[CH] Tonight's dinner = Green Chile
Terry Pogue (tpogue@comcast.net)
Wed, 31 Dec 2008 14:09:13 -0500
I've made a decision about dinner tonight. I'm thawing a pound of
Hatch Green Chiles that I bought mail order from New Mexico this
summer. They were roasted and frozen in one pound packages. So,
Tonight, It's going to be something with Green chile. I could do
cheese or chicken enchiladas or I might thaw some carne asada I also
have in the freezer. In any even, we're going New Mexican tonight.
terry
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
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