The “colorado” here refers to the red color of the chile rather than the state of the same name. These potatoes are commonly served in place of hash browns at breakfast as well as at lunch and dinner. They are especially tasty when made with new potatoes because of their creamy texture and taste. Substitute chopped green New Mexico chile for Papas con Chile Verde. If using new potatoes, double the number of potatoes.

This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother’s Day on the Burn! Blog.

Ingredients

• ½ cup chopped onion

• 2 cloves garlic, minced

• 2 tablespoons vegetable oil

• 2 tablespoons crushed red New Mexico chile, seeds included

• 2 large potatoes, peeled or unpeeled, diced

• 1 tablespoon grated Parmesan cheese (optional)

Instructions

Preheat the oven to 350 degrees F.

In a medium-sized skillet over medium heat, sauté the onion and garlic until they soften and start to brown. Remove them from the heat to a bowl and add the chile to the skillet. Sauté for one minute and add to the onion mixture.

Toss the potatoes with the onion mixture until they’re well coated and place them in a baking pan. Bake the potatoes for 40 minutes, or until they are tender.

Sprinkle the cheese over the top of the potatoes and serve.

Serve these caramelized onions in place of the creamed ones that grace many holiday tables. These too are sweet, but also hot and lower in fat and won’t fill you up! Note: This recipe requires advance preparation.

Ingredients

• 1 cup balsamic vinegar

• 5 tablespoons brown sugar

• ½ teaspoon salt

• 1/4 teaspoon ground habanero chile

• 1/4 teaspoon freshly ground black pepper

• 6 medium yellow onions, cut in half lengthwise, with papery outer skin left intact

Instructions

In a mixing bowl, add the vinegar along with 1 ½ cups water and whisk to combine. Add the sugar, salt, chile, and pepper and mix well.

Pour the marinade into a deep glass or ceramic baking pan. Arrange onion halves, cut-side down, in marinade and refrigerate overnight.

Preheat the oven to 375 degrees and bake the onions, uncovered, for approximately 1 hour, or until cut side of onions have glazed a dark brown.

Chicos are dried roasted corn kernels and are also the name of a very popular dish in Northern New Mexico. Traditionally, the corn is dried in the hornos or Indian ovens, which gives it a smoky taste. Today, however, most of the chicos are dried in commercial ovens and lack the distinctive taste.

Ingredients

• 1/2 cup chicos

• 1 pound pork chops

• 1 tablespoon vegetable oil

• 1 medium onion, chopped

• 1 clove garlic, minced

• 1/2 teaspoon oregano

• 2 to 3 tablespoons ground red New Mexican chile

Instructions

Soak the chicos in about a quart water overnight to soften. Bring the water and chicos to a boil, reduce the heat and simmer for an hour.

Cut the pork off the bones and cube, saving the bones.

Brown the pork in the oil. Add the onions and garlic and continue to cook until softened.

Add the pork, pork bones, onion, garlic, oregano, and chile to the chicos. Bring to a boil, reduce the heat and simmer for an hour or until the corn and meat are tender, adding additional water if needed.

Remove the bones and serve.