Re: [CH] green chile stew?
Phil Cody (wpcody@mindspring.com)
Tue, 9 Feb 1999 18:14:22 -0500
Brent:
The green chile will have a nice smooth texture after you thicken it.
Even more so if you do the variation of whisking everything until no
chunks of pork, chile, or tomato are left. Once it has been frozen
and thawed you'll find some liquid separates from the solids. Heat
the thawed green chile to a simmer and stir it for about two minutes
and the nice texture will return. This is one of those dishes that
seems to actually get better tasting after freezing.
The range of heat in Nu-Mex green chiles varies quite a bit. If you
have some good hot ones you'll find the 8 cups of chile to 16 cups of
broth will produce a real nice glow in your body after eating a whole
bowl or two of it. All the flavor of the relatively large volume of
chile consumed in this dish is very pleasing. The addition of other
hotter varieties of chile to boost the heat will tend to mask the
subtle flavors of the Nu-mex.
I find that the green chile goes particularly well with homemade flour
tortillas. My green chile mentors insisted on flour torts for the
accompaniment. If you are inclined to try making them and don't have
a recipe already let me know.
Good cooking and eating,
Phil
http://www.mindspring.com/~wpcody/chile/default.htm
http://www.mindspring.com/~wpcody/tiedye/tiedye.htm
When the situation is desperate, it is too late to be serious. Be
playful.
-Edward Abbey
-
>Man, I *hope* this stuff freezes well - I'm in the process of making
a
>batch using the directions in this e-mail (more or less - I
absolutely can
>NOT follow a receipe to the letter), and it's a lot...;>)
>
>I picked up a pack of small (3" diamter) corn tortilla's to go with
it, and
>am thinking "huveos rancheros" tomorrow morning...
>
>Looks (and smells) good so far....
>
>thanks for the idea!
>B
>*********************************************************************
****
>
>"A sound mind, a healthy body. Take your pick...."
> Mr. Hedge, KPIG