New Mexican Green Chile Powder - Suggestions for Rubs?

[Jerome D.]

I recently got my hands on some New Mexican Green Chile powder. Has anyone ever tried using this stuff in a rub before? Any suggestions are appreciated.

 

[Michelle in New Orleans]

I recently got my hands on some New Mexican Green Chile powder. Has anyone ever tried using this stuff in a rub before? Any suggestions are appreciated.

I'm pretty new around here but saw your message and just wanted you to know that this would be great in a rub with all grilled meats and vegetables. Look at other rub recipes you like and just use the New Mexico green chile powder as a substitute for other chile powers; most use garlic, onion, salt and spices. I find New Mexican (or Anaheim) peppers to be a lot milder than most so after you mix your ingredients toether, taste your rub and add more heat if you want it. If you can't tell by tasting the rub itself, mix a bit with a tablespoon or two of ground beef and cook the beef until it's done to your liking and then taste. Sometimes tasting a rub with some kind of meat helps people discern if they like its flavor. Now just try making the rub to your liking, adding some more ingredients or some more of an ingredient you already used. Just follow rub recipes that have appealed to you in the past for ideas, or ones that you've already used and really like.

I know this isn't very specific but it's a good point from which you should launch, using the spices that appeal to you most.