I’m hard at work on a brand-new holiday story set in Santa Fe—and best of all, it will be free as my Christmas gift to my newsletter subscribers! Yes, I know, it’s not even Halloween, but these books don’t write themselves and I have to finish it now so that you can have it before Thanksgiving!
I’ve never written a holiday story before, so this is something different. Now, you might be wondering—is this going to be a cozy Hallmark-style Christmas tale? Or maybe like It’s a Wonderful Life?
Actually, it’s more like Die Hard—Christmas lights all around, snow in the air, chile pepper garlands strung across Santa Fe’s adobe buildings—and a fast-paced thriller pulsing at the center of it all.
To help us get in a Southwestern mood, I want to share a taste of New Mexico. Here’s a recipe using Hatch chiles that will bring a little Santa Fe flavor right to your kitchen table.
Hatch Green Chile Stew
A New Mexico holiday classic
Ingredients:
- 2 lbs pork shoulder, cut into 1-inch cubes (or chicken if you prefer)
- 2 tbsp vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups roasted Hatch green chiles, peeled and chopped
- 4 medium potatoes, peeled and cubed
- 4 cups chicken broth
- 2 tsp ground cumin
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions:
- In a large pot, heat oil over medium-high. Add pork and brown on all sides. Remove and set aside.
- Add onion and garlic to the pot. Cook until softened.
- Stir in Hatch chiles, potatoes, cumin, and oregano. Cook for 2–3 minutes.
- Return pork to the pot. Add broth, bring to a boil, then reduce heat.
- Simmer uncovered for 1 to 1 ½ hours, until the meat is tender and the stew is slightly thickened.
- Season with salt and pepper. Garnish with fresh cilantro before serving.
- Serve warm with flour tortillas or cornbread—it’s comfort food with a kick!
I can’t wait to share the holiday thriller with you in November. You’ll have it in plenty of time to read before Thanksgiving. If you have a friend who’d like to have a free holiday read, or if you’re not subscribed to my newsletter be sure to sign up in time for the giveaway! Until then, enjoy this recipe and stay tuned for more news about the pub date.
Happy reading (and cooking!),
Manning
