Chapter Chile Roasts
Alumni Chapters Love the Heat!
Alumni Chapters around the country are hosing down their grills and ordering up their chile for their annual fall Green Chile Roasts and Picnics.
Can you smell it? We can! UNM Alumni Chapters across the nation prepare all spring to roast multiple tons of green chile for their local Green Chile Roasts and Alumni Picnics. In 2015, seven of our alumni chapters hosted Green Chile Roasts between August and October across the nation – roasting more than 6 tons of chile!
The first Green Chile Across America were held in 1997 during the Alumni Association’s Centennial Celebration. UNM Alumni Chapters continue the tradition today, helping raise funds for the Chapter Scholarship programs, which support students attending UNM from the chapters’ area.
2017 Chile Roasts
If you're from New Mexico, you already know what I'm about to say. If you've been to New Mexico, you've probably eaten green chile on something. If you've met a New Mexican somewhere outside New Mexico, they've probably talked about green chile. If none of these things apply to you, you've come to the right place. Let's talk about Hatch green chile.
Posole, New Mexican Pork and Hominy Soup
Just as people in some areas of the country eat black-eyed peas or greens for good luck on New Year's Day, people in New Mexico eat posole. This tasty soup was a staple in my high school cafeteria at St. Vincent's Academy when I grew up in the 1960's in Albuquerque.
Place in large heavy pot with enough water to cover well:
3 lean pork chops (with or without bones), about 1 to 1-1/2 lbs.
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon dried oregano
1/2 cup of New Mexico red chile, (14 oz. tubs, frozen)
Add more or less chile according to taste and the heat/spiciness of your chile.
Bring to a boil and reduce heat. Cover and simmer for two hours. Stir occasionally to ensure that there is plenty of water and the meat is not sticking to bottom of pot. When meat is very tender, remove all meat and bones using a large slotted spoon. Chop or shred meat and discard the bones, if any. Return the meat to the soup broth.
Cheese and Green Chile Soup
1 tablespoon bacon fat
1/4 teaspoon cumin seeds
1 onion, peeled and chopped
3/4 cup beer
3 shallots, peeled and chopped
7 cups chicken broth
1 clove garlic, peeled and chopped
1/4 cup butter, softened
1 jalapeno chile, seeded and chopped
1/4 cup flour
1/2 tablespoon chile powder
2 roasted fresh green chiles, seeded and roughly chopped
2 tablespoons chopped fresh cilantro roughly chopped
1 teaspoon dried epazote
4 cups grated cheddar cheese
Salt to taste
Fresh lime juice to taste
Heat bacon fat in a large pot over medium heat. When hot, add onion, shallots, garlic, jalapeno, and chile powder and saute for 2 minutes or until soft. Add cilantro, epazote, cumin seeds, and beer and bring to a boil.
Boil for 5 minutes or until liquid has reduced by half. Add chicken stock and bring to a boil, skimming foam from top. Mix butter and flour together, then slowly add to boiling soup, whisking until smooth. Lower heat and simmer for 40 minutes.
Green Chile Chicken Corn Chowder
1/2 lb bacon, cut into small pieces
2 med yellow onions, diced
1 lb boneless, skinless chicken breast, diced
2 cups green chile, chopped
4 ears of corn, kernels cut off cob
4 Yukon gold potatoes, diced
3-4 cups chicken stock
1 1/2 cups heavy cream
Salt and pepper, to taste
Green Chile Chicken
(not the kind with canned soup)
4 chicken breasts
1 dozen green chile pods roasted, peeled, chopped
1 can evaporated milk (or whole milk, or water--but that won't be as rich)
3 tablespoons chopped fresh garlic
2 tablespoons white flour
3 tablespoons extra virgin olive oil
Salt and pepper
Boil chicken until fully cooked; retain the stock. Debone and chop the chicken into bite-sized pieces. In the oil, saute the garlic, chopped chicken, salt and pepper until light brown.
For questions or more information:
Alumni Relations Office