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.
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
1. Heat oil in a skillet over medium.
2. Add potatoes and fry for 10 minutes, without stirring them.
3. Toss in the onions, garlic and salt. Stir it up. Cook an additional 5 minutes.
4. Stir in the green chili. 🙂 Simmer for 5-10 minutes, until potatoes are cooked through.
5. Let sit for 15 minutes before serving to allow the sauce to thicken up.
On this day in History: Jamaican Pineapple Tango