So for our 1st wedding anniversary, I prepared a comforting dinner per the request of my loving hubby – pork chops and southern mac & cheese. Of course, I aim to please… but I wanted to spice it up somehow. Tonight, I made a “New Mexican” version of this classic southern meal by making pork chops with a green chile sauce with mac & mexican cheese.
Green chile is perhaps the defining ingredient of New Mexican food compared to neighboring styles, by a heavier use of cilantro and cumin. In the past few years, green chile has grown increasingly more common outside of New Mexico, and it is a popular ingredient in everything from standard Tex-Mex favorites to burgers & bagels.
Here is my recipe for the green chile sauce that I used to spice up the pork chops and compliment the mac & mexican cheese side dish:
2 Tbsp olive oil
1 small onion, chopped
1 tablespoon garlic, minced
1/2 cup canned green chiles
1 16 oz can diced tomatoes w/chiles
1/4 teaspoon cumin
fresh ground peppper & kosher salt to taste
Heat oil in a large pan
Add garlic & onions and cook until softened.
Add green chiles and a can of diced tomatoes with juice.
Bring to a bubble and then simmer for 10 minutes to meld flavors.
Use as a base for enchiladas, green chile stews or to put over cooked meats.
I served this over pork chops,mac & mexican cheese & sauteed green beans.
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