Field Notes

Green Chili Bloody Maria

Green Chili Bloody Maria

  • 2 fl oz salsa verde
  • several dashes green tabasco hot sauce
  • several dashes green tabasco hot sauce
  • .25 teaspoon fresh lemon juice
  • 1.5 fl oz tequila blanco
  • 1 teaspoon Worcestershire sauce
  • .5 teaspoon grated horseradish
  • health pinch salt & black pepper
  • pickled vegetables to garnish

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The Chili Pepper Field Guide is a growing knowledge base exploring the diverse flavors of chili peppers from around the world. We welcome your thoughts and content suggestions via email or social media using hashtag #chililab

Green Chili & Pork Stew Recipe

For our version of the classic New Mexican dish, we used a mixture of fresh, readily available green chilies and canned Hatch chilies, but if you have access to fresh Hatch chilies, by all means use them.

Top this dish with a refreshing relish of diced fresh tomatoes, minced shallot, oil and vinegar, or serve with a dollop of sour cream.

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Master Class: Green Chili & Pork Stew

In the hearts of New Mexicans, green chili stew is a totem of home. And like any symbolic dish, there are endless conflicting opinions about the “proper” preparations.  

The stew’s foundation is, of course, green chilies, preferably Hatch variety. Indigenous to New Mexico and named for the valley in which they are grown, Hatch chiles range in heat level from mild to medium, with a clean, vegetal flavor. They’re available fresh from mid to late summer, and many specialty stores carry canned Hatch chilies year-round.

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