(Hint: It Involves Chile)
I’ve spent a lot of time thinking about flavor. Whether it’s fermenting green chile or finding the perfect red chile for a chile ristra, I’ve learned that good ingredients make good food. Rigid recipes, in my opinion, make for boring food. So, I’m not going to give you a list of strict measurements. I’m going to tell you my philosophy on popcorn.
Popcorn to me is a vehicle for flavor, and in New Mexico, our best flavor comes from chile. I take chile very seriously, and I’m not interested in that processed stuff you find in grocery conglomerates. We’re talking about real, flavorful red chile powder.
I don’t buy those bags you put in the microwave. I’ve always felt you get a much better result—a better texture and flavor—by doing it on the stovetop. It’s more genuine.
Here’s my technique:
- Find a good, heavy-bottomed pot. You want something that holds heat well.
- Add your fat. I prefer using coconut oil, but a good high-heat oil like vegetable or canola, or even clarified butter will work. You want just enough to coat the bottom of the pot.
- I always test the heat with just a few kernels. Put 3 or 4 kernels in the oil and put the lid on. When those kernels pop, the oil is ready. This is the most important part; if the oil isn’t hot enough, the popcorn will be heavy and oily.
- Add your popcorn kernels. You don’t need to bury the pot in them. Just enough for a single, solid layer across the bottom. Give the pot a good shake or stir to coat all the kernels in that hot oil. This helps cook the kernels evenly.
Put the new kernels right over the popped corn, they will keep the popcorn above the heat and prevent burning. - Put the lid back on, but leave it cracked just a tiny bit. This lets the steam escape, which is the key to getting crispy popcorn instead of chewy, soggy popcorn.
- Listen. As the popping gets going, shake the pot every 15-20 seconds. This keeps the kernels moving and prevents the ones on the bottom from burning. When the popping slows down to a few seconds between pops, take it off the heat. The leftover heat in the pot will finish the last few.
Now, for the flavor. Do this immediately while it’s hot:
Dump the popcorn into a big bowl. While it’s still steaming, hit it with your salt.
Then, get your Red Chile Powder. If you have a good, flavorful powder—one that’s more than just heat, one that has a deep, earthy flavor—this is where it shines. Be generous. I like to add a little bit of garlic powder, too. Toss it all together so that red powder coats everything.
Some people like to add butter, and you can, but I find that if you use a flavorful oil and a really good chile powder, you don’t need much else.
