One thing I’ve learned over the years I have been dating a New Mexico native is that they LOVE green chile. It’s not just any green chile either, it’s New Mexican Hatch green chile. Also, no spelling chile with an i, it’s an e! Since we usually only make the trip to Albuquerque to see Will’s family once a year or so, he misses it while we’re back here in Chicago. According to him, the chile in a can just doesn’t cut it. Luckily, his Mom has been sending vacuum sealed packs of it so he doesn’t feel too homesick.

Will recently introduced me to this dish called calabacitas which is perfect for the summer months when you have a ton of squash and zucchini to use on a regular basis. Plus, it is super simple to make! It also gets a lot of its flavor from the green chile he loves. Green chiles are surprisingly mild so don’t be intimidated by the 1/2 cup of chiles in this recipe.