New Mexico Magazine's A Taste of New Mexico Kitchens

by Anonymous

THE OWL BAR’S GREEN CHILE

The Owl Bar & Cafe in San Antonio, south of Socorro, has become world renowned—literally!—for its huge, juicy hamburgers. (It’s been featured in New Mexico Magazine, TWA’s Ambassador Magazine and the Washington Post.) But the cafe is also known for its atmosphere and its green chile. The secret, says Rowena Baca, the owner, is in the simmering.

3½ pounds hot green chile

1½ pounds hamburger meat

3 cloves garlic, minced

2 quarts water

salt to taste

Roast, peel, and dice green chile. In a heavy skillet, brown the meat and drain excess fat. In large heavy saucepan, cover chile and garlic with water and bring to boiling point. Mix in the meat and simmer, tightly covered, for at least 3 hours. Add salt to taste.