Text 40109, 102 rader
Skriven 2010-07-17 18:54:00 av Dave Drum (42887.cooking)
  Kommentar till text 40091 av Dale Shipp (1:261/1466.0)
Ärende: Green Chile
===================
-=> Dale Shipp wrote to Hap Newsom <=-

 -> San Felipe green chile stew

 -> 2 c roasted, peeled green chiles (about 20)

 HN> Hmm, wonder what kind of chiles? Problano?
 HN> Anaheim? colorado? pequin??

 DS> We would probably use a mixture of poblano, anaheim, perhaps some
 DS> jalapeno, and maybe one serrano if we are feeling brave.

Since Chile Verde is a dish associated with New Mexico - and the BEST green
chilies come from their I'd say some variety of the long tapered green pods of
Anaheim, NuMex or Big Jim. I'd leave the serranos and jalapenos out -- there
are several pungent cultivars of the NuMex family available for added spiciness

 DS> Michael might use poblano, a bunch of serrano, and perhaps even some of
 DS> the small Thai green chiles.  As I recall, he doesn't really like
 DS> jalapeno that much and so might skip right over those.

Here's one I have used at cook-offs with decent results:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Carne de Puerco con Chile Verde
 Categories: Stews, Pork, Chilies
      Yield: 7 servings

      3 lb Boneless pork
     48 oz Can tomatillos; drained,
           - crushed
     16 oz Can chopped green chilies *
      3 tb Hatch green chile powder **
      5 cl Garlic; crushed
      1 lg Onion; chopped
    3/4 c  Water
           Salt & Pepper
 
  Optional - your favorite fresh green chiles, chopped
  or sliced. Cilantro if you like it.

  * Ortega Mild is good - you want flavour, heat is 
  a secondary consideration

  ** Available from www.nmcchile.com
   
  Slice up the pork and trim away most of the fat.  Dice
  both the lean meat and the fat into 1/2-inch cubes;
  set the diced fat aside.
   
  In a heavy pot over a hot flame, cook the lean pork
  with the water, stirring until the water is gone and
  the meat begins to brown.  Add onion & garlic, and
  stir constantly until the onion becomes transparent.
   
  Reduce heat to a simmer and add tomatillos & canned
  chilies (be *sure* to drain the tomatillos before
  crushing; the water they are packed in is too salty).

  Stir in the Hatch green chile powder.
   
  Cover the pot and simmer slowly for about an hour,
  stirring occasionally to prevent sticking.
   
  Meanwhile, render the diced pork fat into cracklings
  by sauteing in a skillet over medium heat until the
  pieces are brown and crispy. Drain and salt the
  cracklings and set aside; save the lard for any other
  dish where you want some high-quality cholesterol
  stuff.
   
  After an hour the chile verde should be pretty juicy
  but not watery. Add a little water if it’s too dry.

  Add salt & pepper to taste, and if you want it hotter,
  add your fresh chiles now. Cover and simmer again for
  at least half an hour. The longer the better.
   
  To serve, sprinkle with chopped cilantro (if used) and
  the cracklings. Serve with Spanish rice, tortillas,
  black beans, and ice-cold beer.

  Serves 6 or 8.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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