture is velvety. Chiles may be puréed with carrots or chopped and added as garnish or a combination of both. Add fresh ginger and stir. Cool soup in refrigerator until ready to serve. Garnish with a dollop of Greek yogurt, basil leaf, and chopped Hatch chiles.

Central Market

Ingredients

• 2 green chiles, grilled, peeled, and seeded
• 1 lb peanuts
• 1/2 cup honey
• 1/2 cup mustard
• 1/2 cup hot water
• 1 lb boneless, skinless chicken
• 10 romaine lettuce leaves
• 1 tbsp salt, divided
• 1 tbsp pepper, divided
• 1 tbsp garlic powder, divided
• 1 tomato, chopped
• 1 cup green onion
• 1 tbsp olive oil

Preparation

Chop raw chicken into small, ½ inch squares. Season chicken with ½ tbsp salt, ½ tbsp pepper, and ½ tbsp garlic powder. Pan fry in olive oil until fully cooked. In a blender, combine the Hatch chiles, peanuts, honey, mustard, remaining salt, pepper, and garlic powder. Add the hot water slowly while blending. Once the blended mole mix and chicken are done, toss chicken in the mole mix. Add chopped tomato and green onion to mixture. Chop romaine lettuce into approximately 5 inch long sections. Wrap about 2 tbsp of mix in lettuce and secure with a toothpick. Serve for crispy wrapping. For soft wrapping, bake for 10 minutes.

Central Market

Ingredients

Tomatillo Puree and Enchilada Sauce

• 10 medium tomatillos
• 1/2 jalapeno, smoked and seeded
• 1/2 Serrano, smoked and seeded
• 8 green chiles, roasted, peeled, seeded and diced
• 1 1/2 tbsp cornstarch
• 1 1/2 tbsp olive oil
• 2 garlic cloves, peeled
• 1 1/2 cups chicken broth
• 1 tbsp lime juice
• 1/2 green bell pepper, diced
• 1 sweet onion, diced
• 1/4 tsp cayenne pepper
• 1 1/2 tsp cumin powder
• 1/2 red bell pepper, diced
• 1/2 tsp thyme

Sweet Potato Filling and Enchiladas

• 5 medium sweet potatoes
• 1/2 tsp cumin powder
• 1 tsp Chili powder
• 8 oz cream cheese
• 1 tsp curry powder
• Salt and pepper
• 4 green onions
• 1/2 tsp oregano
• 16 oz Monterey Jack cheese
• 12 corn tortillas

Preparation

For tomatillo puree: Preheat oven to 375. Place tomatillos on parchment paper or foil-lined cookie sheet. Cook 30 minutes or until soft in the middle. The last 10 minutes, place jalapeno, Serrano, and Hatch pepper on a cookie sheet and put in the oven, so the skins can blacken.

Once skin is blackened, place the peppers in a paper bag to cool. Slice tomatillos open at bottom and squeeze juice into food processor. When peppers are cooled lightly, rub paper bag until skin is peeled. Then slice Serrano and jalapeno in half. Place only half of each pepper in processor. Peel, seed, and chop Hatch pepper and set aside for enchilada sauce. Add a little water. Puree until mixed thoroughly and add to the sauce.

For enchilada sauce: In a skillet, sauté the cornstarch and olive oil over medium heat for 1 minute. Add herbs and spices and cook 11 additional minutes. Add garlic and vegetables and sauté another minute. Add broth, tomatillo puree, and lime juice. Raise heat and bring to a boil for 5 minutes. Stir constantly until thickened. Turn heat down to low and simmer for 15 minutes. Cool. Add back to the food processor and blend until smooth.

For sweet potato filling: Preheat oven to 400 degrees. Wrap sweet potatoes in foil and bake the sweet potatoes until tender, about 1 hour. Cool and peel the sweet potatoes. Place the sweet potatoes in a bowl and mix in the cream cheese, chili powder, curry, cumin, oregano, salt, and pepper until well blended. Stir in green onions.

Putting it all together: Preheat oven to 350 and grease a 13x9 baking dish. Heat vegetable oil in a skillet over medium heat and fry the tortillas, one at a time, for about 10-20 seconds per side. Remove the tortillas with tongs and drain on paper towels. Place a regular spoonful of sweet potato filling down the center of each tortilla, add 1 tablespoon cheese, roll it up, and place filled tortillas seam side down in dish. Pour enchilada sauce over the tortillas and sprinkle with Monterey Jack cheese. Bake for 30 minutes, or until the enchilada sauce is bubbling and the cheese is beginning to brown. Cool for 5 minutes and serve.

Central Market

Ingredients

• 1 lg. onion, diced
• 3 cloves garlic, minced
• 2 chicken breasts, diced
• 1 lg. baking potato, diced (optional)
• 2 c. corn kernels
• 14 oz. can diced tomato
• 4 green chiles, diced (vary based on heat)
• 1 can cream of chicken soup
• shredded jack cheese (optional)
• fried tortilla strips (optional)

Preparation

Sautée the onion and garlic in butter or oil. Add the chicken and brown. Add the potato, cover with water, and simmer until the potato is tender. Add corn and/or tomato, green chile, and the cream of chicken soup. Simmer for a while to blend the flavors. Top with jack cheese and tortilla strips, if you’re serving it as a main course.

Ingredients

• 8 TBSP butter
• 8 oz. sliced mushrooms
• 1 med. onion, chopped
• 3 cloves garlic, ditto
• 1 tsp. salt
• 1/2 tsp. pepper
• 4 C. chopped green chile
• 8 slices (calls for Swiss) queso quesadilla
• 4 NY strip steaks

Preparation

Heat oven to 350. Saute onion, mushrooms and garlic in butter. Add chile and S&P. Simmer 10-15 minutes. Broil, grill or pan fry seasoned steaks. Top with chile mixture and cheese and bake until cheese melts.

Ingredients

• 3 1/2 lb. tomatillos, husked, rinsed, and halved
• 1/4 c. olive oil
• 1/2 tsp. salt
• 2 1/2 lb. boneless pork shoulder, cut into 1" pieces
• fresh black pepper
• 2 medium yellow onions, chopped
• 3 cloves garlic, minced
• 2 jalapeños, diced
• 2 poblanos, roasted and diced small [CP: sub. green chiles for these two chiles]
• 2 c. chicken stock
• fresh cilantro
• queso fresco

Preparation

Heat oven to 400. Toss half the tomatillos with 2 tbsp. olive oil and 1/4 tsp. salt, roast for 45 minutes. Meanwhile, puree the remaining tomatillos in a food processor. Reserve 1 1/2 c. in a bowl. Add the roasted tomatillos to the processor, pulse until slightly chunky. Season the pork with salt and pepper to taste. Heat the remaining 2 tbsp. olive oil in a large skillet. Brown the pork in batches, transfer to slow cooker. Add onions and jalapeños to skillet, cook until softened. Add garlic and cook 1 minute. Put everything except the reserved tomatillo into the slow cooker. Cook on low until the pork is falling apart tender, about 6 hours. Add reserved tomatillo puree to the pot, stir to incorporate. (Alternately, cook in a dutch oven on low heat until the meat is tender, about 2 hours.)

Garnish with cilantro and queso fresco.

Adapted from Everyday Food Magazine, via Austin-American Statesman

Ingredients

• chicken (breasts, thighs, or whole) or 3/4-1 lb. frozen cocktail shrimp
• salt
• pepper
• 1 bay leaf
• water
• 1 1/2 lb. grated monterrey jack
• 1 onion
• 1 doz. green chiles, chopped, or 3 small cans green chile
• 1 lb. container sour cream
• 2 doz. corn tortillas

Preparation

Boil chicken breasts, thighs, or a whole chicken (however much you want) with salt, pepper, and a bay leaf until fully cooked. Remove from liquid, cool, and shred. Place the chicken in a large bowl. Add all but 1 cup of the cheese to the bowl, reserving for the top. Add onion, green chiles, half to 3/4 of the container of sour cream, and salt and pepper. Mix together until it forms a filling. Roll (or layer) corn tortillas filled with filling, softened in oil. If you have extra filling, spread it thinly over the top. Cover with tin foil and bake for 45 minutes at 350. Take the foil off, top with the reserved cheese, and bake for another 15 minutes or so until the cheese bubbles.

Can substitute 3/4-1 lb. of frozen baby cocktail shrimp for the chicken, if you want.

Ingredients

• 2 cans kernel corn
• 2 cans creamed corn
• 2 eggs
• 1/2 stick melted butter
• 1 c. chopped onion
• green chilies to taste
• salt
• 1 1/2 c. cheddar cheese (optional)

Preparation

Mix and bake at 350 until bubbly.

Ingredients

• cubed pork (country spare ribs)
• 2 qts. chicken broth
• 2 lg. onion, sliced
• canned hominy, drained and rinsed, or dried hominy
• red pepper flakes
• green chiles (1/2 to 1 doz., depending on heat)
• 3 cloves garlic

Preparation

Boil the pork in the chicken broth with one of the onions, salt, and pepper until almost tender. Add hominy, a couple dashes of red pepper flakes, green chiles, garlic, and the other onion. Simmer slowly until thickened.

If using dried hominy: rinse and soak overnight. Cook meat as above, then remove it from the broth. Add the hominy, and cook until tender. Then return the meat to the pot and proceed as above.

Ingredients

• 1 doz. (approx.) green chiles
• 8 oz. grated cheese
• 1 egg
• 1 c. milk
• 1/4 c. flour
• 1/2 tsp. salt

Preparation

Line the bottom of a 13x9 greased pan with green chiles. Top with cheese. Combine egg, milk, flour, and salt. Pour over chiles. Bake at 350 for 45 minutes.