Transport yourself to the artist’s beloved New Mexico with her green pepper sauce recipeArtist Georgia O’Keeffe spent part of her year in New Mexico. Green chile, or chile verde, is either a sauce or stew made with local Hatch peppers. O’Keeffe liked hers with eggs and garlic oil.
Char 800g green peppers over a flame until black all over, then seal in a sandwich bag until cool. Remove skins, seeds and pith; finely chop the flesh. Finely chop one onion and two cloves of garlic; soften in a tablespoon of olive oil with a pinch of salt. When translucent, stir in a tomato and half a green chilli (or to taste), both deseeded and finely chopped; add half a teaspoon each of ground coriander, cumin seeds and oregano, and a tablespoon of flour. Cook for two minutes, then add 300ml stock. To use as a sauce, season; to make a stew, add 400g diced, browned pork shoulder and a little water, cover and simmer for two hours, until tender. Serve with coriander and/ or fried eggs.
Illustration: Zoe More O’Ferrall for the Guardian