Re: [CH] Green Chile (con carne) / hab stuffed olives

Mxyzptlk (jpklein@flash.net)
Thu, 26 Aug 1999 17:39:21 -0500 

Many thanks for that. I've had Green Chile twice and most places where I try
to find it give me a dish of green hot sauce.
                                            jeff

"Parkhurst, Scott Contractor" wrote:

>         >The recap is well on its way, but I still need your receipes and
>         >pictures, to compliment the mugshots courtesy of the Ames Police
>         >Department.  Please get them to me as soon as you can.
>
> Green Chili  (original from G. Caselton's recipe page)
>
> 6-8 fresh long green chiles, roasted, peeled, seeds removed and cut into
> coarse chunks
> 1 medium onion, chopped fine
> 3 to 5 cloves of garlic, minced
> 1 teaspoon each oregano and cumin
> Juice of 1/2 lime
> 1 lb lean pork, cut into 1" cubes
> Up to 1-1/2 cups chicken stock
> Salt, black pepper, and hot green chiles to taste
> 1 tablespoon olive oil
>
> * I substituted boneless country-style pork ribs for the lean pork.
> Apply dry rub the night before, cover, refidgerate.  ( I made a simple
> dry rub of ancho powder, paprika, salt, pepper, garlic powder, just a
> dash of cayenne powder and half a dash of cumin. )
> Then I smoked the pork over pecan wood for approx. 2 hours.  I also
> cut the meat into 1/2 inch cubes instead of 1 inch. *
>
> * * I cut the amount of cumin in half * *
>
> * * * I omitted the hot green chiles to keep it on the mild side. * * *
>
> Heat Dutch oven or medium saucepan over high.  Saute onion, garlic,
> oregano and cumin until onion is clear.  Add green chiles, saute and
> stir.  Add pork cubes and stir to seize all sides of the pork; add
> lime juice and mix.
>
> Now add chicken stock, stopping when most of the pork cubes are covered
> with liquid.  Stir well, reduce the heat to a simmer, cover and set the
> timer for 30 minutes.  Check occasionally to make sure the stuff isn't
> scorching  on the bottom.  When the timer goes off, check the consistency
> and either add more stock if it's gotten thicker/drier than you like it,
> or raise the heat and cook uncovered to thicken if it's too runny.
> Add salt and black pepper now.
>
> Habanero Stuffed Olives  (from somebody on the list)
>
> 1 jar queen size olives (pitted, pimento stuffed)
> 3 - 5 garlic cloves, minced (approx 2 tablespoons)
> 3 - 5 habanero peppers, cored, cut into 1/4 inch rings
>
> This makes approx. 25 olives.
>
> Drain liquid from olives, reserve.
> Remove pimentos from olives.  The blunt end of a bamboo
> skewer poked through the small opening works OK.
> Stuff a piece of habanero into the olive cavity.
> Mash the pimentos and the garlic together.
> Pack the olives back into the jar, alternating with a layer
> of the garlic/pimento mix.
> Pour in the reserved liquid.
> Seal and refridgerate for 7 days (if you can wait that long, if
> not they have good flavor after 5 days).
>
> Some will be hotter than others, ranging from "That's an
> interesting flavor." to "Whooo-Weee!".  This depends on
> how big a slice of hab, which end of the hab, hab type etc...

--
    jeff

"10,000 people all screaming the same thing at the same time are wrong, even
if they're right."

dancing/about/architecture "...with wandering steps and slow..." ICQ904008