NEW MEXICO GREEN CHILE MEATLOAF
Growing up in New Mexico, we had access to the Hatch green chile (the best!). I add green chile to a lot of my recipes and it rather sets this meatloaf off. It's very good cold, made into sandwiches the second day.
Provided by BARBARA1940
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mix hamburger, tomatoes, green chiles, onion, milk, eggs, crackers, salt, and pepper together in a bowl. Transfer to the prepared loaf pan.
- Bake in the preheated oven until until no longer pink in the center, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Let cool in the pan for 10 minutes before transferring to a serving dish.
Nutrition Facts : Calories 260.1 calories, Carbohydrate 8.9 g, Cholesterol 99.9 mg, Fat 16.6 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 6.1 g, Sodium 608.1 mg, Sugar 3.8 g
HATCH GREEN CHILE MEATLOAF
Provided by jtrentc
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees.
- Place the oil, onion, carrots and garlic in a medium sized skillet and cook until softened, about 6-8 minutes. Add the green chiles and continue to cook for an additional 4-5 minutes. Pour the beer in the skillet and deglaze the pan. Cook until the beer has been completely absorbed and is slightly sticking to the pan.
- Remove the skillet from the stove top and let cool for about 15 minutes.
- In a large bowl, combine the pork, cumin, coriander, bread crumbs, eggs, mayonnaise, crème fraiche, parmesan and cooled vegetable mixture. Stir well to combine (I like to use my hands)
- On a foil lined rimmed baking sheet form the mixture into a loaf. Bake the meatloaf for 45 minutes. Smear a layer of the jam on the meatloaf and continue to cook for 10-15 minutes or until the internal temperature reaches 145 degrees.
- Cut into individual slices and top with extra jam and fresh cilantro.
GREEN CHILE MEATLOAF
A New Mexican twist on a classic recipe.
Provided by Cody Lowry
Categories Beef Meatloaf
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix ground beef, stuffing mix, milk, green chiles, onion, egg, jalapeno ketchup, Worcestershire sauce, parsley, salt, garlic powder, and pepper together for meatloaf in a bowl until thoroughly combined. Form into a loaf shape and place in a baking dish.
- Mix jalapeno ketchup, brown sugar, and vinegar for glaze together in a bowl; spread evenly over top of the meatloaf.
- Bake in the preheated oven until no longer pink in the center, about 55 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allow to rest for 10 minutes before slicing and serving.
Nutrition Facts : Calories 478.4 calories, Carbohydrate 48.3 g, Cholesterol 115.5 mg, Fat 19 g, Fiber 2.7 g, Protein 29.2 g, SaturatedFat 7.3 g, Sodium 2119 mg, Sugar 20.7 g
HATCH GREEN CHILE SAUCE
This is a sauce that originates from the regions of southern New Mexico, where it is used for a topping for enchiladas and the like. Freezes well. Posted by request.
Provided by PalatablePastime
Categories Sauces
Time 58m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Cook the onion in oil in a heavy saucepan until tender, about 5 minutes.
- Add the garlic and cook until fragrant, then stir in the flour and cook for 1-2 minutes more.
- Add the chiles, then whisk in the stock and the seasonings.
- Bring the sauce to a boil, then reduce heat and simmer about 15 minutes until thickened but still pourable.
- May keep refrigerated for up to 5 days; freezes well.
HATCH GREEN CHILE
Its Hatch green chile season again so I guess its time I put my recipe on here to share with others that might be new to Colorado's Chile tradition.
Provided by cervantesbrandi
Categories Peppers
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat your stock pot on medium high heat and add oil. Add your pork and cook for 10-15 minutes stirring occasionally until browned.
- Next, add in the onions and continue to brown the onions with the pork. Add your flour and stir to combine. (If too thick you can add a teaspoon of oil so that the roux is manageable).
- Once the flour has turned a light brown color (2 minutes), add half of the water and stir frequently to incorporate and avoid any lumps. Then, blend the chiles except for the reserved chiles into the blender and puree. Add in the green chilies, the chopped and the pureed chiles, the rest of your water, cumin, garlic salt, celery salt, and bouillon cubes.
- Stir well and allow the chile to come up to a boil. Drop your heat to medium low, cover and simmer for 45 minutes to an hour. Salt to taste just before serving allowing the chile to cook for an additional minute to let the salt dissolve.
- Enjoy!
Nutrition Facts : Calories 71.2, Fat 1.6, SaturatedFat 0.4, Cholesterol 15.8, Sodium 213.5, Carbohydrate 8.6, Fiber 1.3, Sugar 4.2, Protein 6.8
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