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: