It’s my favorite time of year: green chile season! In the West, the end of summer/beginning of fall heralds the arrival of the chile pepper harvest. In New Mexico, where I lived for three years, you can smell roasting chiles in the air all over: at the grocery store, on the side of the road, and in restaurant kitchens. Chile is the biggest crop in New Mexico, and it’s also a huge point of state pride. New Mexicans are serious about their chile: they put it in (or on) everything from chicken soup to cheeseburgers.
Since I no longer live in the Land of Enchantment (I’ll be back for good eventually), I can’t just waltz into the supermarket and buy 15 lbs of roasted Hatch chile. I order mine online from companies like Biad or NM Chili, but you might find green chile at your local grocery store, too. And if you’re lucky enough to get your hands on some green chile, you don’t necessarily have to use it in Mexican dishes like tacos or enchiladas. I’ve rounded up a few green chile recipes that utilize the spicy fall staple in unusual ways.