It all begins with the sauce, made with New Mexico Hatch Green Chile, freshly roasted, or frozen.
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1-2 garlic cloves, chopped
- 2 teaspoons dried Mexican oregano
- 1 cup chopped tomato
- 1/2 cup vegetable broth
- 1 pound roasted green chiles, chopped
- salt to taste
Sauté onion in olive oil over medium-high heat until the onion begins to turn transparent. Add the chopped garlic and oregano, and sauté another 2–3 minutes, just until it becomes fragrant. Add the chopped green chile, tomato, and broth, and bring the mixture to a simmer.
Cover and let cook for at least 30 minutes. Remove from the heat and salt to taste. Once it has cooled a litte, you can put the green chile sauce into a blender and pureé for just a few pulses. You will want to keep some chunks in the sauce, unless you prefer to have it smooth, in which case blend until smooth. Garnish: 1 avocado, sliced, and 1 tomato, diced
Beans and Rice
Although brown rice works well, the latest blend from Lundberg, “Jubilee,” is a delicious mixture of 5 different rices, including Black Japonica, giving this side dish an amazing depth of taste and texture.
As for the black beans, yes, you can use canned, but preparing dried beans is super easy, much more economical, and, most importantly, you can be certain that the only ingredients in your beans are what you have added.
- 2 cups black beans, cooked with 2 bay leaves
- 2 cups cooked, brown rice
Prepare the rice and beans according to the package directions. To assemble, place a 1/2 cup brown rice on each of 4 serving plates, top with 2–3 tablespoons green chile sauce. Place 1/2 cup cooked black beans on top of the rice, and top with additional green chile sauce