Lo Siento means I’m sorry

I owe my readers the sincerest of apologies. I set a deadline for the re-launch of Gabriela’s Kitchen, announced it and then didn’t follow through! I have (several) good ideas as to why I’m so behind.

Molletes and Mock New Mexico Soupy Green Chile

Molletes (bolillos from a panaderia) and Mock New Mexico Soupy Green Chile

Perhaps it’s a result of my web designer moonlighting as a second year law student at an Ivy. Or maybe I can fault the bloodthirsty bedbugs that invaded our building on Labor Day weekend (a tremendous horror for a girl who keeps a tidy home, apparently it’s unavoidable in NYC!). Or better yet, I’ll blame it on the recent arrival of a new family member, a little Cairn pup name Bolillo (Boh-LEE-yoh).

Nonetheless, lo siento mucho and I promise the new site will be up soon. Crossmyhearthopetodie it’ll be worth the wait.

Until then, here’s my recipe for Mock New Mexico Soupy Green Chile, a link to a recipe by Homesick Texan for homemade bolillos, the namesake of mi perrito, Boli.

Bolillo! Don't ya just want to butter him up and eat him!

Bolillo! Don't ya just want to butter him up and eat 'em!

New Mexico Hatch Green Chile season is in full-swing… pobrecita yo…living so far away in New York City, I’m missing out! Per the advice of other food aficionados I went to Whole Foods (sinful, I know) to buy some. But to no avail, they were sold out! So I did the only thing I know how to: experimented!

This recipe is no Grandma Ida’s Soupy Green Chile, but it’s robust flavor, subtle spiciness and porky rich broth pair wonderfully with eggs and tortillas in the morning or molletes for lunch. This recipe yields about 20 servings, so I split mine and freeze half.

Mock New Mexico Soupy Green Chile

Ingredients
1 1/2 pounds boneless pork roast
4 large cloves of garlic diced
1 large yellow onion diced
1 large green bell pepper
1 large red bell pepper
3-5 jalapeños (3 for mild-5 for spicy)
6 tomatoes
1 teaspoon Mexican oregano
1 Tablespoon Olive Oil
1/2 Tablespoon salt
8 cups water

Wash the jalapeños and bell peppers and pat dry. Stab each pepper with a fork evenly around each pepper two or three times. Roast over an open flame or on a comal on high heat, turning occasionally, until blistered brown. Remove from heat and cool.

Rinse pork roast and pat dry. Cut roast into bite-size (1 centimeter) chunks. In a cast-iron skillet or non-stick pan heat olive oil on medium. Add garlic, onions and pork. Stir occasionally until onions are transparent and pork is browned. Remove from heat.

Remove stems and seeds from the peppers. Finely chop the jalapeños and julienne the bells into strips. Chop the tomatoes. Add the tomatoes, peppers, pork, onions, garlic, oregano, salt and water to a 6 quart pot with lid. Simmer on medium-low heat for thirty minutes so the flavors meld.

Serve a soup with toasted bolillos, tortillas or crackers on the side. It’s also delicious as a enchilada sauce, mixed with whole fresh beans or poured over eggs!

Comments
13 Responses to “Lo Siento means I’m sorry”
  1. Cate says:

    Sorry about the bedbugs, but that little puppy is ADORABLE! Can’t wait to see the new site!

  2. Erin says:

    Yes, hatch green chili is in full swing here and the weather has turned chilly….which is perfect for making stew. I’ll have to whip up a batch.

    The puppy is precious and it makes sense to have a small dog in NYC.

    Sorry to hear about the bedbugs! I thought I had them last year, but I think it was just ants. Good thing I didn’t bring any back w/me from NY.

    Saludos!

    • gabriellemarielopez says:

      Thanks everyone for let me know how cute you think Boli is, I think so too! Hope you’re enjoying this lovely fall weekend!

  3. YayaOrchid says:

    A Cairn pup would be my dream dog! I’ve always wanted one. Yours is very photogenic too!

    Your stew/soup looks great! I’m sure it’s perfect for cold weather.

    I ♥ your tablecloth!

  4. Michael says:

    Boli!

  5. gloria says:

    Oh I love bolillo, he is so lovable and darling. Lucky you! As for that stew/soup it looks delish and when I get back from my duties outside of the house, I will print it so that I can try it out in my new pot. Hey, no problem about the delay, this is good. Take care.

  6. Lisa says:

    What a cutie! And I’m honored to have helped with his wonderful name!

  7. Priscilla Orta-Wenner says:

    Dude, last semester, before I moved to Trenton, I, too had bedbugs. It is horrific. Are they already gone? It’s amazing if they are. We had them from Sept. till I moved out in Nov. and then I think they continued to battle them after I left. Ugh. I couldn’t even sleep half the time and I was always itchy from the bites (looking back on it 1/2 the bites were actually hives, but that’s besides the point).

    This soup is inspiring…I think I might make it for Saturday lunch for the retreat next weeekend. 😀

    O and I love the dog!

    • gabriellemarielopez says:

      The bugs haven’t shown face since the exterminator sprayed a few weeks ago..but I’m traumatized and worried they’ll be back. Hooray if you make the stew and want real NM green chile I’d be happy to send some your way. xogaby

  8. Sarah says:

    Gabi, you have inspired me. No kitchen is too small.

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  1. […] Mock New Mexico Soupy Green Chile from Gabriela’s Kitchen […]

  2. […] gabriellemarielopez Leave a comment Go to comments I’m counting down the days until Alex, Boli and I hop on a plane and make the full-day journey back West. We couldn’t have chose a better […]



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