Javier and I have traveled to New Mexico on several occasions, and one of our favorite things about New Mexico is the Mexican food. It's not exactly Mexican, but it's certainly not Tex Mex or anything else. It's just muy buena.
On one of our first trips we ordered a main dish of pork chops (chuletas de puerco) that came with a side of potatoes. The potatoes had been peeled, cut into chunks, and cooked, then simmered in a green chile sauce which had small chunks of pork in it. I hate to admit this, but the potatoes were much better than the grilled chuletas which seemed dry to us. Ever since that trip to New Mexico, which may have been our second or third, we have always saved some of the chile verde that Javier makes on occasion just so that we can serve it over cooked potatoes. We usually eat it as a main dish. It can be served with warm tortillas and cheese and made into tacos, or all by itself on a plate with a salad on the side.
One of our favorite places for chile verde, tamales and Mexican cooking ingredients is Chimayo in Northern New Mexico. There is the very famous (and large) restaurant outside of town, but there are also a good number of smaller places that sell excellent, economical food. Be sure to visit them if you've ever in the area!
PAPAS CON CHILE VERDE
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