Tag Archives: chile

Chile Puya

Puya ChileI don’t recall ever finding Chile Puya in Texas or California markets. It’s common in Southern Mexico, where I remember buying it in the market at Tecomán, Colima.

Spicier than New Mexico or Pasillas but not as hot as Chile de Arbol – and almost a cherry-like fruitiness. Delicious find in Albuquerque at Los Altos Ranch Market on Atrisco.    

Taco sauce:

2 cups loose chile puya without seeds or stems
1 Tbs cominos
1 Tbs minced garlic
1 Tbs olive oil
1 Tsp kosher salt

Cover the chiles with water in small saucepan and bring to a boil.  Crush cumin seed and add, reduce to simmer for one hour.  Dump all into blender and add garlic, oil and salt.  Puree on high for 30 secs.


10 oz bag New Mexico red chile pods
12 oz bag frozen chopped spinach
3/4 cup chopped sweet onion
3/4 cup cooked pinto beans (drained)
1 tablespoon minced garlic
3 tablespoons olive oil

How to do it:
1. Carefully remove the corazones, or “hearts”, from all of the red chile pods. Throw out the seeds and outside stems for the birds, and save the flesh of the chiles in an airtight container for making enchilada sauce. This is a tedious process, but the flavor of the corazones is wonderful, subtle and unique. I like the hot red chile pods for enchilada sauce, but the corazones are extremely spicy so stick with the mild chile pods for this recipe (consider yourself warned);
2. Saute the onion in a large skillet over medium heat until clear;
3. Add frozen spinach, corazones and pinto beans;
4. Stir until spinach is no longer frozen, then add garlic;
5. Cover and reduce to low heat for 15-20 minutes, stirring frequently;
6. Remove to serving dish.

Eat hot with green chile corn muffins or fresh corn tortillas. If you eat pork, then quelites are a sure-fire compliment to grilled pork carnitas.  I don’t cook with salt but a little bit of sea salt will help enhance the subtle flavor of the corazones de chile.

I sound a lot like this when I eat my quelites:


My recipe for Pozole


You will need:

2 pounds pork loin
12 oz low sodium vegetable broth
3/4 cup diced onion
3 30-oz cans white hominy
1 pkg red or corn tostadas (not chips)
1 oz dried chiles de arbol
2 tablespoons whole cumin seed
1 teaspoon salt
6-8 crushed garlic cloves
white vinegar
vegetable oil
1 bunch cilantro
4-5 small Mexican limes

Remove stems and seeds from chiles and set aside
Prepare diced onion and crushed garlic, set aside
Trim fat from pork, cut into cubes, place in large non-stick stock pot
Place chiles in smallest saucepan with enough water to float all the chiles, bring to boil then reduce to lowest heat and leave covered
Add a bit of vegetable oil to the pork, then brown over high heat in bottom of stockpot
After pork meat is white but not yet browned, crush a heaping teaspoon of cumin seed over pork and continue stirring
When pork meat is browned, reduce to medium high heat, add onion and garlic, stir until onion clarifies
Drain hominy and add to pork
Add vegetable broth and water, as needed, to an even ratio of liquid to everything else
Bring to boil for 3 minutes then cover and reduce to simmer for 4 hours, stirring occasionally
After about an hour of simmering, remove saucepan of chiles & water from stove and pour all into blender
Add 1 teaspoon cominos, 1/2 teaspoon white vinegar, juice from one lime, 1 teaspoon salt, and 2 teaspoons crushed garlic
Liquify chile mixture and set aside in bowl

Pozole is ready to serve after 4 hours of simmering.  Present with red tostadas and side bowls of chile sauce, chopped cilantro, chopped onion, and lime wedges.