"captures New Mexican’s love of chiles in imaginative dishes with a contemporary twist..." -- The Artesia Daily Press (March 24, 1996)
"indepth explanation of chiles...outstanding collection of inspired dishes...feast for the eyes and treat for the palate. Highly recommended!" -- Midwest Book Review (June, 1996)
"interesting chile pepper information...traditional and contemporary original recipes by noted food columnist, Sandy Szwarc. An A+ chile cookery book." -- The Culinary Sleuth (December, 1996)
"lovingly and cleverly incorporated her love of New Mexico landscapes and local ingredients into 100 colorful and easily prepared recipes." -- The Cookbook Collector (Fall, 1996)
"precious little guidebook by food columnist and New Mexican food connoisseur Sandy Szwarc...magic recipes for authentic chile." -- Albuquerque Magazine (May, 1996)
Real New Mexico Chile presents an indepth explanation of how chiles are grown, what makes them hot, and why New Mexican chiles are unique from other chiles grown outside the state. Here are an outstanding collection of inspired dishes: Rainbow Salsa, Watercolor Pasta Salad, Thunder Subs, and Baked Chile Rellenos in Clouds to name only a few of these colorful and easy to prepare recipes. These dishes are a feast for the eyes and a treat for the palate. Other inspirations include Pueblo Corn Jerky Stew and Mesa Baskets with Indian Lamb Stew, Sunflower Pie, Atomic Cake, and Hot Chocolate Cookie Clusters. Highly recommended! -- Midwest Book Review
Product Description
Here’s a recipe excerpted from Real New Mexico Chile—An Insider’s Guide to Cooking With Chile by Sandy Szwarc. Copyright © 1996. All rights reserved. Feast Day Pumpkin Stew
Pumpkin, chiles and corn are foods native to New Mexico and frequently found in traditional Indian stews. This updated version is invigorated with chorizo and given a pleasing creaminess by the addition of milk. 1 teaspoon canola oil 3/4 cup finely chopped onion (about 1 medium onion) 3 garlic cloves, minced 8 ounces chorizo, chopped 4 cups diced pumpkin flesh 1 1/2 cups rich chicken or vegetable stock 2 cups skim milk 1/2 cup chopped roasted and peeled New Mexico green chiles 1/2 teaspoon ground cumin salt to taste 1 1/2 cups fresh or frozen corn kernels or cooked posole
In a large heavy saucepan, heat the oil over medium high heat. Add the onion and garlic and saute until they've softened, about 3 minutes. Add the chorizo and saute until no longer pink, about 5 minutes. Add the pumpkin, stock, milk, chiles, cumin and salt. Simmer, partially covered, over medium-low heat until the pumpkin is tender. Add the corn and heat through. Serve it in bowls, sprinkled with any cheese desired for garnish. Yields 4 servings.
See all Editorial Reviews
