Re: [CH] Test
Terry Pogue (tpogue@comcast.net)
Fri, 16 Jan 2009 13:41:44 -0500
Hmmm, Maybe I should post my Green Chile recipe that I use for just
about everything. I used it to make Chicken enchiladas on New Years. I
haven't made them since then and I'm getting hungry for them again.
Obviously they are not super hot but they are super good.
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
Recipe Notes
I used one pound of Hatch Green Chiles
3 Cups of chicken stock
2 garlic cloves
The rest of the ingredients were all the same.
After adding the roux which I cooked to a medium brown, I added about
3 Tablespoons of water just to get the consistency just right.
Printed 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
On Jan 16, 2009, at 12:46 PM, Mike Wood wrote:
> Haven't seen any new postings in a couple of weeks. wondering if
> it's working