This version of New Mexican Christmas chili uses fresh red and green chili peppers for a vibrant, spicy, and authentic flavor. The combination of these chiles captures the essence of New Mexican cuisine. Serve this chili with warm tortillas, tamales, or over rice for a festive and flavorful holiday meal.
Either cook the red and green chili’s together or separately so that one half of the bowl is filled with green chili and the other with red. Top with sour cream and shredded cheese, so good!!
Ingredients:
- 4-6 fresh red New Mexican chile peppers (such as Anaheim or New Mexico varieties (Hatch, etc))
- 4-6 fresh green New Mexican chile peppers (such as Anaheim or New Mexico varieties (Hatch, etc))
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin (Optional)
- 1 teaspoon dried oregano
- 2 cups vegetable broth
- 1 cup water
- Salt and black pepper to taste
- Optional toppings: shredded cheese, diced onions, sour cream, and chopped fresh cilantro
Instructions:
1. Roast and Peel the Chiles:
- Preheat your oven's broiler or a grill. Place the fresh red and green chile peppers on a baking sheet or grill grates.
- Roast the chiles, turning occasionally, until the skin is blistered and charred all over. This can take about 10-15 minutes.
- Transfer the roasted chiles to a paper bag or a covered bowl, and allow them to steam for about 10 minutes. This makes peeling easier.
- Once steamed, peel off the skin, remove the stems and seeds, and chop the chiles.
2. Sauté Onions and Garlic:
- In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat.
- Add the chopped onions and minced garlic, and sauté for about 5 minutes, or until the onions become translucent and fragrant.
3. Spice it Up:
- Sprinkle the cumin and dried oregano over the sautéed onions and garlic.
- Stir well to combine the spices with the onion mixture, allowing them to become fragrant.
4. Add Chiles:
- Add the roasted and chopped red and green chile peppers to the pot.
- Stir to combine with the onion mixture.
5. Add Broth and Simmer:
- Pour in the vegetable broth and give it a good stir.
- Reduce the heat to low, cover the pot, and let the chili simmer for at least 30 minutes to an hour. The longer you simmer, the more the flavors meld together.
6. Taste and Adjust:
- Taste the chili and adjust the seasoning with salt and black pepper to your liking.
7. Serve:
- Serve the Fresh Red and Green New Mexican Christmas chili hot, garnished with your choice of toppings, such as shredded cheese, diced onions, sour cream, and fresh cilantro.