Green Chile
Green chiles are high in Vitamins A and C and are commonly used in culinary dishes in the southwest region of the United States.
Health Benefits:
Respiratory illness relief
Health Condition:
Respiratory illness
Method of Use:
Ingest
Alternative Names:
Capsicum annuum and C. frutescens (Solanaceae)
Cultural Narrative
One community member talks about how her family uses green chile to support recuperating from colds and viral infections. She describes how it is high in Vitamin C and that when she or her children get sick, she will often make a batch of green chile stew for medicinal purposes.
Green chili is known as a staple dish of the U.S. Southwestern region. It is a stew like dish that contains green chiles, typically pork, jalapenos, onions, tomatoes, flour, and seasonings. The dish can be served by itself or accompanied by tortillas. The stew is also used to smother other dishes like burritos, enchiladas, eggs and more. The green chiles are grown and sourced from New Mexico and from Pueblo, CO. This dish is filled with nutrients, such as vitamins A and C, which help boost the immune system.
The green chiles are also filled with capsaicin, which is used in some commercial pain relief.