[CH] Green Chile and Green chile Stew
Terry Pogue (tpogue@comcast.net)
Sat, 27 Dec 2008 18:25:44 -0500
Here are two recIpes for you... straight from New Mexico.
Green Chile - From The Range Cafe
Recipe By: Raven
Published in: The Range Cafe - Santa Fe
Ingredients
1 1/2 pounds mild green New Mexico chiles* -- roasted, peeled, seeded
and
chopped to measure 2 cups
3/4 pounds hot green New Mexico chiles -- roasted, peeled, seeded and
chopped to measure 1 cup
4 cup chicken stock
2/3 cup white onion -- diced
1/2 teaspoons ground cumin
6 clove garlic -- minced
1 1/2 teaspoons kosher salt
2 tablespoons lard
3 tablespoons all-purpose flour
Instructions
Place all ingredients except the lard and flour in a large saucepan
over medium heat. Simmer uncovered, stirring frequently until juice
has thickened, about 20 to 30 minutes.
Make a roux with the lard and flour and brown slightly in a saucepan
over medium heat.
Add 1/2 cup of the green chile mixture to the roux and whisk
thoroughly. Add the roux to the remaining chile mixture and cook over
low heat until the sauce thickens and the flour taste disappears,
about 15 minutes. Adjust salt to taste.
* may use all hot chiles if desired
Exported from A Cook's Books -- Recipe management for Macintosh
Green Chile Stew from Raven
Recipe By: Raven from FoodWine
Ingredients
3 -4 pounds pork stew meat
10 tomatillos, husked and chopped
6 cloves garlic chopped
olive oil
1 onion chopped
5 jalapenos (or serranos if it's just me)
2 roma tomatoes roasted
2 potatoes cubed (don't always use them)
beef stock to cover(trick I learned from the fabulous Della)
Instructions
Sometimes I will puree half the tomatillos with some of the onion.
Sometimes not. Note that I don't use soap-weed (cilantro), but will
sometimes put some parsley in.
I often brown the meat and then throw everything into the slow cooker
so it's ready when I get home in the evening.
~ Raven
Recipe Notes
This is the way Raven originally wrote the recipe.
3-4 pounds pork stew meat
probably about 10 tomatillos, husked and chopped
a lot of garlic.... maybe 4-6 cloves chopped
olive oil
1/2 - 1 onion chopped
4-5 jalapenos (or serranos if it's just me)
a couple roasted roma tomatoes if I feel like it
a couple potatoes cubed (don't always use them)
beef stock to cover(trick I learned from the fabulous Della)
Exported from A Cook's Books -- Recipe management for Macintosh
http://www.terryanddave.com/Terry
"My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me." Ruth Reichl