“You don’t need chicken soup. You need green chile,” I was told the first time I had a cold in New Mexico, years ago. With huge amounts of vitamins A and C, many immune boosters, and anti-inflammatory properties, chiles are a superfood. The American Heart Association reported in 2020 that regular chile consumption was associated with a 26 percent reduction in cardiovascular disease mortality, a 23 percent reduction in cancer mortality, and a 25 percent reduction in death overall. Can chicken soup do all that? And cure the common cold? My recipe for green chile (New Mexicans don’t say “stew,” as it’s inherent in the term “green chile”) is adapted from those used by generations of cooks I learned from in New Mexico and Colorado. Adjust it as you like, but I strongly urge no skimping on the garlic, cumin, or chile—you wouldn’t order a cappuccino without coffee or milk, …