Green Chile Recipe

Prepare dried chiles

Remove stems and seeds from ancho or New Mexico dried chiles. Place in a heatproof bowl and cover with 2 cups hot water. Let soak for 20 minutes until softened.

While chiles soak, roast poblanos directly over a gas flame or under a broiler, turning until skin is blistered and blackened. Transfer to a bowl, cover tightly with plastic wrap or a towel for 10 minutes to steam. Peel, remove seeds and membranes, then dice into roughly 1/2-inch pieces.

Heat 2 tbs olive oil in a large saucepan over medium heat. Add the chopped onion and sauté 6–8 minutes until translucent and beginning to brown. Add minced garlic and minced jalapeño (if using) and cook 30–45 seconds until fragrant.

Drain the soaked dried chiles, reserving about 1/2 cup of the soaking liquid. Place drained chiles and reserved liquid in a blender and purée until smooth (add a little more soaking liquid if needed). Be careful with hot liquid; allow to cool slightly before blending.

Add the chile purée to the saucepan with the onions. Stir in diced roasted poblano, ground cumin, and oregano. Cook together 3–4 minutes to marry flavors.

Sprinkle the 2 tbs flour over the mixture and cook, stirring constantly, 1–2 minutes to remove raw flour taste.

Gradually whisk in 3 cups chicken or vegetable broth, smoothing any lumps. Bring to a gentle simmer and cook 10–12 minutes until the mixture thickens slightly and flavors deepen.

If using shredded pork or chicken, stir it in now and simmer 4–5 minutes until heated through.

Season with 1.5 tsp salt and 1/2 tsp black pepper. Stir in chopped cilantro and 1 tbs lime juice. Taste and adjust salt or lime as needed.

Preheat broiler or oven to 425°F (220°C) if you want melted cheese on top before serving, or skip broiling to serve cheese unmelted.

Ladle the hot green chile into individual shallow bowls or a communal serving bowl. Sprinkle grated sharp cheddar evenly over the surface.

If melting the cheese: place bowls on a baking sheet and broil 1–2 minutes, watching carefully, until cheese is bubbly and slightly browned.

Top each portion with a dollop of sour cream (about 1–2 tbs per serving), sliced green onions, and extra cilantro leaves.

Warm flour tortillas in a dry skillet or wrapped in foil in a low oven until soft and pliable. Serve alongside the green chile for scooping or making small tacos.