Santa Fe “Christmas” Red and Green Chili Recipe

Santa Fe “Christmas” Red and Green Chili

Santa Fe “Christmas” Red and Green Chili Recipe

Santa Fe “Christmas” Red and Green Chili: I grew up in Santa Fe and love to celebrate local culinary traditions. My chili recipe combines several New Mexican favorites into one delicious pot.

Corn is a staple in the Southwest, and hominy is the main ingredient in a local stew called posole. Pinto beans with red chile sauce is also a traditional dish in New Mexico.

Finally, “Frito pies” (red meat and pinto bean chili poured over Fritos® corn chips) are a common meal. These all come together for a yummy, hearty vegetarian chili.


  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, diced
  • 2 tablespoons garlic, minced
  • 3 tablespoons ground Chimayó red chile powder
  • 1 tablespoon cumin
  • 1 tablespoon brown sugar
  • 1 cup fresh tomatoes, diced
  • One 14.5-ounce can of stewed tomatoes
  • 2 cups cooked white hominy (homemade or 15.5-ounce can be drained)
  • 2 cups cooked pinto beans (homemade or 15.5-ounce can be drained)
  • 1 cup Hatch green chiles, roasted and diced (homemade, canned, or frozen)
  • 1 ½ cups vegetable broth
  • Salt and pepper, to taste
  • Garnishes: sour cream, grated cheese (any kind), diced red onion, crushed Fritos® corn chips


Heat the oil on medium to high heat, then add the onion. Cook for about 3 minutes, then add the garlic. Cook another 2 minutes, stirring often.

Add the red chile powder, cumin, brown sugar, and diced fresh tomatoes. Mix all the ingredients together well.

Add the stewed tomatoes, hominy, pinto beans, and green chiles. Gently stir to mix.

Add the vegetable broth, salt, and pepper. Lower the heat and let simmer for 20 to 25 minutes, stirring occasionally.

Remove from the heat and let sit for 5 minutes.

When it’s ready to serve, ladle the chili into bowls and add garnishes to taste.


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