What's for dinner ?

[TRG]

Green chile stew with warm tortillas. Lager.

 

[TRG]

Green chile Meatloaf, mashed potatoes with gravy and steamed broccoli. Getting ready to open a Project Dank IPA.

La Cumbre Brewing Company | New Mexican Beers At Their Peak

 

[Bobby]

Homemade carne adovada (has to be homemade you can't get it here otherwise), cilantro rice, and Bush's Southwest Pinto beans. Very tasty vittles...

 

[dfergie]

Plus fries and a margarita…

 

[dfergie]

Hatch Green Chile tacos… 6666 beer

 

[dfergie]

Ribeye & salmon on the blackstone… Bud

 

[TRG]

Tamale's, refried beans and rice. Mexican lager.

 

[TRG]

Green chile stew with warm tortillas on a cool October evening.

 

[Bobby]

I just put a meatloaf in the oven. Mashed potatoes and kernel corn as sides.

 

[TRG]

I just put a meatloaf in the oven. Mashed potatoes and kernel corn as sides.

Classic comfort food. Enjoy!

 

[TRG]

Started off with a pot of Chile Verde made with *Lemitar green chile. Then made ground beef and sour cream enchiladas smothered in green chile and cheese, pinto beans and Mexican rice. + a beer or 2 for the chef.

* I've mentioned this before but... Everyone makes a fuss over Hatch Green Chile. And rightfully so. Its arguably the champion of New Mexican chile. But did you know that technically there is no such thing as, "Hatch Green Chile." There is green chile grown in the Hatch river valley. And there are lesser known areas of the state that grow excellent green chile as well. Chile from Lemitar, NM for example. Some people in the know believe that chile grown in Lemitar is better than Hatch. Others cry, "SACRILEGE!" when that statement is made. I personally like them both. They each have their own unique flavor. I eat a lot of hot green chile so I put up about 40 lbs of each in my freezer every year during the autumn harvest. They both bring a broad smile across my face as they cross my lips.

 

[Bobby]

I realize that it isn't Tuesday but I had that hankering. Tacos it was! HiFi would be proud of me.

 

[dfergie]

Started off with a pot of Chile Verde made with *Lemitar green chile. Then made ground beef and sour cream enchiladas smothered in green chile and cheese, pinto beans and Mexican rice. + a beer or 2 for the chef.

* I've mentioned this before but... Everyone makes a fuss over Hatch Green Chile. And rightfully so. Its arguably the champion of New Mexican chile. But did you know that technically there is no such thing as, "Hatch Green Chile." There is green chile grown in the Hatch river valley. And there are lesser known areas of the state that grow excellent green chile as well. Chile from Lemitar, NM for example. Some people in the know believe that chile grown in Lemitar is better than Hatch. Others cry, "SACRILEGE!" when that statement is made. I personally like them both. They each have their own unique flavor. I eat a lot of hot green chile so I put up about 40 lbs of each in my freezer every year during the autumn harvest. They both bring a broad smile across my face as they cross my lips.

Also some grown around Artesia, never tried...
No supper tonight, might have nacho's...

 

[That American Girl]

Started off with a pot of Chile Verde made with *Lemitar green chile. Then made ground beef and sour cream enchiladas smothered in green chile and cheese, pinto beans and Mexican rice. + a beer or 2 for the chef.

* I've mentioned this before but... Everyone makes a fuss over Hatch Green Chile. And rightfully so. Its arguably the champion of New Mexican chile. But did you know that technically there is no such thing as, "Hatch Green Chile." There is green chile grown in the Hatch river valley. And there are lesser known areas of the state that grow excellent green chile as well. Chile from Lemitar, NM for example. Some people in the know believe that chile grown in Lemitar is better than Hatch. Others cry, "SACRILEGE!" when that statement is made. I personally like them both. They each have their own unique flavor. I eat a lot of hot green chile so I put up about 40 lbs of each in my freezer every year during the autumn harvest. They both bring a broad smile across my face as they cross my lips.

Crap...I'm coming over for dinner..... LOL

 

[Bobby]

Also some grown around Artesia, never tried...
No supper tonight, might have nacho's...

In my time Artesia was cotton country. Of course that was 58 years ago.

 

[dfergie]

Still cotton & alfalfa in the Pecos valley, close to last cutting for hay, cotton rolling soon. (SE Missouri they had rolled last month)

 

[TRG]

Smoked ribs, baked potato, baked beans, peas and a salad. Beer.

 

[TRG]

Chimayo red chile pork Tamales = heaven. That's all you need.

 

[TRG]

Headed to the kitchen to make my famous turkey vegetable soup and homemade buttermilk biscuits.

 

[TRG]

Tamales, green chile stew, refried beans, Spanish rice and posole. Mexican Lager.