Chile Verde con Papas

This vegetable side dish is a recreation of a dish I enjoyed in a Mexican restaurant in Old Town, Albuqurque, New Mexico in the 1970s. I've been seeking a recipe ever since. Having consulted hundreds of mexican and southwestern cookbooks without success, I've finally re-created it myself.

Do not be afraid that this dish will have excessive "heat". Mild Hatch chiles are so mild that you may even want to add some additional heat at service.

Chile Verde con Papas

James Speed Hensinger

2 lb. 2-3" diameter red potatoes with skins on
3-4 Tbls. vegetable oil
1/2 tsp. salt
1 27 oz. can whole Hatch select mild green chiles finely chopped
6 large cloves garlic finely minced (more is better)
4 slices cooked bacon minced
1 14.5 oz. can Chicken Broth
1/4-1/2 tsp. salt

Pre-cook the red potatoes (whole), by microwaving. Allow potatoes to cool enough to handle. Cut with a very sharp knife (to avoid tearing of the skins) into 1/4" to 3/8" thick slices. (You can reduce the tendancy of the potato flesh to stick to the sides of the knife blade by using an old sushi chef trick. Wet the blade under running water after every 3 or 4 slices.)

Simmer together chiles, garlic, bacon, and broth until all visible liquid is boiled away. Stir frequently, particularly near the end of the reduction to avoid burning. Approximately 30 minutes.

Meanwhile pre-heat a heavy frying pan (preferable cast iron). Add oil, and 1/2 tsp. salt, then fry sliced pre-cooked red potatoes in single layers until brown crust develops. Remove to drain on paper towels.

Serve potatoes in individual small bowls topped with the chile reduction. Product should have the appearance of a serving of cooked canned spinach.


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James  Speed  Hensinger