The holiday season in northern New Mexico is a time to celebrate family, tradition, and the rich culinary heritage that brings people together. These recipes highlight the vibrant flavors of the region, from the warmth of roasted green chile to the sweetness of piñon and honey. Inspired by local traditions and regional experts, these dishes—Green Chile and Cheese Enchiladas, Empanadas de Piñon y Miel, and Chicos Stew—are perfect for creating a festive and memorable Christmas table, steeped in the spirit of New Mexico.

Green Chile and Cheese Enchiladas
Recipe inspired by “The Rancho de Chimayó Cookbook”
by Cheryl Alters Jamison and Bill Jamison.

Ingredients:
12 corn tortillas
2 c roasted, peeled, and diced Hatch green chiles
2 c shredded Monterey Jack or cheddar cheese
1 small onion, diced
1 c chicken or vegetable broth
1 T flour
2 T butter
1/2 t garlic powder
1/2 t cumin
Salt and pepper to taste

Instructions

• Preheat oven to 375°F.
• In a saucepan, melt butter and stir in flour to make a roux. Gradually whisk in chicken broth, stirring constantly. Add green chiles, garlic powder, cumin, salt, and pepper. Simmer for 10 minutes.
• Lightly fry tortillas in a dry skillet to soften.
• Spread 2 tbsp of green chile sauce in a baking dish. Fill each tortilla with cheese and diced onion, roll, and place seam-side down in the dish.
• Cover enchiladas with remaining sauce and top with additional cheese. Bake for 15–20 minutes until bubbly

Empanadas de Piñon y Miel (Pine Nut and Honey Empanadas)
Recipe adapted from the traditional New Mexican empanadas shared in “Southwest Tastes” by Ellen Brown.

Ingredients
2 c flour
1 t baking powder
1/2 t salt
1 stick cold butter, cubed
1/2 c cold water
1/2 c toasted piñon nuts (pine nuts)
1/2 c honey
1 t cinnamon
1 egg, beaten (for brushing)

Instructions

• In a bowl, mix flour, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add cold water until a dough forms. Wrap and chill for 1 hour.
• Preheat oven to 375°F. Roll out dough and cut into 4-inch circles.
• In a bowl, mix piñon, honey, and cinnamon. Place a spoonful of the filling in the center of each circle. Fold over and crimp edges to seal.
• Brush with beaten egg and bake for 15–20 minutes, or until golden.

Chicos Stew
Recipe inspired by Florence P. Armijo,
a historian and proponent of preserving traditional New Mexican foods.

Ingredients
1 lb chicos (dried corn, soaked overnight)
2 lbs pork shoulder, cubed
1 onion, chopped
3 garlic cloves, minced
6 c chicken or pork broth
2 c roasted green chile, diced
1 t oregano
1 t ground cumin
Salt and pepper to taste

Instructions

• In a large pot, brown pork over medium heat. Remove and set aside.
• In the same pot, sauté onion and garlic until fragrant. Add broth, chicos, oregano, and cumin. Simmer for 2 hours, or until chicos are tender.
• Add pork and green chile. Simmer for another 30 minutes. Season with salt and pepper.
• Serve with fresh tortillas or a side of beans.