These potatoes are VERY spicy, because New Mexican Green Chili is VERY spicy. If you’re not a New Mexican, or have never been there, green chili sauce is pervasive. The official state question (no, really) is “red or green?” They make red chili sauce too, but the green is clearly superior. 😉 Anyway, my favorite source of green chili (El Patio) doesn’t sell theirs online, but if you can’t buy any green chili where you are, a very tasty second choice is 505 Green Chili Sauce.  The chili is really the focus of this dish and not just a subtle flavor booster; the potatoes are just serving as a vehicle for chili consumption.  Why would I do such thing?  Because I love green chili!  And I live on the East Coast now, and am deep in withdrawal.  But on Friday a case of chili arrived (thanks, Sharon!) and I just want to drink the stuff.  Yes, your lips will burn.  Yes, you’ll break a sweat.  But then (after the pain subsides), you will experience a green chili high.  And it will be awesome.
Ingredients:
3 lbs potatoes, scrubbed and cubed small
1 medium onion
3-4 cloves garlic
1 jar New Mexican Green Chili
1 TBS canola oil
1-2 tsp salt, to taste
Instructions:
1. Â Heat oil in a skillet over medium.
2. Â Add potatoes and fry for 10 minutes, without stirring them.
3. Â Toss in the onions, garlic and salt. Â Stir it up. Â Cook an additional 5 minutes.
4.  Stir in the green chili.  🙂  Simmer for 5-10 minutes, until potatoes are cooked through.
5. Â Let sit for 15 minutes before serving to allow the sauce to thicken up.
On this day in History: Jamaican Pineapple Tango
So Green Chili guru, is the 505 Green Chili somewhat mild or will my taste buds explode? LOL
I don’t know if you’re ready for green chili’s yet Nikki… or at least not the super hot ones. I love habaneros, and even I had to adjust to the different kind of heat from a green chili. I’ve never tasted the 505, but what I’d recommend for you (and Jo can give her input) – since you’re still entering the world of super spicy – that if you did do green chilies, start with just a little and perhaps even cut it with something mild. 😉
The 505 (named after New Mexico’s area code) Green Chili Sauce is not mild, but it’s not as hot as El Patio’s. I would rate it a solid medium. If you want to do some recon before you commit, I would suggest using only half a jar your first time. It won’t be as saucy, but you’ll get the idea of the flavor. If it’s still too hot, eat some beans along with it to cut the spice density. Happy eating!
Potatoes and chili sounds like an awesome combination!
uhhh, yum. i happen to BE in new mexico right now so perhaps i will get to taste some of this green chili of which you speak. my palate has slowly warmed up to spicy things. i’m not an intensely spicy person but now i can take the heat, whereas before i couldn’t handle it. what’s better than spicy potatoes, honestly??
Oh man, if you are anywhere NEAR Albuquerque..make the effort to get there and go to El Patio (my fav is the stuffed sopapilla though no cheese, Jo likes the veg enchiladas – again, no cheese)…though, on second thought..maybe that’s not such a great idea. You’ll probably go through deliciousness-withdraws afterwards, and no New Mexican cuisine will compare to it. It may ruin you… 🙂
I’m so jealous…and I didn’t realize how jealous I was until I saw the writing on the jar of green chilies…oh El Patio, how I miss thee….
Since NM is a lovely weekend trip from CO I fear I may encounter El Patio one day…..I live in splendid fear of that day….lol.
East Coast.. if that means the Northeast, the farmer’s markets can be very fine.
If you’re in Atlanta, GA, and with all due respect to those who do sell spicy foods in this part of the world, too many spicy cuisines are “dumbed down” here.
FnS.
[…] sides:  Papas Refritas, Green Chili Potatoes, Baked Yuca Fries, Lime and Cilantro Rice, or Mexican […]
Jo, these are sooo good. I made them last night, along with Sara’s black bean burger recipe. Both were delicious fresh off the grill and out of the skillet, but may be even better today as leftovers. I’m so sad they’re gone…
Turn that frown upside down …all you can need is to make some more…. 😉 Oooh, I bet they were awesome as a complement to the black bean burger! Nicely done, Jess!!
Very nice, I’m definitely going to give this a try. One note, though: here in New Mexico we use chile. “Chili” is that stuff that goes on hot dogs. The spelling is state law, officially on the books.
Thanks Tom! I remembered that on the Green Chile Rice, but I guess I overlooked it on this post…thanks! 🙂
[…] using green chiles from El Patio de Albuquerque (the source of our green chiles in such recipes as Green Chile Potatoes and Green Chile Rice). I think at this recipe, it’s a good medium heat — mellow enough […]