Thanksgiving is a time for gratitude, family gatherings, and, of course, delicious food. While traditional turkey and stuffing are staples on many tables, why not infuse your Thanksgiving feast with the vibrant flavors of New Mexico?
With its rich culinary heritage, New Mexican cuisine offers an array of unique ingredients and dishes that celebrate the bold tastes of the Southwest.
From spicy green chiles to hearty posole and sweet pumpkin flan, these 50+ Thanksgiving New Mexico recipes will inspire you to create a holiday meal that honors both tradition and innovation.
Whether you’re looking for appetizers, side dishes, or desserts, these recipes will add a festive flair to your celebration and introduce your guests to the warm and inviting flavors of New Mexico.
50+ Traditional Thanksgiving New Mexico Recipes to Elevate Your Feast
As you plan your Thanksgiving menu, consider incorporating these 50+ Thanksgiving New Mexico recipes into your celebrations.
Each dish brings a unique blend of flavors, colors, and textures that will delight your guests and create lasting memories around the dinner table.
By embracing the culinary traditions of New Mexico, you not only enhance your holiday feast but also pay homage to the rich history and culture of the Southwest.
So gather your loved ones, share stories, and indulge in the delicious offerings of New Mexican cuisine this Thanksgiving.
With these recipes, you’ll be sure to leave everyone feeling satisfied and grateful for a truly unforgettable holiday meal.
Green Chile and Cheese Stuffed Turkey Breast
This Green Chile and Cheese Stuffed Turkey Breast is a delicious and festive dish that blends the traditional flavors of Thanksgiving with the bold, spicy notes characteristic of New Mexican cuisine. The turkey is marinated and then filled with a savory mixture of roasted green chiles, cream cheese, and Monterey Jack cheese. It’s an impressive centerpiece for your holiday table, offering a unique flavor profile that will delight your guests.
Ingredients:
- 1 whole turkey breast (4-6 pounds), bone-in and skin-on
- 1 cup roasted green chiles, chopped (fresh or canned)
- 1 cup cream cheese, softened
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup breadcrumbs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil
- Fresh cilantro, for garnish
Instructions:
- Prepare the Turkey: Preheat your oven to 350°F (175°C). Rinse the turkey breast under cold water and pat it dry with paper towels. Carefully make a pocket in the turkey breast by slicing horizontally, being careful not to cut all the way through.
- Make the Filling: In a mixing bowl, combine the roasted green chiles, cream cheese, Monterey Jack cheese, breadcrumbs, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
- Stuff the Turkey: Generously stuff the mixture into the pocket of the turkey breast. Use toothpicks or kitchen twine to secure the opening if necessary.
- Season and Roast: Rub the outside of the turkey with olive oil and season generously with salt and pepper. Place the turkey breast on a roasting pan, skin side up, and roast for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Once cooked, remove the turkey from the oven and let it rest for 15-20 minutes before slicing. Garnish with fresh cilantro before serving.
This Green Chile and Cheese Stuffed Turkey Breast is not only visually stunning but also bursting with flavor. The combination of creamy cheese and spicy green chiles elevates the traditional turkey dish, making it a memorable addition to your Thanksgiving feast. Pair it with classic sides like mashed potatoes and cranberry sauce for a complete New Mexican-inspired holiday meal.
Pumpkin Posole with Chile Verde
Pumpkin Posole with Chile Verde offers a creative and flavorful twist on the classic Mexican soup. This hearty dish combines the traditional hominy with the warm flavors of pumpkin, green chiles, and spices, making it a perfect vegetarian option for your Thanksgiving gathering. It’s not only comforting and delicious but also a vibrant representation of New Mexico’s culinary heritage.
Ingredients:
- 2 cups hominy (canned or dried)
- 2 cups pumpkin puree (fresh or canned)
- 4 cups vegetable broth
- 1 cup green chiles, diced (fresh or canned)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped cilantro and lime wedges for garnish
Instructions:
- Prepare the Hominy: If using dried hominy, soak it overnight and cook according to package instructions. If using canned, rinse and set aside.
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another minute until fragrant.
- Combine Ingredients: Add the cooked hominy, pumpkin puree, vegetable broth, diced green chiles, cumin, oregano, salt, and pepper to the pot. Stir to combine and bring the mixture to a simmer.
- Cook: Allow the posole to simmer for about 20-30 minutes, stirring occasionally, until heated through and flavors meld.
- Serve: Ladle the posole into bowls and garnish with chopped cilantro and a squeeze of fresh lime juice.
Pumpkin Posole with Chile Verde is a nourishing and satisfying dish that showcases the rich flavors of New Mexico. Its combination of hominy and pumpkin creates a unique texture and taste that will appeal to everyone at the table, regardless of dietary preferences. Serve this delightful soup as an appetizer or alongside your main course for a festive twist on traditional Thanksgiving fare.
New Mexico Style Cornbread Stuffing with Pine Nuts and Dried Cherries
This New Mexico Style Cornbread Stuffing with Pine Nuts and Dried Cherries is a delightful take on the classic Thanksgiving stuffing. The cornbread base is enhanced with the nutty flavor of pine nuts and the sweetness of dried cherries, while a touch of green chile adds warmth and depth. This stuffing pairs perfectly with turkey and adds a festive flair to your holiday spread.
Ingredients:
- 4 cups cornbread, crumbled (homemade or store-bought)
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1/2 cup dried cherries, chopped
- 1/2 cup pine nuts
- 1 cup vegetable broth
- 1/2 cup roasted green chiles, diced (fresh or canned)
- 1 teaspoon sage
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/4 cup olive oil or butter
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Sauté Vegetables: In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion and celery, sautéing until softened, about 5-7 minutes.
- Combine Ingredients: In a large bowl, combine the crumbled cornbread, sautéed vegetables, dried cherries, pine nuts, roasted green chiles, sage, thyme, salt, and pepper. Pour in the vegetable broth gradually until the mixture is moist but not soggy.
- Transfer and Bake: Transfer the stuffing mixture to a greased baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until golden brown on top.
- Serve: Allow the stuffing to cool slightly before serving alongside your holiday turkey.
This New Mexico Style Cornbread Stuffing with Pine Nuts and Dried Cherries offers a delightful blend of flavors and textures, making it a standout dish at your Thanksgiving table. The sweetness of the cherries contrasts beautifully with the nuttiness of the pine nuts and the slight heat from the green chiles, creating a stuffing that is both comforting and innovative. This recipe will surely become a cherished tradition for Thanksgiving gatherings for years to come.
Chipotle Sweet Potato Casserole
This Chipotle Sweet Potato Casserole is a flavorful twist on the classic sweet potato dish, incorporating the smoky heat of chipotle peppers. The creamy sweet potato base is sweetened with brown sugar and spiced up with a hint of cinnamon, while a crunchy topping of pecans adds texture. This dish is a perfect balance of sweetness and spice, making it an excellent addition to your Thanksgiving table.
Ingredients:
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt to taste
- 1 cup pecans, chopped
- 1/4 cup butter, melted
- 1/4 cup flour
Instructions:
- Cook Sweet Potatoes: Preheat your oven to 350°F (175°C). In a large pot, boil sweet potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- Mash and Mix: In a large mixing bowl, mash the sweet potatoes until smooth. Add brown sugar, heavy cream, minced chipotle peppers, cinnamon, nutmeg, and salt. Mix until fully combined.
- Prepare Topping: In a separate bowl, combine chopped pecans, melted butter, and flour. Stir until the pecans are coated.
- Assemble and Bake: Spread the sweet potato mixture evenly in a greased baking dish. Sprinkle the pecan topping over the sweet potatoes. Bake for 30-35 minutes, until the top is golden and crunchy.
- Serve: Let cool for a few minutes before serving.
This Chipotle Sweet Potato Casserole is a delightful addition to your Thanksgiving spread, offering a unique combination of flavors that are sure to impress your guests. The smokiness of the chipotle peppers paired with the sweetness of the potatoes creates a dish that is both comforting and adventurous. This casserole is perfect for those looking to add a little flair to their holiday meal while still honoring traditional favorites.
Red Chile Gravy Smothered Enchiladas
These Red Chile Gravy Smothered Enchiladas are a savory and hearty dish that brings the flavors of New Mexico to your Thanksgiving celebration. Filled with a mixture of cheese and shredded turkey, these enchiladas are smothered in a rich red chile gravy that adds depth and spice. This dish can serve as a main course or a flavorful side, making it a versatile addition to your holiday feast.
Ingredients:
- 10 corn tortillas
- 2 cups shredded cooked turkey (or chicken)
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 2 cups red chile sauce (homemade or store-bought)
- 1/2 cup onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions:
- Prepare the Filling: In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened. In a bowl, combine the cooked turkey, half of the shredded cheese, sautéed onion, cumin, salt, and pepper.
- Fill the Tortillas: Preheat your oven to 350°F (175°C). Warm the corn tortillas slightly in a dry skillet to make them pliable. Spoon a generous amount of the turkey mixture onto each tortilla, roll them up, and place seam-side down in a greased baking dish.
- Smother with Sauce: Pour the red chile sauce over the enchiladas, covering them completely. Sprinkle the remaining cheese on top.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro before serving.
Red Chile Gravy Smothered Enchiladas are a deliciously hearty dish that brings warmth and richness to your Thanksgiving table. The combination of tender turkey, melted cheese, and the robust flavor of red chile sauce creates an unforgettable experience for your taste buds. This dish can stand alone or complement your traditional Thanksgiving dishes, ensuring that every guest leaves satisfied.
Roasted Brussels Sprouts with Bacon and Green Chile
Roasted Brussels Sprouts with Bacon and Green Chile is a fantastic side dish that combines the earthiness of Brussels sprouts with the smoky richness of bacon and the vibrant heat of green chiles. This dish is a wonderful way to incorporate seasonal vegetables into your Thanksgiving meal while offering a unique twist that will surprise and delight your guests.
Ingredients:
- 1 pound Brussels sprouts, halved
- 4 slices of bacon, chopped
- 1/2 cup roasted green chiles, chopped (fresh or canned)
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- Fresh parsley for garnish
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare the Brussels Sprouts: In a large mixing bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper.
- Add Bacon: Spread the Brussels sprouts on a baking sheet and scatter the chopped bacon over them.
- Roast: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized, and the bacon is crispy.
- Add Green Chile: Remove the pan from the oven and immediately stir in the roasted green chiles.
- Serve: Garnish with fresh parsley before serving.
Roasted Brussels Sprouts with Bacon and Green Chile is a vibrant and flavorful dish that elevates the humble Brussels sprout to new heights. The combination of crispy bacon, spicy green chiles, and caramelized sprouts creates a delightful medley of textures and flavors that are sure to impress. This dish not only adds a pop of color to your Thanksgiving spread but also provides a delicious contrast to the rich and savory flavors typical of the holiday feast. Enjoy this side dish as a perfect accompaniment to your turkey and stuffing!
Green Chile Stuffing
This Green Chile Stuffing is a delightful twist on traditional stuffing, incorporating the unique flavors of New Mexico’s famous green chiles. The dish combines toasted bread with sautéed vegetables, spices, and the perfect amount of green chile heat, creating a stuffing that complements any Thanksgiving turkey beautifully. It’s a fantastic way to add regional flair to your holiday table.
Ingredients:
- 1 loaf of crusty bread (such as French or sourdough), cubed
- 1 cup diced onion
- 1 cup diced celery
- 1/2 cup diced green bell pepper
- 1 cup roasted green chiles, chopped (fresh or canned)
- 1/4 cup butter
- 2 cups vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Prepare the Bread: Preheat your oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast in the oven for 10-15 minutes until lightly golden. Remove from oven and set aside.
- Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the onion, celery, and green bell pepper. Sauté until softened, about 5-7 minutes. Stir in the chopped green chiles, garlic powder, thyme, cumin, salt, and pepper.
- Combine and Bake: In a large bowl, combine the toasted bread cubes and the sautéed vegetable mixture. Gradually pour in the vegetable broth, mixing until evenly moistened. Transfer the stuffing to a greased baking dish.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden brown.
- Serve: Garnish with fresh parsley before serving.
This Green Chile Stuffing offers a flavorful departure from the classic stuffing recipes often found on Thanksgiving tables. The incorporation of roasted green chiles adds a zesty kick, elevating the dish with each bite. Whether served alongside turkey or as a standalone dish, this stuffing brings the warmth and spirit of New Mexican cuisine to your holiday gathering, making it a memorable addition to your Thanksgiving feast.
Pumpkin Flan with Cinnamon Whipped Cream
This Pumpkin Flan with Cinnamon Whipped Cream is a rich and creamy dessert that combines the flavors of traditional flan with the warm spices of pumpkin pie. The silky texture of the flan is perfectly complemented by a dollop of cinnamon-spiced whipped cream, creating a delightful ending to your Thanksgiving meal. This dessert is a beautiful representation of the blending of cultures in New Mexico.
Ingredients:
- For the Flan:
- 1 cup sugar
- 1/4 cup water
- 4 large eggs
- 1 cup pumpkin puree
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- For the Cinnamon Whipped Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon ground cinnamon
Instructions:
- Prepare the Caramel: In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and let it boil until it turns a deep amber color. Quickly pour the caramel into the bottom of a round flan mold or individual ramekins, tilting to coat the bottom.
- Make the Flan Mixture: In a blender, combine eggs, pumpkin puree, sweetened condensed milk, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth.
- Combine and Bake: Pour the pumpkin mixture over the caramel in the mold. Place the mold in a larger baking dish filled with hot water (bain-marie). Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, until the flan is set.
- Cool and Unmold: Remove from the oven and let cool at room temperature. Refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges and invert onto a serving plate.
- Make the Whipped Cream: In a bowl, whip heavy cream with powdered sugar and cinnamon until soft peaks form.
- Serve: Slice the flan and serve with a generous dollop of cinnamon whipped cream.
Pumpkin Flan with Cinnamon Whipped Cream is a deliciously elegant dessert that perfectly captures the essence of Thanksgiving while honoring New Mexican flavors. The creamy texture and pumpkin flavor offer a festive twist to the traditional flan, making it a standout choice for your holiday gathering. With the added warmth of cinnamon whipped cream, this dessert is sure to impress your guests and leave them asking for seconds!
Posole Verde
Posole Verde is a hearty and flavorful soup that showcases the traditional flavors of New Mexico. Made with hominy and tender pork, this dish is enriched with a vibrant green sauce made from tomatillos, green chiles, and fresh herbs. It’s a comforting option that can be enjoyed as a starter or main dish at your Thanksgiving celebration, offering a taste of home that is both satisfying and warming.
Ingredients:
- 2 pounds pork shoulder, cut into chunks
- 8 cups water
- 2 cups hominy (canned or dried)
- 1 pound tomatillos, husked and rinsed
- 4-5 green chiles (such as Hatch or Anaheim), roasted and peeled
- 1 onion, quartered
- 4 cloves garlic
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions:
- Cook the Pork: In a large pot, add pork shoulder and cover with water. Bring to a boil, then reduce heat and simmer for about 1.5-2 hours until the pork is tender. Skim off any foam that rises to the surface.
- Prepare the Green Sauce: While the pork cooks, in a blender, combine tomatillos, roasted green chiles, onion, garlic, cumin, salt, and pepper. Blend until smooth.
- Combine and Simmer: Once the pork is tender, remove it from the pot and shred it with two forks. Return the shredded pork to the pot, add hominy, and pour in the green sauce. Stir to combine and let simmer for another 30 minutes to meld the flavors.
- Serve: Ladle the posole into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the top.
Posole Verde is a wonderful addition to your Thanksgiving menu, providing a comforting and flavorful option that highlights the essence of New Mexican cuisine. The combination of tender pork, hearty hominy, and vibrant green sauce creates a dish that is both satisfying and nourishing. It’s perfect for warming up on a chilly Thanksgiving evening and can be enjoyed by guests of all ages, bringing everyone together for a flavorful feast.
Chiles Rellenos Casserole
Chiles Rellenos Casserole takes the traditional stuffed chile dish and transforms it into a comforting, baked casserole that’s perfect for Thanksgiving. This dish combines roasted green chiles stuffed with cheese, layered with a creamy egg mixture, and baked until golden. It’s a fantastic side dish that captures the essence of New Mexican flavors, making it a great addition to your holiday feast.
Ingredients:
- 12 roasted green chiles, peeled and seeds removed
- 2 cups shredded Monterey Jack cheese (or a mix of cheeses)
- 6 large eggs
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro (for garnish)
- 1/4 cup diced tomatoes (for garnish)
Instructions:
- Prepare the Chiles: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Place a layer of roasted green chiles in the dish, covering the bottom. Sprinkle half of the shredded cheese over the chiles.
- Mix the Egg Mixture: In a bowl, whisk together the eggs, milk, heavy cream, garlic powder, cumin, salt, and pepper until well combined.
- Assemble the Casserole: Pour half of the egg mixture over the chiles and cheese. Add another layer of chiles, the remaining cheese, and then pour the rest of the egg mixture on top.
- Bake: Bake for 40-45 minutes, or until the casserole is set and lightly golden on top.
- Serve: Let cool slightly before slicing. Garnish with chopped cilantro and diced tomatoes before serving.
Chiles Rellenos Casserole is a delightful and hearty dish that encapsulates the rich flavors of New Mexico, making it a perfect choice for your Thanksgiving gathering. The combination of creamy cheese, roasted chiles, and fluffy egg creates a comforting dish that will appeal to everyone at the table. This casserole not only simplifies the classic chiles rellenos but also offers a warm, inviting aroma that will fill your kitchen, making it a memorable centerpiece on your holiday table.
New Mexico Salsa Verde
This New Mexico Salsa Verde is a zesty and vibrant sauce made from fresh tomatillos and green chiles, perfect for adding a flavorful kick to your Thanksgiving spread. This salsa can be served as a condiment with turkey, alongside tortilla chips, or drizzled over your favorite dishes. Its fresh, tangy flavor brings a refreshing contrast to the rich and hearty dishes typically enjoyed during the holiday.
Ingredients:
- 1 pound tomatillos, husked and rinsed
- 3-4 roasted green chiles (Hatch or Anaheim), peeled and seeded
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions:
- Prepare the Ingredients: In a pot of boiling water, add the tomatillos and cook for 3-4 minutes until they soften. Drain and let cool.
- Blend the Salsa: In a blender, combine the cooked tomatillos, roasted green chiles, onion, garlic, cilantro, lime juice, and salt. Blend until smooth or leave slightly chunky, depending on your texture preference.
- Taste and Adjust: Taste the salsa and adjust the seasoning if needed. You can add more lime juice or salt based on your preference.
- Chill: Transfer the salsa to a bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
New Mexico Salsa Verde is a versatile and flavorful addition to your Thanksgiving meal, elevating your dishes with its zesty and fresh profile. This salsa complements turkey and other savory items, adding a delightful punch that will excite your taste buds. Serve it as a dip, a topping, or a flavorful sauce to brighten up your Thanksgiving spread, showcasing the bold flavors of New Mexico in every bite.
Tres Leches Cake with Cinnamon and Almonds
Tres Leches Cake is a rich and moist dessert that originates from Latin America, and adding a New Mexican twist with cinnamon and almonds makes it perfect for Thanksgiving. This cake is soaked in a mixture of three types of milk, resulting in a decadent dessert that is incredibly satisfying. It’s a sweet finale to your Thanksgiving feast that will surely impress your guests with its unique flavors and creamy texture.
Ingredients:
- For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- For the Milk Mixture:
- 1 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup whole milk
- 1 teaspoon ground cinnamon
- For the Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Sliced almonds and ground cinnamon for garnish
Instructions:
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, then gradually add the flour mixture until just combined.
- Bake: Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool.
- Prepare the Milk Mixture: In a bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, and ground cinnamon until well combined.
- Soak the Cake: Once the cake has cooled, poke holes all over the top with a fork. Slowly pour the milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours or overnight.
- Make the Topping: In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread over the top of the soaked cake.
- Serve: Garnish with sliced almonds and a sprinkle of ground cinnamon before slicing and serving.
Tres Leches Cake with Cinnamon and Almonds is a delectable dessert that perfectly encapsulates the warmth of Thanksgiving and the rich flavors of New Mexico. The combination of three milks creates a moist, tender cake that melts in your mouth, while the cinnamon and almonds add a touch of warmth and crunch. This cake not only serves as a sweet end to your meal but also represents the beautiful blend of cultures that New Mexico embodies, making it a perfect highlight of your Thanksgiving celebration.
New Mexico Posole
Posole is a traditional New Mexican dish that brings comfort and warmth, making it an excellent addition to your Thanksgiving feast. This hearty hominy stew, often made with pork and flavored with red or green chile, is rich in history and flavor. It’s a versatile dish that can be served as a main course or a side, allowing your guests to enjoy the bold flavors of New Mexico while celebrating the holiday.
Ingredients:
- 2 pounds pork shoulder, cut into cubes
- 6 cups water
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt (or to taste)
- 2 cans (15 ounces each) hominy, drained and rinsed
- 2 cups red or green chile sauce (adjust based on heat preference)
- Fresh cilantro, diced radishes, lime wedges, and shredded cabbage (for garnish)
Instructions:
- Cook the Pork: In a large pot, add the pork shoulder, water, onion, garlic, cumin, oregano, and salt. Bring to a boil, then reduce the heat and simmer for about 1.5 to 2 hours, or until the pork is tender.
- Shred the Meat: Once the pork is cooked, remove it from the pot and shred it using two forks. Return the shredded pork to the pot.
- Add Hominy and Chile Sauce: Stir in the hominy and red or green chile sauce. Simmer for another 30 minutes to allow the flavors to meld.
- Serve: Ladle the posole into bowls and garnish with fresh cilantro, diced radishes, lime wedges, and shredded cabbage.
New Mexico Posole is a vibrant and flavorful dish that perfectly captures the spirit of Thanksgiving. Its combination of tender pork, hominy, and rich chile sauce creates a satisfying meal that warms both the body and soul. Not only does it showcase the beloved ingredients of New Mexican cuisine, but it also encourages family and friends to gather around the table and share in a comforting bowl of stew. This hearty dish is sure to leave your guests feeling grateful and content as they celebrate the holiday.
Pumpkin Flan with Spiced Cream
Pumpkin Flan is a delicious twist on the classic flan, incorporating the seasonal flavors of pumpkin and warm spices that are perfect for Thanksgiving. This creamy dessert is rich and smooth, topped with a spiced whipped cream that adds an extra layer of flavor. The combination of pumpkin, cinnamon, and nutmeg creates a delightful ending to your holiday meal, leaving everyone craving more.
Ingredients:
- For the Flan:
- 1 cup sugar (for caramel)
- 1 can (15 ounces) pure pumpkin puree
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- For the Spiced Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions:
- Prepare the Caramel: In a medium saucepan over medium heat, melt the sugar until it turns golden brown. Carefully pour the caramel into a 9-inch round cake pan, swirling to coat the bottom evenly. Set aside to harden.
- Make the Flan Mixture: In a blender, combine the pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth.
- Bake the Flan: Pour the flan mixture over the hardened caramel in the cake pan. Place the pan in a larger baking dish and fill the larger dish with hot water halfway up the sides of the flan pan. Bake at 350°F (175°C) for 50-60 minutes or until set.
- Cool and Serve: Allow the flan to cool, then refrigerate for at least 4 hours or overnight. To serve, invert the flan onto a serving plate.
- Prepare the Spiced Cream: In a bowl, whip the heavy cream, powdered sugar, vanilla extract, cinnamon, and nutmeg until soft peaks form. Serve the flan with a dollop of spiced cream on top.
Pumpkin Flan with Spiced Cream is an elegant and flavorful dessert that brings a taste of autumn to your Thanksgiving table. The silky texture of the flan combined with the rich, spiced cream creates a delightful experience that captivates the senses. This dessert not only pays homage to traditional flan but also highlights the seasonal flavors of pumpkin and spices, making it a fitting finale for your holiday feast. Your guests will appreciate the unique twist on a classic dessert, ensuring it becomes a cherished addition to your Thanksgiving traditions.
New Mexico Green Chile Cornbread
New Mexico Green Chile Cornbread is a deliciously moist and savory bread that makes a perfect accompaniment to your Thanksgiving meal. Infused with roasted green chiles and cheese, this cornbread adds a delightful twist to the classic recipe, delivering a balance of sweet and spicy flavors. It’s an ideal side dish that pairs well with turkey, posole, or any rich holiday dish, and is sure to be a hit among your guests.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup roasted green chiles, chopped (fresh or canned)
- 1 cup shredded cheddar cheese (or a blend of cheeses)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Mix well.
- Combine Wet Ingredients: In another bowl, whisk together the milk, vegetable oil, and eggs until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped green chiles and shredded cheese.
- Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Serve: Let cool slightly before cutting into squares and serving.
New Mexico Green Chile Cornbread is a flavorful and hearty addition to your Thanksgiving table that enhances the holiday experience. The combination of sweet cornbread with the heat of roasted green chiles creates a delightful contrast that complements traditional dishes beautifully. This cornbread not only adds a touch of New Mexican flair to your feast but also invites your guests to enjoy the warmth and comfort of shared meals. Its moist texture and cheesy goodness will make it a favorite at your Thanksgiving gathering, ensuring that every bite is filled with the spirit of the Southwest.
Note: More recipes are coming soon!
