New Mexico Chile Strains (NMSU Chile Institute)

The Chile Cultivars of New Mexico State University
Released from 1913 to 1993

The New Mexican-type chile is an important ingredient
in the Southwestern food industry. Chile has grown
from a regional food for tourists to an important international
export. Improvement of New Mexican chile cultivars
through breeding and genetics has been a major
research thrust at New Mexico State University (NMSU).
With improved cultivars, production costs decrease,
yields increase, incomes increase, consumer costs decrease,
and product quality improves.

NMSU has the longest continuous program of chile
improvement in the world. The chile improvement
program began in 1888 with Fabian Garcia. All New
Mexican-type chiles grown today gained their genetic
base from cultivars first developed at NMSU. Historically,
the most important cultivar is ‘New Mexico No.
9’. ‘New Mexico No. 9’ and several other cultivars have
a release date that is different than the published date,
because publishing the cultivar release is dependent on
a journal’s reviewing and publishing schedule. It can
take several years before the cultivar is seen in print.

The Chile Cultivars of New Mexico State University Released from 1913 to 1993

New Mexico No. 9
New Mexico No. 6
Sandia (Sandia A)
Rio Grande 21
NuMex Big Jim
Española Improved
NuMex R Naky
NuMex Sunset, NuMex Sunrise, and
NuMex Eclipse
NuMex Centennial
NuMex Conquistador
NuMex Joe E. Parker
NuMex Sweet
NuMex Sunglo, NuMex Sunflare,
NuMex Sunburst
NuMex Bailey Piquin
NuMex Twilight
NuMex Mirasol

Roasting Hatch New Mexico Green Chile - Youtube

Red or Green Chile?

mistergoleta

Green Chile Bible

Green Chile Bible: Award-Winning New Mexico Recipes

It's ChilE..NOT Chili!! (Pete Domenici 1983 Congressional statement)

"New Mexicans consume mass quantities of this magical and lifegiving fruit from birth, and labels on chile products, descriptions of dishes at New Mexican restaurants and billboards and advertisements all reinforce the fact that chile is spelled with an ‘e’ and not an ‘i,’” Domenici said in the speech, entered into the Congressional Record. “A naivete exists among native New Mexicans who wrongly assume that everyone spells it with an ‘e.’ "

"Even the dictionary makes the error,” Domenici waxed on. “Knowing that criticizing the dictionary is akin to criticizing the Bible, I nevertheless stand here before the full Senate and with the backing of my New Mexican constituents state unequivocally that the dictionary is wrong.

"that inedible mixture of watery tomato soup, dried gristle, half-cooked kidney beans, and a myriad of silly ingredients that is passed off as food in Texas and Oklahoma. The different tabascos and jalapeno sauces added to the mixture do little good and in most cases simply cause a casual visitor to suffer great gastrointestinal distress."

Contrast this to New Mexico, where ordering a bowl of chile is a delightful experience,” Domenici said. “Hospitable as we are to all visitors, we have chile that is mild enough to make a baby coo in delight, or hot enough to make even the strongest constitutions perspire in a sensual experience of both pleasure and pain.

“I could go on and on about the wonders of red and green chile, but in reality, all I wanted to do was inform Congress on the correct way to spell the word.”

A ‘magical and lifegiving fruit’

Domenici, P. 1983. The correct way to spell chile. Congressional Record 129 (149) (Nov. 3).

Authentic New Mexican Pork Chili Verde

Pork Chili Verde is regional comfort food at its best: A garlicky, moderately spicy pork stew cooked low-and-slow in a rich chicken broth infused with roasted green chiles, lightly charred tomatillos and a good wallop of toasted cumin.

This rich "bowl of green" showcases its Mexican roots in that it uses pork, rather than beef. And, tomatoes are never part of its culinary repertoire.  A nice change from a Texas "bowl of red", this carnivores' dream (no beans allowed) is a stellar dish to serve men on game night.
From a chef's point of view, this chili has pitch-perfect flavor pairings—the acidity of the tomatillos and hint of smoky verdant bitterness from the roasted green chiles cuts the richness of the pork, all of which is heightened by the chiles' heat. While most recipes call for puréeing raw tomatillos and adding them to the pork, this dish creates a richer depth of flavor by first roasting the chiles and tomatillos. But the real secret to its success is layering its flavors— toasted cumin seed, ground cumin, spices and chiles are added at different stages during its cooking process which produces a greater depth of flavor and complexity in the finished dish. Although labor-intensive, these extra steps are the benchmark between merely a good and great chili—this dish can’t be rushed and is well worth the extra effort!
But New Mexican Pork Chili Verde is not a one trick pony—it makes a great filling for burritos and tacos (a regional favorite served in diners in New Mexico and San Francisco), or works as a quick, hearty second meal reheated and ladled over white rice.

 

 

Authentic New Mexican Pork Chili Verde

Makes: 4 large servings
Ingredients
2 pounds pork butt (aka pork shoulder), trimmed of excess fat and cut into 1-2-inch cubes
1 cup all-purpose (AP) flour
1 Tbsp. kosher salt and freshly ground black pepper
2 Tbsp. pork fat trimmings
1 large yellow onion, chopped into ½-inch dice (about 1 cup)
4 cups rich, homemade chicken broth
Spice Mix:2 Tbsp. canola oil
2 Tbsp. cumin seed
1 Tbsp. granulated garlic
2 Tbsp. cornstarch
1 cup roasted Salsa Verde (see recipe below)
30 minutes before serving:½ bottle (about 2 ½ ounces) of jalapeño sauce
1 tsp. ground cumin
½ tsp. freshly ground black pepper
2 roasted, seeded and roughly chopped jalapenos (about 1 Tbs.)

Roasted Green Chili Sauce

Makes: 5 cups
2 Poblano chiles
6 large tomatillos3 jalapeño chiles
2 serrano chiles
4 cups water
1 ½ Tbsp. sea salt
8-10 (2 ¼ oz.) garlic cloves, peeled and lightly smashed
2 large bunches organic cilantro