Christmas is always a time, in my house, for making tamales. And this year was no different. Above is our New Mexico hatch green chile and cheese tamales, which are a personal favorite.
We also do beef, chicken, and pinto bean and cheese. What are your favorite varieties? I actually really love the vegetarian versions of tamales, for some reason. They are amazing.
I have bags upon bags upon bags of Hatch, New Mexico green chiles in my freezer. And so, this weekend, I decided to dig into my stash and cook up a delicious green chile chicken soup with homemade tortillas to dip.
I created this dish with what I had on hand but it turned out to be one of the more delicious soups I’ve made in awhile. I sauteed some onion and garlic in olive oil, then added diced chicken breast and browned it but didn’t cook it through. While I was browning the chicken, I added salt and pepper to taste, as well as a teaspoon of ground cumin. Next, I added chicken stock, a can of petite diced tomatoes, and 12 hatch green chiles, diced. I used six extra hot chiles and six mild. It was the perfect amount–stinging lips throughout.
You could substitute any veggies you have on hand. The key ingredient: green chiles. In abundance.
Serve with homemade tortillas (mine came out wonky shaped because my dough was fussing with me and clearly, now, I need a tortilla press).