Ep 10. Get Your Chile Fix

In season 6 episode 10 of Cook's Country, titled "Get Your Chile Fix," the gang is on a quest to find the best chile recipes from around the country. Hosts Bridget Lancaster and Julia Collin Davison start off in Hatch, New Mexico, the self-proclaimed "Chile Capital of the World."

They explore the history and importance of chile in Southwest cuisine with local expert Dr. Paul Bosland, who has worked for over 40 years to develop new chile varietals. Bridget and Julia also visit a local market to learn how to select the best fresh chiles for cooking.

Back in the kitchen, the team prepares two classic chile dishes: green chile stew and chicken enchiladas with red chile sauce. They break down the basics of working with fresh chiles, from roasting and peeling to removing seeds and veins. To extract maximum flavor from the chiles, they also make a homemade chile paste using a variety of dried chiles.

In the second half of the episode, test cook Ashley Moore takes on a challenge to perfect a recipe for carne adovada, a savory pork stew from New Mexico that's been slow-cooked with red chile sauce. The key to a successful adovada, Ashley learns, is marinating the pork overnight in a flavorful mixture of spices, garlic, and red chile paste before slow-braising it in the oven.

Finally, Bridget and Julia travel to the small town of Socorro, New Mexico to taste a chile cheeseburger at the famous Owl Bar and Cafe. They learn about the history of the restaurant and the cultural significance of the green chile cheeseburger in New Mexico.

Throughout the episode, the team explores different types of chiles and how to use them in cooking, from mild Anaheim chiles to fiery habaneros. They also share tips for balancing heat and flavor in chile-based recipes, and provide insights into traditional Southwestern cooking techniques. Whether you're a chile pro or a newcomer to this spicy cuisine, "Get Your Chile Fix" is a delicious and informative foray into the world of chile peppers.