Re: [CH] (Fwd) Green Chile

boz (boz@rmi.net)
Fri, 13 Feb 98 22:12:32 PST 

<Minor snip>
> I was recently in Colorado and I had this outrageous green chile stew with
> poached eggs on top of it! It was out of this world.  I am now in search
of 
> that green chile stew recipe that I cannot seem to find. 
> Cindy
> 

  Cindy-
  Here is a recipie for Green Chile (Colorado Style), unfortunately in
narritave form:

You will need
 About 2 pounds of pork cubed into chunks about the size of the end of your
thumb, or 1 pound pork, 1 pound beef, some people use chicken...  Usually
here in Pueblo it is all pork.
  2- 7 ounce cans of roasted green chiles or 1 green chile and 1 jalapeno,
depending on heat tolerance.
  Flour
  1 baseball sized onion, chopped
   3 to 5 cloves of garlic minced
   Red chile powder if available
   1- 8 oz can tomato sauce, or 12 oz can chopped tomatoes (optional)
  Salt & pepper
  Oil to brown pork
   Oregano

Cut up meat.  In a container (I use a lunch size paper bag) put 2/3 cup of
flour, 1 table spoon red chile powder, salt and pepper to taste and meat. 
Shake to coat meat well.
  Heat oil in large dutch oven or pot (I use 5 quart dutch oven).  Oil
should be between 1/8th and 1/4th inch deep.  Add meat, and don't worry if
you add some of the flour along with it.  Brown the meat, and at the same
time get a nice light brown chile roux. Add onion and garlic to meat
mixture about 1/2 way through the browning time.
  Add chiles, tomatoes if you are inclined and water to fill pot. Add
oregano, somewhere between a pinch and 1/8th teaspoon, depending on
preferences.  Bring to good boil and simmer for about 30 minutes, adding
water if needed.  I just let it simmer down to the consistency I want,
usually somewhat thick.

  There are 2 camps on adding tomatoes,  somewhat like the people who add
beans to texas chili, and those who don't. I prefer either one.  Potatoes
are also an excellent addition.

  Usually served over burritos, sometimes enchiladas, or eaten plain with
flour tortillas.  Good stuff.  The farther south you go, say Santa Fe, the
thinner this stuff is.  By the time you get to Alamagordo, it is almost
chineese food like in consistency, and the meat seems to have disappeared.

The gabacho chile picker and green chile junkie    <<<boz>>>